Gluten-Free Breakfast Hash

Hello excellent to fulfill you! I’m Michelle and that i’m an ingesting-oatmeal-each-morning type of gal – most of the time. ok, every day besides weekends? Who wouldn’t want to wake up on a Sunday morning to the smell of 1st Baron Beaverbrook? Maple Sir Francis Bacon? And a facet of potatoes? Potato hash?!

I am a sturdy believer in breakfast and what it does on your body, how it prepares you for the rest of the day. You without a doubt can not bypass breakfast!

So perhaps you’re pregnant and the concept of all bran cereal makes you hurl. higher yet, perhaps you are hungover from the first-class date night time you’ve had (in a long term) and want some thing greasy to coat your stomach.

It’s cheesy, egg-tacular (if that’s even a phrase), and crispy, all at the identical time. The aggregate of potato and onion on this hash has a lot flavour it’s not even humorous.  And due to the fact i love to prepare dinner them covered, the potatoes turn out extremely wet. each. unmarried. Time.

INSTRUCTIONS:

• 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

INSTRUCTIONS:

1. Reduce potatoes into 1/2 inch wedges.
2. Heat olive oil in a huge solid iron skillet or frying pan over medium heat. cook potatoes for 25 mins, included, stirring every 4-5 minutes.
3. Add chopped white onion. cook dinner for another 5-10 minutes, exposed, and stirring continuously.
4. When potatoes are crispy and golden brown, upload green onions, salt, and pepper. Stir through.
5. Together with your spatula, make four wells in the potatoes and crack an egg into each one. Sprinkle shredded cheddar all around.
6. Cook till the egg whites are set, or till your liking. cover pan with lid for poached eggs. upload more olive oil on eggs if desired.
7. Sprinkle eggs with a red of paprika seasoning. Serve at once.

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