Breakfast Hash Browns and Veggie Skillet

Step 1

Cook the frozen diced potatoes according to package directions, using oil if the directions call for it. Sprinkle with the salt, pepper, and paprika, and stir.

Step 2

Meanwhile, heat the olive oil in a skillet over medium heat. Add the onion and sauté 5 to 6 minutes until translucent.

Step 3

Add the garlic, oregano, salt, and pepper, and cook 1 minute.

Step 4

Add the peppers, zucchini, mushrooms, and tomatoes. Sauté 4 to 5 minutes until the vegetables start to become tender.

Step 5

Add the spinach, stir, and cook through 2 to 3 minutes until slightly wilted.

Step 6

Plate the hash browns and veggies with avocado slices and salsa on the side. Sprinkle with chopped cilantro, if using.