Breakfast Bowls

2 cups shredded hash brown potatoes

1 cup cooked brown rice

1 cup fresh spinach, kale, or chard

1/3 cup frozen corn kernels, thawed

1/4 cup green onions, chopped

Green Enchilada Sauce (see below)

salsa

Directions

Place the potatoes in a dry nonstick skillet. Cover, and cook for about 5 minutes over medium heat before turning for the first time. Continue to cook and turn frequently until lightly browned, about 12 minutes. Add the remaining ingredients, and cook, stirring occasionally, until heated through.Green Enchilada SaucePreparation Time: 5 minutesCooking Time: 10 minutesServings: 1 quart1 7-ounce can Mexican green sauce3-+ cups water4 tablespoons cornstarchChopped fresh cilantro for garnish (optional)Combine all of the ingredients except the cilantro. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Add the cilantro just before serving.

Prep: 5 minutes (cooked rice needed) Cook: 20 minutes

Special Menus:

Source: McDougall Recipes