Cook frozen hashbrowns according to package directions. I’ve never read the directions. I cook them (sometimes with oil, sometimes not) on high in the electric skillet for 15 minutes on each side.
Scoot the hashbrowns aside and place corn tortilla in the pan for about 30 seconds or so. You can also microwave the tortilla for about the same amount of time..
Place the hasbrowns in the tortilla and top with salsa.
That’s in it’s simplest form. Sometimes I might ad re-fried beans and avocado as I did in the photo above.
Nova made us these blueberry-frosted vanilla donuts. Yesterday with the Grand-daughter here she used oat flour and today made them for us with ww flour. She also replaced the margarine with coconut oil.
The first one I placed the filling (green onion, sauteed red bell pepper and mushrooms) atop the omelet and folded over. The second one I mixed the filling in the batter. They were pretty good especially when topped with salsa. Recipe here.
Saute mushrooms in pan.
In a saucepan whisk all other ingredients together and cook over medium heat. Continue to whisk until the gravy has just started to boil and thickens up. Stir in mushrooms.
Serve over whole grain toast.