Breakfast Hashbrowns

What You Need:

Large Bowl

Toaster Oven (or conventional oven) Parchment Paper

2 cups shredded potatoes, or frozen hash browns*

2 cloves of garlic, minced

1 tsp sweet paprika

black pepper, to taste

1 1/2 cups chopped veggies (I used mushrooms, carrots, spinach and broccoli) 2 tbsp coconut aminos

1/2 an avocado, diced

Nutritional yeast, to serve

Ketchup (optional)

Instructions:

1. Add the potatoes, garlic, veggies, spices and coconut aminos to a bowl and mix until combined.

2. Line a tray for the toaster oven (or regular oven if you're using that) with parchment paper. Put the potato mixture on the tray and spread it out evenly.

3. Place the tray into the toaster oven and cook it for 20 minutes on 400 degrees fahrenheit. Once it's done, stir it around, and cook for another 20 minutes.

4. Place it in a bowl, or on a large plate and serve it with the avocado, nutritional yeast, and ketchup, if using. Enjoy!

For the potatoes: I have made this recipe with both sweet potatoes and regular potatoes, both taste great but I think I like the sweet potatoes better. Feel free to modify it to your preferences!