Gluten-Free Breakfast Hash
Tuesday, May 14, 2019
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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:
- Reduce potatoes into 1/2 inch wedges.
- 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.
- Add chopped white onion. cook dinner for another 5-10 minutes, exposed, and stirring continuously.
- When potatoes are crispy and golden brown, upload green onions, salt, and pepper. Stir through.
- Together with your spatula, make four wells in the potatoes and crack an egg into each one. Sprinkle shredded cheddar all around.
- 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.
- Sprinkle eggs with a red of paprika seasoning. Serve at once.