Shutdown Hashbrown

Picture this, you wake up one morning, the nation is in crisis and there has been a call out for a stay away. The country has quite literally shut down and you didn’t do a grocery run that week so you are now forced to use your imagination with the little that is there. Earlier this week I got creative with one of my favourite vegetables, butternut. I truly enjoy how versatile this veg is so expect to see a lot of butternut based dishes on this blog! Im happy to share with you what I appropriately dubbed, The Shutdown Hashbrown. Enjoy ūüôā

perfect for breakfast or great alternate in your weekly meal prep

here’s what you will need :

  • 1 medium sized Butternut
  • 1 red Onion
  • 1/2 cup Mushroom
  • 1 Green / Red/ Yellow Pepper
  • 1 tsp minced Garlic
  • Salt & Pepper
  • pinch of Cumin
  • pinch of Cinnamon
  • 2 tbsp EVOO ( extra virgin olive oil )
  • 2 Eggs
  • 1 shredded chicken breast ( optional)

here’s how you make it :

chop, dice and shred all your ingredients. don’t be afraid to have fun with your additions!

What I love about this dish is how simple it it is to make! You quite literally mix everything together and you are ready for the next part ūüôā Combine all the ingredients in a bowl and mix it all up until you can see the mixture is ready to be made into patties

Heat up your EVOO in a pan, grab a tablespoon and get ready to scoop up your mixture to place in the pan so you can fry them up. Once cooked through, place them on parchment paper to drain any excess oil out and you are ready to serve!

alternatively, the hashbrown also works perfectly as a stir fry! Add feta & its yum o’clock!

If you try this out, let me know how you liked it!

x

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