• 1 bell pepper, diced
  • 1 zuchini, diced
  • 1 cup sliced portobello mushrooms
  • 1/4 small white onion, diced
  • 1 big handful baby spinach
  • 2 packages of Dr. Praeger’s root vegetable hashbrowns
  • 2 eggs
  • 1/2 avocado
  • 1 tablespoon olive oil
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cumin powder
  • salt and pepper to taste
  • toppings: cilantro, green onion, crumbled cotija, red pepper flakes


Serves: 2
Cook time: 20 minutes

  1. Cook 4 root veggie hash browns in the oven according to package instructions
  2. In the meantime, heat 1/2 tablespoon olive oil over in a pan over medium heat. Add onion, pepper, zucchini, mushrooms, salt, pepper, garlic powder and cumin and sauté until the veggies soften (about 4 minutes). Set veggies asides and wipe the pan clean with a paper towel to remove any excess liquid from veggies.
  3. Add the remaining 1/2 tablespoon of olive oil to the pan and reheat on medium heat. Crack 2 eggs into the pan and cook them to your liking. I like my eggs sunny side up, so after cracking the eggs in the pan I bring the heat to low and finish cooking that way.
  4. Build your bowls! Separate veggies mixture and hash browns into 2 bowls and top each with an egg.
  5. Add cilantro, green onion, crumbled cotija, red pepper flakes and 1/4 an avocado to each bowl.