Sunday Brunch

Every Sunday after church my husband and I make brunch with our best friend, Preston. This past Sunday was one for the brunch books. We indulged in (too many) mimosas, roasted garlic french bread and this decadent dish you see bellow. As usual, this might not be the 'healthiest' meal option, but it's brunch... so who cares? (Treat Yo' Self 2017)


1 bag frozen shredded potatoes + Oil of choice for frying

1 tsp onion salt (I use Trader Joe's brand)

1/2 tsp dried dill

Sea Salt & Pepper, to taste

-In a large skillet heat oil over medium-high heat, add shredded potatoes and spices. Cook until golden brown on one side and then "flip" or stir to cook the second side.

Mushroom Saute:

4 oz baby bella mushrooms, sliced

1 yellow onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

1 large hand full of baby kale

1/2 tsp onion salt

Sea Salt & Pepper to taste

-In a large cast iron skillet over medium high heat, saute veggies with spices in a small amount of oil until tender, add kale and whither.


1 ripe avocado, mashed, set aside

1/2 Cup vegan mayo (or cashew cream if you're on a low-oil diet.)

1 tsp onion salt

1/2 tsp dried dill

1 tsp fresh chives, chopped

Sea Salt & pepper, to taste

-In a small bowl stir together 'aioli' ingredients and set aside

1 tomato, diced

1/4 Cup fresh chives, chopped


On a plate or shallow bowl layer hash-browns, sauteed veggies, avocado, aioli and fresh veggies.