When I got back from my workout this morning, I opened the fridge to see what I wanted to do about breakfast. I immediately noticed the left over veggies from last night's wok fried rice that we made. I then opened the freezer and saw some shredded hashbrowns that have been in there for a while. I also remembered that I had a little bit of shredded cheese left over.
I thought that I would use what I have and ended up making a most delicious breakfast skillet for Stensen and I with the following ingredients:
Kosher rock salt
Fresh ground pepper
La Mexicana Salsa as a condiment
We both made some English muffins to go with it and TOTALLY enjoyed this fantastic breakfast.