Simple Weekend Brunch: Veggie Hash

I wish I could say that I toodled out to our local farmer's market, two kids in tow this morning, and put a seasonal bounty on the table. But, the reality is: my husband's off playing tennis with the guys, I've got two kids who are totally beat from a big week in the sun, and I really wanted to sneak off and read during the quiet period when my kids were immersed in their LEGO creations.

Still, on a moments notice, we had a fabulous breakfast together. It wasn't the freshest, but it hit the spot. One of the secrets to being able to whip up quick, yummy meals for your family is to have a well-stocked pantry and freezer.

Brunch Veggie Hash
(4 servings)

1 package of Trader Joe's Country Potatoes with Haricots Verts and Wild Mushrooms (found in the frozen section)
6 eggs (or more if you'd like leftovers or your family is bigger)
handful of shredded Parmesan

Heat the contents of the country potato package in a medium fry pan. When potatoes and veggies are just about warmed through, add the eggs and cheese. Scramble everything together until eggs are cooked. Serve to your family. Don't mention there are mushrooms in there if your child hates mushrooms. Chances are they won't even notice them in the hodge podge of delicious flavors.

I served the veggie hash with biscuits smothered in strawberry jam, sections of a juicy orange, and dried cranberries (my little one's request...) I passed on the cranberries and also forgot to photograph my plate before thoroughly enjoying this meal.