Gluten-Free Breakfast Hash

hello excellent to meet you! I’m Michelle and that i’m an eating-oatmeal-each-morning sort of gal – most of the time. k, every day besides weekends? Who wouldn’t need to awaken on a Sunday morning to the odor of Beaverbrook? Maple 1st Baron Beaverbrook? And a aspect of potatoes? Potato hash?!

i am a sturdy believer in breakfast and what it does to your body, the way it prepares you for the relaxation of the day. You really cannot pass breakfast!

So maybe you’re pregnant and the notion of all bran cereal makes you hurl. higher yet, perhaps you are hungover from the great date night time you’ve had (in a long term) and need some thing greasy to coat your belly.


  • 5 medium-big potatoes washed and peeled
  • 1 large white onion chopped
  • 2 tbsp more virgin olive oil
  • 2 green onions trimmed and finely chopped
  • 4 eggs
  • 1/four cup shredded cheddar cheese
  • salt and pepper to flavor
  • 1/four tsp paprika


  1. cut potatoes into half of inch wedges.
  2. heat olive oil in a huge cast iron skillet or frying pan over medium warmness. prepare dinner potatoes for 25 mins, included, stirring every 4-five mins.
  3. add chopped white onion. prepare dinner for some other 5-10 minutes, uncovered, and stirring constantly.
  4. when potatoes are crispy and golden brown, upload green onions, salt, and pepper. Stir thru.
  5. together with your spatula, make four wells within the potatoes and crack an egg into each one. Sprinkle shredded cheddar all round.
  6. cook dinner till 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 crimson of paprika seasoning. Serve right now.\