Gluten-Free Breakfast Hash

Hi nice to meet you! I’m Michelle and I’m an eating-oatmeal-every-morning kind of gal – most of the time. Okay, every day except weekends? Who wouldn’t want to wake up on a Sunday morning to the smell of bacon? Maple bacon? And a side of potatoes? Potato hash?!

Gluten-Free Breakfast Hash

Prep Time 5 minutes   
Cook Time 40 minutes   
Total Time 45 minutes   
Servings 4

  •     5 medium-large potatoes washed and peeled
  •     1 large white onion chopped
  •     2 tbsp extra virgin olive oil
  •     2 green onions trimmed and finely chopped
  •     4 eggs
  •     1/4 cup shredded cheddar cheese
  •     salt and pepper to taste
  •     1/4 tsp paprika
  1. Cut potatoes into 1/2 inch wedges.
  2. Heat olive oil in a large cast iron skillet or frying pan over medium heat. Cook potatoes for 25 minutes, covered, stirring every 4-5 minutes.
  3. Add chopped white onion. Cook for another 5-10 minutes, uncovered, and stirring constantly.
  4. When potatoes are crispy and golden brown, add green onions, salt, and pepper. Stir through.
  5. With your spatula, make four wells in the potatoes and crack an egg into each one. Sprinkle shredded cheddar all around.
  6. Cook until the egg whites are set, or until your liking. Cover pan with lid for poached eggs. Add more olive oil on eggs if desired.
  7. Sprinkle eggs with a pink of paprika seasoning. Serve immediately.
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