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.
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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
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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.