Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. Saute hashbrowns, parsnips, carrots, and onions in coconut oil until onions are translucent, about 7-8 minutes.
2. 2143661 Upgrade to a paid membership 69187 to unlock all instructions 36218
3. 8879809 Upgrade to a paid membership 49003 to unlock all instructions 78655
4. 1454688 Upgrade to a paid membership 40144 to unlock all instructions 64411
5. 430021 Upgrade to a paid membership 85032 to unlock all instructions 29078
6. 8753597 Upgrade to a paid membership 29883 to unlock all instructions 44630
7. 6645714 Upgrade to a paid membership 4848 to unlock all instructions 86811
8. 7208433 Upgrade to a paid membership 345 to unlock all instructions 18539

Upgrade to a paid membership to unlock all recipe instructions

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
2. 9748121 Upgrade to a paid membership 79413 to unlock all instructions 39672

Upgrade to a paid membership to unlock all recipe instructions

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. Saute hashbrowns, parsnips, carrots, and onions in coconut oil until onions are translucent, about 7-8 minutes.
2. Add kale and continue to saute until kale is wilted.
3. Remove vegetables from skillet and into a large bowl.
4. Scramble eggs in the same skillet, using whatever oil is leftover in the bottom. Set aside.
5. Add corn, black beans, tomatoes, basil, salt, pepper, and cumin to the hashbrown mixture. Stir gently to combine.
6. Place hashbrown mixture in the bottom of a bowl and top with eggs.