One of my favorite breakfasts is hashbrowns with a side of greens. Here is one of the many versions I make.
SERVES 2–3.
Ingredients:
1 medium onion, cut in half and then in thin slices
3 medium russet potatoes, peeled, if desired
Spices of your choice
2–3 cups kale or spinach, chopped
1 small tomato, chopped
Balsamic vinegar (optional)
DIRECTIONS
1. Place the onions on a preheated nonstick pan so they start cooking. Add 1–2 tablespoons of water if needed to prevent sticking.
2. While the onions are browning, cut the potatoes in small cubes. Then add the potatoes to the onions and mix well, along with spices of your choice. Cook for about 15–20 minutes, stirring and adding a little water if needed. Try to not add water unless absolutely needed. The onions need to be slightly brown and the potatoes soft.
3. Now cover the potatoes with a thick layer of chopped kale and mix well. Cover the pan and let it cook for 4–5 minutes or until the kale is soft.
4. Serve on a plate or bowl with some chopped, fresh tomatoes. You can drizzle a little balsamic vinegar to activate the greens even more.
Chef’s Note: It is very important to use an excellent nonstick pan and a wooden spoon that won’t damage the pan. This allows you to use as little water as necessary to prevent sticking.
A maestro of both music and health, Gustavo Tolosa is a force of passion and purpose. With a doctorate in piano performance from the Eastman School of Music and a global concert résumé, he captivates audiences with the keys—but his influence doesn’t stop there.
After a stunning personal health transformation, he became a devoted advocate for whole-food, plant-based living. Gustavo cofounded his website, Plantemus, and created The Power of Us: 7-Day Detox & ReSet program, leading a movement fueled by real food, real support, and real results.
He is also the coauthor of the international plant-based recipe and storytelling book, Live Your Healthiest Life!, cowritten with Shayda Soleymani. Together, they crafted a one-of-a-kind collection that blends powerful personal stories of struggle and triumph with vibrant, family-rooted recipes from Persian and Argentine traditions as well as American, Italian, German and Spanish dishes.
Whether coaching pianists on piano technique or coaching people to break free from the grip of processed food addiction, Gustavo makes excellence accessible—always with a warm heart, a brilliant mind, and a contagious spark of creativity.
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