Breakfast

 When someone says hashbrowns, what do you think of? Shredded or chunks? How about peppers and onions? Since there are so many possibilities, here are a couple variations of hashbrowns. Personally, my mood determines which type of hashbrowns I make. I will let you in on a secret. If we’re having bacon with breakfast, I cook the bacon first (oven or pan fry) and cook the hashbrowns in bacon grease. For those of you who don’t eat meat, olive oil works great too. Shredded: If you like your hashbrowns extra crispy, these are for you!! Ore-Ida has them.

1. Heat up your olive oil or bacon grease in your biggest non-stick pan. Once it’s good and hot, pour your desired amount of hashbrowns into the pan. Note: always add more than you think. These cook down quite a bit, especially if you like them crispy.
2. Season generously with himalayan salt, ground black pepper, onion powder and garlic powder. 
3. Mix all together to make sure the hashbrowns are evenly coated with oil or bacon grease. Keep flipping after a few minutes, repeat, and cook to desired crispness. 

Chunks: If you are making a breakfast skillet, these will be your best option! Based off how many servings you need, chop your potatoes into small-medium chunks. 

See picture for reference!

1. Heat up your olive oil or bacon grease in your biggest non-stick pan. Once it’s good and hot, add the potatoes. 
2. Season generously with himalayan salt, ground black pepper, paprika, onion powder and garlic powder.
3. Mix all together to make sure the hashbrowns are evenly coated with oil or bacon grease. Keep flipping after a few minutes, repeat, and cook to desired crispness. 

Adding peppers and onions:

1. Chop peppers and onions and add them to the pan in step 1. 

Breakfast sandwiches are a classic and easy breakfast; so simple, yet sooo delicious. Bagels aren’t the easiest to make GF, which is why these ones are worth the investment.
Against the Grain brand can be found at Weis in the frozen GF section. 

Serving: 1 breakfast sandwich Time: About 10 minutes **

Ingredients:

1 Against the Grain bagel, thawed 

1 large egg2 slices of GF bacon, cut in half

2 slices of your preferred cheese- gouda and sharp cheddar are my recommendations

½ tbsp butter or equivalent

1. Cut the bacon in half. Pan fry the 4 pieces in a non-stick pan on medium heat. Drain grease. Place cooked bacon on a paper towel to absorb excess grease. 
2. Slice the bagel in half. Turn heat to medium-low.  Add butter to the pan. Place sliced sides of the bagel face down on the pan. 
3. Crack the egg into the other side of the pan. Cook to desired preference. For best results, try over-medium. If you prefer scrambled eggs, you know what to do! 
4. Once all ingredients are prepared, place the bagel open-faced on a plate. Add a slice of cheese to each half. Layer the bacon on the top half and the egg on the bottom half. Put the pieces together and let the cheese melt a bit before enjoying!! 

** I like to take one bagel out of the freezer and thaw for 30 minutes at room temperature. 

This way, you avoid using the microwave. 

If you’re feeling adventurous, breakfast sandwiches go great with hashbrowns! 

Makes 2 servings

4 eggs, scrambled

Salt and pepper, to taste

Onion powder, to taste

Garlic powder, to taste

Add any of the following sauteed vegetables:

Onions, diced

Peppers, diced

Mushrooms, diced

Cheese of choice (swiss is a top pick)

1. Chop all vegetables
2. Saute in a non-stick pan with olive oil 
3. One cooked, scramble eggs and add to pan
4. Let cook and flip over
5. Add cheese
6. Fold into two 
7. Enjoy!

Makes 1 serving

1 Against the Grain Bagel, thawed

2 oz cream cheese4 oz smoked salmon (lox)

2 slices tomato

1 slice red onion

capers, optional

Chives, chopped

1. Toast bagel (optional)

2. Spread cream cheese. Add chives if desired.

3. Add lox, tomato, onions, capers

4. Enjoy!

Makes 6 small pancakes, about 2 servings

1 cup almond flour

½ tsp organic baking soda

1 pinch himalayan salt

½ tsp cinnamon

1 egg

1 egg white

1 tbsp honey

2 tsps organic vanilla extract

¼ cup water

Optional: add ¼ cup chocolate chips

If you want blueberry pancakes, sprinkle 4-6 blueberries on the pancake once one side is mostly cooked. 

Tip: you may need to add more water if the batter is too thick. 

Makes 1 serving

½ frozen banana

1 cup frozen berries or fruit of choice

1 tbsp coconut flakes

1 tbsp ground flax and chia seeds

2 tbsp almond butter

4 oz unsweetened coconut milk

4 oz unsweetened vanilla almond milk

(If shake is too think, add more milk)

Blend together in a blender or magic bullet