BFD! Breakfast for Dinner!

One of my favorite dinners is having Breakfast for Dinner. My family loves it, and I get to accomplish two things with this particular dish. I make Root and veggie Hash, where I take a little of everything I have left over in our fridge. So tonight I found, some potatoes, some rainbow carrots, a few mushrooms, onions, a couple of Brussels sprouts chopped up, a peter pan squash and some kale too. Everything is grated or chopped as fine as you want to.

 

I then add a little of my favorite oil and cook it hash style to your liking. I like mine on the crunchy side so I let it cook a little longer on one side (using a lid to steam the veggies) and flip it once or twice. It usually takes about 10-15 minutes to cook to the nice and crunchy.

I then cook up a couple of fresh free range eggs ( I always have eggs in the house)



I had an avocado ready so I added that to it for a yummy garnish and perfect combo. If I had garden tomatoes I would take one and cut in up in cubes and sprinkle all over the top as another garnish. The tomato adds the fresh taste of summer and really makes the dish when I have one. (Boo! Not tonight) You can really add any kinds of root veggies of any kind of veggies that you can shred up with a grater. I also during summer squash season love to add shredded squash to the veggie hash mix.
If you don't want egg's you can't not have them. If you like meat you can add some bacon, sausage, chicken, basically anything extra you may have left in the fridge.
On extra special nights I may make up a hollandaise sauce, but tonight it was too hot to cook much. I am going to be blogging in the near future on meals to make when its too hot to cook! So look forward to those entries.

Veggie and Root hash topped with fresh free range eggs and a side of avocado, made my night. I just love the taste of the hash with all the different veggies, I love the taste and it makes it so much healthier with adding all the different veggies you can think of or like I to do, clean out the fridge with the left overs odds and ends of veggies I have left, or have to go pick from my just starting to produce mini veggie garden.
Hope you give this recipe a try It's a favorite at my house.

Veggie Hash:
(remember I use a little of this and a little of that)
all veggies are shredded with a grater or cut to thin shredded size slices.
2 raw potatoes
3 rainbow carrots
3 Brussels sprouts
3 mushrooms
1/2 a onion
2 kale leafs
1 peter pan squash

 2 Eggs cook to your liking ( per plate)
1/3 a avocado for garnish
Enjoy!