Breakfast Bowls
By Mary McDougall
Start your morning off right with a healthy starch-based breakfast including hash browns, brown rice and fresh veggies.
Serves: 4
Prep Time: 5 min
Cook Time: 20 min
Ingredients
2 Cups
Shredded hash brown potatoes
1 Cup
Cooked brown rice
1 Cup
Fresh spinach, kale, or chard
1/3 Cup
Frozen corn kernels, thawed
1/4 Cup
Green onions, chopped
Green Enchilada Sauce (see below)
Salsa
Directions
1
Place the potatoes in a dry nonstick skillet. Cover, and cook for about 5 minutes over medium heat before turning for the first time. Continue to cook and turn frequently until lightly browned, about 12 minutes. Add the remaining ingredients, and cook, stirring occasionally, until heated through.
Green Enchilada Sauce
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 1 quart
1 7-ounce can Mexican green sauce
3 1/2 cups water
4 tablespoons cornstarch
Chopped fresh cilantro for garnish (optional)
Combine all of the ingredients except the cilantro. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Add the cilantro just before serving.
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