On-the-Rodeo Breakfast
(courtesy of Wyatt Denny, rodeo bareback riding champion. Serves 1)
1 cup shredded potatoes
10 spears asparagus
1 cup mushrooms
2 eggs
2 tablespoons avocado oil, halved
1 tablespoon butter
2 tablespoons Tony Chachere’s seasoning
Pink Himalayan salt, to taste
Black pepper, to taste
Season potatoes in Ziploc bag with 1 tablespoon of avocado oil and 2 tablespoons Tony Chachere’s seasoning. Add butter to pan and preheat over medium heat, then add potatoes to hot pan. Once potatoes are browned on one side, flip, then start asparagus and mushrooms in same pan with another tablespoon avocado oil. Season with salt and pepper. Continue rolling asparagus and mushrooms in pan with potatoes until cooked thoroughly. Once potatoes have browned on both sides, mash them in the pan and let cook for 1 to 2 more minutes.
Cook eggs to your liking and serve on side.
