Here's another dish that proves that not all wheat and soy-free dishes need to be elaborate. This is one of my favorite breakfast dishes - hashbrowns and veggies. It's perfect for brinner too!
I start off with a bag of shredded hashbrowns, and I add chopped red onion, red and green bell peppers and mushrooms. I cook them all for quite a white - until the potatoes brown and get a little crunch in places. This dish is delicious and really simple and fits my four-colors-per-meal-rule!
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