This recipe pairs wonderfully with sautéed kale, spinach, or collard greens. It is super easy and quick to make , and it will keep you full for hours! Follow the links to complete nutritional profiles of ingredients.
½ tablespoon olive oil
1 cup organic hash browns
½ cup black beans
¾ cup salsa (you can use as much as you want, really)
¼ cup salsa verde (optional)
Have a small and a large saucepan (with a cover) on the stove. Heat the large saucepan on high until hot. Add the olive oil and hash browns. Cover for 3 minutes, flip hash browns, and cover again. After the hash browns have been flipped, heat the small saucepan on medium. When the pan is hot, crack eggs and cook on medium. I like eggs over easy, but you can cook them any way you’d like.
When the hash browns have cooked another 3 minutes, mix so that whichever side is less done is on the pan side. Add the black beans. When the black beans have heated up, add the salsa and salsa verde. When the salsa has warmed, take off the heat and put on a plate. Top with the cooked eggs.
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