Here’s a hearty, eggless breakfast with minimal prep. This is a Mexican-inspired variation on the traditional corned beef breakfast hash.
Heat a skillet over medium-high heat. Add chorizo, breaking it apart until crumbly. Saute until it starts to brown, about 3 minutes. Add chopped onion and cook, stirring frequently, until onion is translucent, about 3 minutes. Transfer chorizo-onion mixture to a plate.
Pour oil into pan and heat over medium-high heat. Add frozen hash brown potatoes and seasoning salt. Stir to coat potatoes in the oil.
Let the potatoes brown on one side, then flip once after about 5 minutes. Both sides should be browned and crispy, about 5 minutes per side. Add the diced tomatoes and the chorizo and onion mixture; stir gently to mix evenly. Cook for 4 more minutes, stirring once to rotate the ingredients from the bottom of the pan to the top for even cooking.
Serve topped with cilantro and cubed avocados.
Per Serving: 599 calories; protein 24.7g; carbohydrates 31.1g; fat 49.1g; cholesterol 74.8mg; sodium 1528.1mg.
Eating healthy breakfast to continue the day has become a fabulous habit. It’s a best way to start my day off healthfully. The sweet hit from the fruit wakes me up and gives me power to take on the morning. The sweetness is more vilified as the root of all disease, but sweetness is also loaded with fibre, which is best for your digestive system and make keep you feeling full all day , and not want likely grab a side food out of the vending machine before lunchtime.
Make fruit a at 7.00 clock habit is simple . Simply put the fruit in your fridge next to the sweet drink or on the table next to your cereal pan , or beside your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your breakfast , eat your fruit. If you’re not normally a breakfast person.