With carbs for refueling and fiber to fill you up, these Skillet Fajita Hashbrowns are a great post-workout meal.
As co-owner of The Recipe ReDux I was compensated to manage this recipe contest. I am not eligible to win prizes.
My workouts have gotten a little aggressive lately. And by aggressive, I mean I'm having to battle it out with a couple of the ladies coming to my BodyPump class who seem to think that front right hand corner in view of the "good" mirror is suddenly now up for grabs.
Let me assure you. If I'm there. It is not.
Since I started BodyPump last year (which apparently puts me about 10 years behind the rest of America according to two of my male RD fitness friends who seem to think my late adoption of BodyPump is comical; their friendship status is currently in question), I've been going to the same spot in the room every day to "pump" (as we pumpers like to call it).
Somehow, this week, TWO different women have thrown down the gauntlet to get my spot and started to encroach on my space.
Folks, I'm a lot of things... but easy going when I want my way is not one of them.
To the woman in the green top today who thought she could beat me to my spot, I hope you enjoyed my sprint speed. #Winning.
Call me a creature of habit, but I like my BodyPump at a certain time, in a certain spot, with certain teachers. Anything else is a let-down.
Kinda like coming home from a workout and not having something yummy to refuel with is a let-down. Thank goodness for this:
This month's Recipe ReDux contest, sponsored by Potatoes USA, centers around showcasing how well potatoes fit into your favorite pre- and post-workout recipes. As soon as I arrived home from
my battle of wills at the gym today, I knew I wanted to share these Fajita Skillet Hashbrowns as my post-workout recipe. Yesterday, being Tuesday and all, I had plenty of taco & fajita fixins in the 'fridge. What better way to put them to good use than piled high on a skillet of hashbrown potatoes?
Carbs to refuel energy - check!
Potassium to replace lost stores - check!
Fiber to fill you up, not out - check!
All good reasons to enjoy this superfast skillet hashbrown recipe. I'm now fueling for performance both during class and apparently the battle that happens before.
I hope you enjoy the recipe below! Be sure to check out what my fellow ReDuxers are cooking up as their favorite pre- and post-workout recipes for Potatoes USA
ad: w/ carbs for refueling & fiber to fill u up Skillet Fajita Hashbrowns r a great postworkout meal #thereciperedux Tweet this
Skillet Fajita Hashbrowns
- 1 teaspoon oil
- 1 1/3 cups frozen diced hashbrown potatoes, thawed
- 1/4 teaspoon chili powder
- Pinch of salt
- 1/2 cup refried black beans
- 1/2 cup sauteed peppers and onions
- 1/4 cup (1 ounce) shredded Mexican cheese blend
- 1 tablespoon guacamole
- 1 tablespoon salsa verde
- Preheat broiler.
- Heat oil in a small oven-proof skillet (preferably cast iron) over medium-high heat until hot; add potatoes. Sprinkle with chili powder and salt; cook 5 to 7 minutes or until crisp and golden brown.
- Top with beans, peppers, onion and cheese; broil until cheese melts. Top with guacamole and salsa verde.