Sweet Potato & Potato Hash Browns

If we were to become our favorite foods… I’d be a potato. I f*cking love all things potato. And my favorite potato dish is hash browns, so naturally I’m here posting about hash browns. When I lived in New York, my first year of college, I was poor af (like most college students I think?) and came to know the server at a caf√© I would go to all the time since it was pretty cheap. I told him this particular morning I didn’t have much and if he could hook it up with some hash browns for $5. He said “No problem,” and brought me a casserole sized tin for a lasagna or eggplant parm out packed with potato gold. I couldn’t believe how f*cking amazing that guy was. And every time I came back he would do the same thing. The hash browns, by the way, were so mother lovin’ good.

BUT, what else is satisfying? I’ll tell you what, mixing up regular potato hash browns with some high vitamin sweet potatoes is what. Get a li’l more bang for your buck (in the health department). Just ignore that part where I add a bit of butter. They turned out crispy and full of even more flavor by adding in the sweet potato.

This is a super quick recipe I whipped up alongside soyrizo chilaquiles, pumpkin waffles, and biscuits & gravy for a hangover cure of champs.

Ingredients:

  • 2 russet potatoes
  • 1 sweet potato
  • 2 tbsp vegan butter or grapeseed oil
  • 1 tsp salt and pepper
  • 1 tsp garlic powder
  • 1/2 tsp paprika

Instructions:

  1. Set up your food processor for shredding, and shred all three potatoes. You can also hand shred. Heat up your griddle on medium-high while you do the following step. You’ll grab a kitchen cloth and press all of the liquid out you can over the sink from the potatoes to get as dry as possible. Add the shredded potatoes to a bowl and stir in the spices, mixing well.
  2. Add your butter to the griddle and move it around to cover all the edges, and make sure it’s sizzling hot. Form the potatoes on the pan to look like hash browns, so flatten them down.
  3. You’ll cook on one side for 3-4 minutes, checking to make sure they aren’t burning, looking for a crispy golden color or deliciousness. Once reached, flip and cook another 3-4 minutes.
  4. Your potato gold is ready to be devoured.

Soyrizo Chilaquiles

I’m coming in hot with some tasty ass chilaquiles for all you fitveggielifers ūüôā I was hungover af and decided my cure would be to cook a four course breakfast for two… like any reasonable hungover chef Boyardee. I modified Thug Kitchen‘s chilaquiles, replacing the tofu for soyrizo, a good mf move. I wasn’t going to let not having tofu stop me from eating a fat ass brekky.

For anyone who has continued reading (cue the over-explanation of extra nonsense for google analytics and higher ratings), I skipped making a fresh salsa for store bought red “restaurant style”. I’ve never tried with green salsa so if anyone switches it up, holla at me and let me know if it’s tasty. I usually over salsa because I like my chilaquiles to be extra soggy, so feel free to leave some off if you like more of a solid chip over mooshy chips.

I also like my shit spicy, so if you don’t like extra heat I would opt for skipping the jalapenos. The spicy kick is my favorite part of any savory breakfast. I also snuck in some spinach, making this a lil bit more healthy on the low. I have a hard time enjoying spinach by itself but in this dish, *chef‚Äôs kiss*.

Next to the beautifully photographed chilaquiles are my sweet potato and potato hasbrowns.

Ingredients:

  • 12 corn tortillas
  • Soyrizo
  • 1 tbsp olive oil
  • 1 red onion
  • 1 red bell pepper
  • 2 jalape√Īos
  • 2 tbsp minced garlic
  • 2-3 c spinach
  • 2 tbsp veggie broth
  • 1-1/2 c salsa of choice
  • Optional
  • cilantro
  • Extra chopped onion
  • avocado

Instructions:

  1. Preheat the oven to 400 degrees. Cut your tortillas like a pizza into 8 slices and lay out on one or two sheet pans and throw in for 20 minutes. Mix them around half way through.
  2. As the tortillas cook, heat up a large skillet on medium heat. Squeeze in the soyrizo and stir up allowing to heat all the way through and cook off some of the moisture. Maybe 5-10 minutes. Empty into a bowl, set aside, and put the pan back on the heat without wiping clean.
  3. Add a tablespoon of oil, then add the onion, bell pepper, jalape√Īos, and garlic on medium heat for 3-5 minutes to soften and become fragrant. Add the spinach and wilt for about 30 seconds.
  4. The chips should be done now, so let the layering begin. Place half of the chips in the skillet, add in the veggie broth, half the soyrizo, and half of the salsa. Stir and layer again with the rest of the ingredients. Cook off some of the moisture for another minute or two and serve that sh*t. I topped mine with cilantro, chopped onion and avocado.

