With the garden thriving and vegetables flowing to the kitchen, canning season is in full swing.
With all the fresh eats, one of our absolute favorite things to make is a full breakfast with vegetable hash browns all the way.
After our morning chores and rummaging through our various gardens collecting fresh produce we wash our freshly picked veggies.
To start on medium heat, we warm coconut oil (or your preferred oil) in a large skillet.
Dice 5 large potatoes and one onion, add to warm skillet. Cover and fry on medium-low heat for 15 minutes.
Dice 3 Cups of fresh produce and add to uncovered warm potatoes. Fry on medium-high heat for 10 minutes. Stir to not burn potatoes, but do NOT over stir, or you will have a mushy mess.
Within the last 5 minutes, add 1 package of diced ham.
You can make this to your own preference of course and double the batch if needed. With a household of growing guys, meat is important. I add one package of diced ham. (optional of course)
Lightly sprinkle skillet with 1 Tablespoon of garlic powder over vegetables. Fry until potatoes and veggies soften and begin to brown.
Taste and season with salt and pepper to your liking.
We proportion onto plates and pan fry (8) sunny-side-up eggs to go on top. (Sprinkle with Paprika-optional)
Serve with fresh Oatnut bread.
As I state, we can up our extra produce and have fresh produce for daily use; so this recipe is great for anything coming in from the garden. Which is one reason we love it! However, if someone wanted to just fry up veggies typically we double up the veggies and dice 8 large potatoes and use 1 package of diced ham. (Dice 3 small yellow squash, 2 small zucchini, 1 cup of purple beans, & small tidbits of fresh peppers, tomatillos, broccoli, turnips, or whatever else comes in. If not adding other veggies, we just add the extra of green beans.) Serve up with fresh eggs & toast.