A healthy twist on a breakfast classic.
1 Red Potato
½ Butternut Squash(almost a root veg)
1 Tbs Red Bell Pepper
½ ts Parsley
2 Tbs Olive Oil
Salt and Pepper tt
No nutrition information available
Heat oil in a pan or on a skillet. Shred carrot, potato, parsnip, butternut squash. Mix well. Add shredded vegetables to pan and cook until golden brown when lifted slightly. flip and cook until brown on the other side. Top with over medium egg, peppers and parsley.