This delicious Hash Brown Omelette is perfect for someone who loves a savory breakfast, for a weekend brunch, or paired with a leafy green salad for dinner. It’s packed full of flavor and easily customizable for your tastes. The mashed avocado is an optional addition; it tastes fantastic either way!
The entire potato, inside and out, is valuable and beneficial for your health: potato plants draw some of the highest concentration of macro and trace minerals from the earth. Potatoes are also high in potassium and rich in vitamin B6, as well as a fantastic source of amino acids, especially lysine in its bioactive form. Lysine is a powerful weapon against cancers, liver disease, inflammation, and the viruses such as Epstein-Barr and shingles that are behind rheumatoid arthritis, joint pain, autoimmune disease, and more. Potatoes will be your allies if you’re looking to fight any chronic illness—to fend off liver disease, strengthen your kidneys, soothe your nerves and digestive tract, and reverse Crohn’s, colitis, IBS, or peptic ulcers.
Hash Brown Omelette
1 lb potatoes, peeled and grated
1 tbsp arrowroot starch
1/2 tsp dried thyme
1 tsp onion powder
1/4 tsp garlic powder
Sea salt, to taste (optional)
1/4 tsp olive oil (optional)
1/4 red onion, thinly sliced
8 oz asparagus, trimmed and roughly chopped
1/2 tsp dried oregano
1/2 cup halved cherry tomatoes
1/2 avocado, mashed (optional)
1/3 cup fresh arugula
Squeeze of lemon juice
Place the grated potatoes in a muslin cloth or nut-milk bag and squeeze out the excess moisture. Add the potatoes to a medium-sized bowl together with the arrowroot, dried thyme, onion powder, garlic powder and sea salt (if using). Mix until combined.
Place a non-stick crepe or shallow frying pan on medium-low heat. Brush with olive oil (if using). Add the grated potatoes to the pan in a flat, even layer. Cook for 12-15 minutes, until crispy and browned on the bottom, pressing down on the hash brown with the back of a spatula every once in a while to make them stick together. Gently flip the hash brown over. Continue cooking for 10-12 minutes, until crispy and browned.
To make the filling, place a separate non-stick pan on medium-high heat. Add the red on-ion and cook for 2-3 minutes, until soft. Add the asparagus and cook for another 3-5 minutes, stirring often, until it starts to soften. Add the dried oregano and cherry tomatoes and continue cooking until they cherry tomatoes begin to burst, about 2-3 minutes, season with sea salt (if using) and remove from heat.
To serve, place the hash brown on a plate and add the mashed avocado (if using) and cooked vegetables to one half. Top with arugula and a squeeze of lemon juice. Close the other half of the omelette over the filling. Serve immediately.
Find out more undiscovered properties of healing foods and how they support the liver, check out my bestselling book, Liver Rescue.
This item posted: 08-Mar-2020
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