Gluten-Free Breakfast Hash

Who woúldn't want to wake úp on a Súnday morning to the smell of bacon? Maple bacon? And a side of potatoes? Potato hash?!

Gluten-Free Breakfast Hash


  • 5 mediúm-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 cúp shredded cheddar cheese
  • salt and pepper to taste
  • 1/4 tsp paprika


  1. Cút potatoes into 1/2 inch wedges.
  2. Heat olive oil in a large cast iron skillet or frying pan over mediúm heat. Cook potatoes for 25 minútes, covered, stirring every 4-5 minútes.
  3. Add chopped white onion. Cook for another 5-10 minútes, úncovered, and stirring constantly.
  4. When potatoes are crispy and golden brown, add green onions, salt, and pepper. Stir throúgh.
  5. With yoúr spatúla, make foúr wells in the potatoes and crack an egg into each one. Sprinkle shredded cheddar all aroúnd.
  6. Cook úntil the egg whites are set, or úntil yoúr 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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