Amazing Yogurt Parfait

Super simple, super easy breakfast idea for those on the go. Sometimes mornings can be hectic, but that doesn’t mean skip, eat yo breakfasts’. Plus, you won’t want to skip this one, it’s delicious. I made mine vegan, but you can use any yogurt.

Ingredients:

  • plain coconut yogurt (or yogurt of choice, plain is best)
  • 1 banana
  • 1/2 c blueberries
  • 1/3 c granola
  • 1 tsp ground flax
  • 1 tsp chia seeds
  • optional: drizzle of honey

Instructions:

  1. Start with a base of yogurt, 1 serving size is usually 1 cup, top with fruit, granola, ground flax, chia seeds, and honey if desired. Enjoy that sh*t.

Vegan French Toast Sticks

Get your sweet tooth taken care of with these delicious ass french toast sticks. I got this recipe from Rabbit and Wolves, with a few modifications and they taste amazing.

I didn’t have apple sauce but the recipe still turned out great, when cooking you should leave them for at least 30 seconds to let them crisp, if you try flipping too early the breading might be too wet and stick to the pan.

Ingredients:

  • 1 1/4 c almond milk
  • 2 tbsp flax meal
  • 3 tbsp water
  • 1/4 c apple sauce
  • 1/4 c maple syrup
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • 1 tsp salt
  • 6-8 slices white or sourdough bread, slightly stale
  • 1/2 c sugar of choice
  • 1 tbsp cinnamon
  • maple syrup for serving

Instructions:

  1. In a small bowl, mix the flax and water together and let sit for a minute to thicken into the flax egg. In a large mixing bowl, add the milk, flax egg, apple sauce, maple syrup, vanilla, 1 tsp of cinnamon, and salt. Whisk until fully combined.
  2. If your bread is already sliced, cut those into about 3 or 4 sticks. Heat a little oil or vegan butter in a non stick pan, dip the bread into the milk mixture quickly, and cook on each side about 1 to 2 minutes.
  3. In a small bowl or on a plate, combine the sugar and cinnamon, as you finish cooking each batch of french toast sticks toss in the cinnamon and sugar. Serve immediately with maple syrup.

Sweet Potato & Veggie Breakfast

I’m into cooking morning food apparently… this one was a goodie, and super tastey. I’m really happy with how it turned out, and there is a really great tip to getting your potatoes to cook the right way and not get mushy.

The tip:¬†Instead of stirring your potatoes with a spatula or spoon, once they are on the pan, let them cook for minimum five minutes and TOSS them, allow to cook another 5-10 minutes, TOSS, and repeat until they look and feel right. This allows the potatoes to not get squished and actually cook properly for a sturdy, slightly crisp finish. I can’t tell you how many times I’ve ruined my potatoes by stirring them and they turn into mush and the pan burns more. There is magic to the toss method, give it a try!

Example of: “the toss”

I added black beans for some extra protein and avocado, with a finish of paprika and cumin. I wish I had cilantro because that would have been bomb af. Hope you enjoy this recipe as much as I did.

Ingredients:

  • 2 tbsp olive oil
  • 2 sweet potatoes, diced (smaller than a dime)
  • 1 red potato, diced (smaller than a dime)
  • 1/2 tsp pepper (I skipped salt, but add as you see fit)
  • 1/2 red onion, diced
  • 1 orange bell pepper, diced
  • 1 jalapeno, minced

Optional Toppings:

  • sprinkle of paprika
  • sprinkle of cumin
  • cilantro
  • avocado
  • black beans

Instructions:

  1. In a large frying pan, heat the olive oil over medium heat, I would advise not going too high on the heat and make sure the oil heats up. Add the potatoes, make sure they are spread, add black pepper and let cook for 8-10 minutes, no stirring.
  2. Add in the rest of the veggies and toss, don’t stir, mixing everything. Let cook for another 8-10, and toss again. Cook for an additional 5-10 minutes and pierce the potatoes with a fork and see if they are finished. If you want to cook to be more crispier, give it another toss and let sit for another minimum of five minutes.
  3. Serve and add your toppings. Enjoy!

