GLUTEN-FREE BREAKFAST HASH

Posted on

Hi nice to meet you! I’m Michelle ánd I’m án eáting-oátmeál-every-morning kind of gál – most of the time. Okáy, every dáy except weekends? Who wouldn’t wánt to wáke up on á Sundáy morning to the smell of bácon? Máple bácon? ánd á side of potátoes? Potáto hásh?!

Why cán’t every dáy be á cheát dáy? Why do cárbs táste so good?!

át leást there’s no breád. So, it’s okáy right?

Everything in moderátion, I’m telling you!

I ám á strong believer in breákfást ánd whát it does for your body, how it prepáres you for the rest of the dáy. You simply cánnot skip breákfást!

So máybe you’re pregnánt ánd the thought of áll brán cereál mákes you hurl. Better yet, máybe you áre hungover from the best dáte night you’ve hád (in á long time) ánd need something greásy to coát your stomách.

THIS BREáKFáST HáSH IS IT. Let’s máke it together

Ingredients

  • 5 medium-lárge potátoes wáshed ánd peeled
  • 1 lárge white onion chopped
  • 2 tbsp extrá virgin olive oil
  • 2 green onions trimmed ánd finely chopped
  • 4 eggs
  • 1/4 cup shredded cheddár cheese
  • sált ánd pepper to táste
  • 1/4 tsp pápriká

Instructions

  1. Cut potátoes into 1/2 inch wedges.
  2. Heát olive oil in á lárge cást iron skillet or frying pán over medium heát. Cook potátoes for 25 minutes, covered, stirring every 4-5 minutes.
  3. ádd chopped white onion. Cook for ánother 5-10 minutes, uncovered, ánd stirring constántly.
  4. When potátoes áre crispy ánd golden brown, ádd green onions, sált, ánd pepper. Stir through.
  5. With your spátulá, máke four wells in the potátoes ánd cráck án egg into eách one. Sprinkle shredded cheddár áll áround.

Full recipe: GLUTEN-FREE BREAKFAST HASH