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. 1129435 Upgrade to a paid membership 32164 to unlock all instructions 65118
3. 4799299 Upgrade to a paid membership 67202 to unlock all instructions 46575
4. 667689 Upgrade to a paid membership 36448 to unlock all instructions 69013
5. 1062520 Upgrade to a paid membership 38195 to unlock all instructions 70009
6. 8119880 Upgrade to a paid membership 77675 to unlock all instructions 17274
7. 6200303 Upgrade to a paid membership 85645 to unlock all instructions 22816
8. 9215611 Upgrade to a paid membership 20737 to unlock all instructions 36373

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. 4313768 Upgrade to a paid membership 76828 to unlock all instructions 78140

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.