Hash browns have always been my favorite part of a full breakfast. Some consider them a mere side dish, but they’re the part I relish the most. To get into the intricacies of how to make good hash browns, I leave to the experts.
What I thought could really improve mine for the morning after was to make them slightly more nutritious. In this case, flax and sunflower seeds cook up beautifully with the potatoes and provide vital calcium, protein, iron, phosphorous, copper, manganese, selenium and omega oils. Fluffy and warm scrambled eggs from silken tofu with fresh fire-roasted New Mexico green chilis is so much nicer this (late) morning and more convincing than any heavy “tofu scramble” from extra firm. Serve this whole meal with plenty of coarse sea salt and cracked black pepper.
Hot black tea is a delight and warm atole is delicious as well. To make atole: in a sauce pan warm some coconut or rice milk on the stove and add a pinch of salt and a handful of cornmeal, masa or even grits will work. At its simplest this is atole— some people may even omit the salt. I added a few spoonfulls of sugar, nearly a tablespoon of cinnamon and a 1 oz. cube of baker’s chocolate. Simmer at least thirty minutes. The longer it cooks, the thicker it becomes. It’s also known as “pinole” and ranges from very loose and drinkable to vey thick like a pudding, which is really delicious. Play around with the ingredients and proportions till you get an atole you enjoy.
Breakfast for a lazy day.
Have a lovely morning and a happy New Year!