A Veggie Big Breakfast

by Trudy ~ Veggie num num on May 23, 2011

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Veggie Big Breakfast

We had a wonderful couple of days over the weekend. My brother Tim, his girlfriend Rhi (who regular readers may remember me mentioning before :) and their little puppy Indie came to stay for two nights and we ate like kings and kicked back with lots of fun and laughter!!

For Friday night I whipped up the current favourite recipe in our household, the veggie num num (not)chicken pot pie, with fresh beans on the side. We enjoyed a lovely homemade and deliciously warm meal while it drizzled with cold rain outside. After a glass or two of wine we tucked into a super delish homemade passionfruit and honey cake trifle, yes it was gooooooood!!

We also enjoyed a great meal out on Saturday night at the Mount Tamborine Brewery and Liquid Amber Bistro where both Cam and I, after a few tastings of the local brew, enjoyed an amazing beetroot risotto, something I may be attempting in our own kitchen very soon!!

On Sunday I couldn’t let them leave without a big hearty breakfast and Cam wonderfully suggested hash browns with all the veggie trimmings. Included below is a quick and simple recipe for golden hash browns and for grilled tomatoes and capsicum (bell pepper). We served them up for a super filling vegetarian breakfast with fresh avocado, cress from the garden and poached certified free-range eggs (omit these of course for a vegan breakfast).

I gotta say this is one of the best veggie breakfasts we have ever created and I am so happy to be sharing the recipes with you all. Thanks to Tim, Rhi and Cam for all their help and ideas in the kitchen! Enjoy this vegetarian breakfast with good company and lots of laughter!!

Veggie Big Breakfast

Preparation time: 30mins
Serves 4

Golden Hash Browns

  • 500g kipfler potatoes
  • 2 tbs olive oil
  • 1 wedge of red onion

Scrub and dice the potatoes and add to a pot with enough lightly salted water to cover. Bring to the boil and allow to gentle bubble away for 10 minutes until the potatoes are tender, strain well.

Slice the wedge of onion thinly and set aside.

Heat the olive oil in a medium sized ovenproof frying pan, add the cooked potatoes and shake the pan to spread them evenly. Using a fork or potato masher gently mash the potatoes a little to break a few of them up and allow the hash to stick together a little.

Top with the sliced onion and season with salt & pepper. Fry the hash over a medium/low heat for 5 minutes and then place the frying pan under a medium grill. Allow the potatoes to golden under the grill; this should take about 5 minutes. Remove and serve the hash warm straight from the frying pan.

Golden Hash Brown

Grilled Tomatoes & Capsicum

  • 1 large tomato, sliced into wedges
  • 1 capsicum (bell pepper), sliced into strips
  • 2 tsp dried marjoram
  • ¼ tsp raw sugar
  • 2 tbs olive oil
  • fresh basil leaves, torn
  • ground salt & pepper to taste

Arrange the sliced tomato and capsicum on a baking tray, drizzle with the olive oil and then sprinkle with the marjoram, sugar and salt and pepper.

Place under a medium grill for 5-8 minutes until soft and golden. Remove from the grill and serve warm topped with torn fresh basil leaves.

Tim’s Dijon Dressing

  • 3 tbs mayonnaise (use egg-free mayonnaise for vegans)
  • 2 tsps Dijon mustard

Whisk ingredients together until smooth.

Veggie Big Breakfast

A Veggie Big Breakfast

  • Golden Hash
  • Grilled Tomatoes & Capsicum
  • 1 avocado, sliced
  • 1 bunch of fresh cress or rocket, washed and roughly torn
  • Tim’s Dijon dressing
  • fresh toasted multigrain or wholemeal bread
  • 4-8 certified free-range eggs, poached (optional, for non-vegans)

Divided the prepared hash brown into four wedges and serve topped with grilled tomato and capsicum, avocado, cress and Dijon dressing.

Accompany with fresh toast and a poached certified free-range egg or two if you enjoy eggs!

Perfect either as a vegan or veggie big breakfast that everyone will enjoy. A great Sunday breakfast for the whole family or when entertaining friends, enjoy!!

Veggie Big Breakfast

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{ 11 comments… read them below or add one }

Chloe (South Beach Girl) May 23, 2011 at 12:29 pm

The tomatoes and bell pepper look so yummy, I definitely want to try that for a weekend breakfast with some eggs on the side!

Jessica May 23, 2011 at 12:51 pm

My goodness, this looks like good, real fare. I’ll be making that hash as soon as I get back to decent potatoes in Sweden. Looks like you had a lovely weekend. x

Jennifer (Delicieux) May 23, 2011 at 3:15 pm

Looks like a wonderful feast indeed Trudy and sounds like you had lots of fun. I love yummy breakfasts like this. I especially love the look of the hash browns.

Jennifer May 23, 2011 at 3:35 pm

This definitely looks like breakfast bliss. Everything looks scrumptious!

M May 23, 2011 at 5:02 pm

Yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum yum

OH YUM.
I really, really REALLY want to try this recipe.
:)

Jenné @ Sweet Potato Soul May 24, 2011 at 4:56 am

This all looks scrumptious. Your family is so lucky!

öppning May 24, 2011 at 6:56 am

Looks absolutely de-li-cious!

Anita Menon May 24, 2011 at 7:48 pm

Such fabulous breakfast options. You have my brain ticking since am a newly converted vegetarian trying to spice it up a bit in the kitchen.

Love your blog

sally May 25, 2011 at 12:28 am

Yum! I’m ready for breakfast! What a beautiful spread of food!

chow vegan May 26, 2011 at 3:06 pm

Very yummy looking breakfast! Love how it looks so hearty, what a great start to the day! :-)

Trudy ~ Veggie num num May 27, 2011 at 10:34 am

Gee, thanks everyone for the fantastic comments and feedback!! Veggie love back at ya :D

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