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Cooking with Mike: Hearty Hash Brown Breakfast

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Published on May 18, 2010

In this episode, I'm going to show you how to cook a delicious breakfast with hash browns without all the oil. NOTE: If using raw potatoes, the hash browns will cook longer.

RECIPE:

2 or 3 potatoes, raw or cooked (if cooked, shredding on cheese shredder is recommended)
Chopped Carrots
Chopped Celery
Chopped Onion

Chop or grate potatoes & add to a non stick frying pan. Add as much carrots, celery & onion as you would like. For raw potatoes, sizzle for 7 to 12 minutes, for baked potatoes, 4 to 5. Turn, then cook for another few minutes. Cook until brown and crispy, and for raw potatoes, at least cook till soft. Serve on plate with toast, fruit, side dish oatmeal & a hot cup of coffee, hot chocolate or tea.

NOTE: You can omit and add whatever you want to the potatoes. It's your breakfast! I personally don't think I'll use celery again. :P

SIDE DISH OATMEAL:

1/4 cup oats
1/2 cup water
Cinnamon Sugar
Vanilla (optional)

Combine all ingredients together in a small microwave safe dish. Cook for 1 to 2 minutes.

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