For this Mother’s Day, my mom said she didn’t want any presents, just full day of spending the day together doing some fun stuff–so that’s what we’re gonna do! We’re going to start with a homemade brunch, followed a day in DC where we’ll visit some museums, take a nice walk around the monuments, catch a performance at the Millennium Stage at the Kennedy Center, followed by dinner at delicious restaurant called Rosa Mexicana.
So, as my sister and I were going through our brunch ideas, I thought I’d share one of my favorite recipes with you all…to help get the wheels rolling, so that you too can make your own delicious menu!
sunday morning HASH. (serves 4)
Ingredients
- 1 large head fennel, quartered, cored, and sliced into 1/2-inch pieces
- 1 red bell pepper, sliced into 1/2 inch pieces.
- 3 medium size red potatoes
- 2 tablespoons olive oil
- 1 teaspoon Himalayan Pink Salt or to taste
- 1/2 teaspoon freshly ground Black Pepper or to taste
- pinch of asofoetieda or 1 clove garlic minced
- pinch of all-purpose seasoning salt
Directions
- In a large non-stick skillet add olive oil and warm on medium heat.
- Add a pinch of asofoetieda, black pepper, and seasoning salt and sautee 30 seconds in skillet.
- Add potatoes, fennel, red peppers and salt and then mix until combined.
- Cook on medium* heat, gently turning the hash every 5 minutes for about 20 minutes or until potatoes are cooked all the way through.
- Serve with toast or waffles topped with cream cheese, tomato and avocado…or your favorite brunch dish.
ENJOY!
VEGAN NOTES: Totally vegan!
GLUTEN FREE NOTES: Completely gluten free!
YOGIC COOKING NOTES: Depending on your Ayurvedic body constitution (dosha), you can switch out the vegetables or grain depending on what suits your body type best.