Serving Suggestion: Vegetables could include any vegetables you may have on hand such as diced capsicum or tomato, corn kernels, peas, baby spinach, grated sweet potato, pumpkin or zucchini. Use up any leftover or wilted veggies that you may have in the fridge so they don’t go to waste.
Combining the hash browns with wholegrain toast and avocado gives you a well-balanced brekkie with protein, good quality carbohydrates and healthy fats for a nutritious kick start to the day.
Storage: Veggie hash browns can be stored in an airtight container in the fridge for 3 days, with toast and sliced avocado added immediately prior to serving. For longer storage, freeze the hashbrowns individually with baking paper between each one to prevent sticking, and store them in an airtight container for up to 3 months.
If you plan to have the Veggie hash browns for lunch, similarly keep in an airtight container in the fridge until ready to serve with toast and sliced avocado.
Kids in the kitchen tips: Depending on your child’s age and skill, they can help select the vegetables to include in this recipe, measure the ingredients, and combine the mixture.
When preparing this recipe:
| Serving size: 273g | Per serving | Per 100g |
|---|---|---|
| Energy (kJ) | 1969 | 714 |
| Fat (g) | 13.2 | 4.8 |
| Saturated fat (g) | 4.1 | 1.5 |
| Carbohydrates (g) | 61.0 | 22.1 |
| Sugars (g) | 6.9 | 2.5 |
| Fibre (g) | 10.6 | 3.9 |
| Protein (g) | 21.0 | 7.6 |
| Sodium (mg) | 765 | 277.4 |
Healthy Eating
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