Welcome to your first morning of 2019 heading off to work! I hope you’re ready. This is Day 1 of many amazing 24 hour segments ahead! By this point, I’m sure you’ve already fleshed out your goals for the year and you’re geared up to pursue them head on! I applaud you and I’m excited for you too! Well this year, as you start your days with prayer, quality time with the Bible, and other morning activities you have lined up, be sure to get some breakfast on your table as well. How you start your day makes a big impact on how you navigate yourself through your day. So start it off right which involves preparing yourself not only mentally, but nutritionally—and this morning, I’ve got a recipe that you can try out!
I love finding new ways to jazz up my breakfast plate, so I was really excited when I put this ensemble together. First off, you would think that the carrot puree was the star of this breakfast, or even the avocado and shrimp. But no, in my opinion, the star is totally the Hash Brown!
The Hash Brown is crispy, savory, and fast to make. They can also be paired with a variety of dishes. I so want you to be on board with this because it’s also a great substitute for toast, bagels and muffins, which are common go-tos for breakfast. Don’t be surprised if you see a reoccurring cameo of hash browns in future breakfast features. Add this Hash Brown, Avocado Shrimp and Carrot Puree ensemble to your breakfast rotation. I think you’re gonna like it!
When you try it out, let me know how it went in the comments below. Enjoy and Happy first work day of the New Year! =)
Hash Brown, Avocado Shrimp + Carrot Puree Ensemble
INGREDIENTS
-Hash Brown-
2 Red potatoes
3 Tbsp. Extra Virgin Olive Oil
Salt + Pepper, to taste
Tool: Cheese grater (side with large holes)
-Avocado Shrimp-
½ Avocado
4 Shrimp, pieces
1 cup of Baby Spinach
1 Garlic clove, chopped
2 Tbsp. Extra Virgin Olive Oil
Salt + Pepper, to taste
-Carrot Puree-
2 Carrots, medium size
3 Star Anise
1 Cinnamon stick
4 cups Almond Milk
INSTRUCTIONS
-Hash Brown-
Grate potatoes into short strips
Wrap grated potatoes into a cheese cloth and tightly ring out the water – if potatoes are wet, they will not crisp nicely
Add extra virgin olive oil to pan at medium high heat
When pan is hot, add potatoes and spread out, forming one large circular shaped pancake
Be sure the hash brown is of one consistency in thickness—no hills and valleys
Let potatoes sizzle until crispy on the bottom—use a spatula to check by slightly lifting and peaking
Once brown and crispy, flip hash brown to other size and repeat
Add more extra virgin olive oil if needed
Once complete, remove from stove
-Avocado Shrimp-
Season shrimp with salt + pepper
Add 1 Tbsp. of extra virgin olive oil to pan at medium high heat and add garlic to sauté
Once garlic softens but before begins to brown, add shrimp to pan
Feel free to add another Tbsp. of oil to sauté
Sauté until shrimp is a peach color on both sides
Remove shrimp from pan and add spinach until slightly wilted
Slice avocado into 3 parts and set everything aside
-Carrot Puree-
Cut each carrot into 4 pieces, then cut each piece into quarters (this cuts down the cooking time tremendously)
Place star anise and cinnamon stick into a piece of cheese cloth, then tie it up or fold it up
Add carrots, milk and star anise/cinnamon bouquet garni to a small pot and cook until carrots are cooked/soft
If milk evaporates too quickly, feel free to add more milk (one cup at a time)
Once carrots are cooked, remove bouquet garni and add the carrots and milk to a blender
Blend until a soft, smooth, velvety puree
Now it’s time to arrange your ensemble. Feel free to use my take on this as a guide or do your own thing. This is your breakfast, so have fun and enjoy!
To powerful workweeks and good morning eats!
Love,
Yardley
