A hash brown makes a great substitute for toast in this easy, five-minute breakfast recipe. Using the microwave to cook the hash brown keeps prep time down, but if you have a few extra minutes, pop it in the toaster to finish it for a crispy base.
Ingredients
¼ teaspoon extra-virgin olive oil
1 large egg
½ cup halved cherry or grape tomatoes
1 tablespoon chopped fresh cilantro
1 teaspoon chopped jalapeño pepper (optional)
1 scallion, green part only, thinly sliced
1 teaspoon lime juice
1 (5 inch) frozen hash brown patty, toasted
⅛ teaspoon salt
⅛ teaspoon cracked black pepper
Directions
Heat oil in a small skillet over medium heat. Crack egg into the pan; cook until the edges are crispy and the white is set, 2 to 3 minutes.
Meanwhile, toss tomatoes, cilantro, jalapeño (if using), scallion and lime juice in a small bowl until combined.
Place hash brown on a small plate. Top with the egg and the salsa. Sprinkle with salt and pepper.
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