I started by sautéing some chopped carrots and green peppers from the garden with some red pepper flakes. After a few minutes, I added the onion and fennel bulb veggie mix from Thursday night and some of the chopped potato pancakes from Wednesday. Also added the rest of the left over mashed potatoes. Sautéed for a few more minutes until the mashed potatoes were brown and crispy. Topped with guacamole, fresh tomato, chopped green onion, and chopped parsley. Perfect veggie breakfast! G's breakfast also included a fried egg and sharp cheddar cheese. Nom!
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