Vegan Potato Hash Breakfast

If you’re vegan and have been craving a good breakfast for those mornings after a long night out (a.k.a. a cure for your hangover), your wait is over!

This is one of my favorite breakfasts, it’s full of so many delicious veggies and on top of that soy chorizo! Sooo so so good and filling. Takes about 30 minutes to put together and tastes just as great as leftovers. I like to top mine with avocado and sriracha. I didn’t have cilantro but if you do, throw some on top because it’ll only make this dish that much better.

Ingredients:

  • 3 tbsp olive oil
  • 2 cloves of garlic, minced
  • 2 sweet potatoes, diced (no larger than the size of a dime)
  • 3 red potatoes, diced (no larger than the size of a dime)
  • 1/2 tsp salt and pepper
  • 1/2 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1/2 red onion, diced
  • 1 jalapeno, minced
  • 1 package soy chorizo

Extra Toppings:

  • avocado
  • sriracha
  • salsa
  • cilantro

Instructions:

  • Heat a large pan over medium heat and add the olive oil. Allow that to heat up and add in the garlic for about 30 seconds
  • Add in the potatoes and mix, coating in the oil, then let cook for about five minutes before stirring. Give a toss around, and cook for another 3-5 minutes.
  • Add in the bell peppers, onion, and jalapeno, stir, and cook for an additional 3-5 minutes.
  • Add in the soy chorizo, mix well and cook for an additional 3-5 minutes. Fork the potatoes and see if it pierces easily, if not continue cooking or serve! Add toppings and enjoy!

Banana, Blueberry & Spinach Smoothie

This recipe is super simple and quick. It’s sooo good, all my friends love it so why not share the bomb-ness… hopefully you like peanut butter, if not you can omit it and it’ll still taste great, just a slightly different taste.

IMG_2771

Ingredients

  • 1 c blueberries, frozen
  • 1 c spinach
  • 1/2 c almond milk
  • 1 banana, frozen
  • 1 tbsp ground flax seeds
  • 1 tbsp peanut butter

*if the blueberries and banana aren’t frozen, just add a half cup of ice

Instructions

  1. Combine all ingredients and blend until smooth.
Nutrition Facts
Servings 1.0
Amount Per Serving
calories 369
% Daily Value *
Total Fat 14 g 22 %
Saturated Fat 2 g 10 %
Monounsaturated Fat 1 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 115 mg 5 %
Potassium 910 mg 26 %
Total Carbohydrate 56 g 19 %
Dietary Fiber 11 g 45 %
Sugars 31 g
Protein 12 g 24 %
Vitamin A 66 %
Vitamin C 55 %
Calcium 21 %
Iron 17 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

I hope you enjoy this one as much as I do, after a hard day at the gym you can throw in some protein powder also!

Vegan Breakfast: Avocado and Black Bean Toast

Okay, here is a super easy, super delicious avo toast recipe. Of course, you can do so many different variations of avocado toast, here’s just one.

IMG_2650

This baby has five layers of goodness on top of a 21 whole grain slice of toast from Costco. I toast mine, pretty close to burn it haha, and spread one tablespoon of hummus… layer 1. I cut up 1/4 of an avocado and layer that on top. Followed by mashed black beans, two slices of tomato, turmeric, and garlic powder. I like heat so I add sriracha and tapatio!

Ingredients

  • 1 slice of bread
  • 1-2 tbsp hummus
  • 1/4-1/2 avocado, sliced
  • 1/2 c black beans
  • 2 tomato slices
  • 1/4 tsp turmeric
  • 1/4 tsp garlic powder
  • sriracha (optional)
  • tapatio (optional)

Instructions

  1. Toast your bread, and top with the hummus and avocado.
  2. Mash your beans with a fork, and lay on top of the avocado. Add slices of tomato and spices.
  3. Enjoy!
Nutrition Facts
Servings 1.0
Amount Per Serving
calories 354
% Daily Value *
Total Fat 13 g 20 %
Saturated Fat 2 g 10 %
Monounsaturated Fat 5 g
Polyunsaturated Fat 3 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 182 mg 8 %
Potassium 822 mg 23 %
Total Carbohydrate 46 g 15 %
Dietary Fiber 18 g 72 %
Sugars 7 g
Protein 14 g 27 %
Vitamin A 27 %
Vitamin C 27 %
Calcium 9 %
Iron 24 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

This recipe is so quick and easy, it’s a morning favorite for me!