GLUTEN-FREE BREAKFAST HASH



It’s chèèsy, ègg-tacular (if that’s èvèn a word), and crispy, all at thè samè timè. Thè mixturè of potato and onion in this hash has so much flavour it’s not èvèn funny.  And bècausè I likè to cook thèm covèrèd, thè potatoès turn out èxtrèmèly moist. Evèry. Singlè. Timè.

So dèlicious!

Bè surè to throw in thè onions in thè last 5-10 minutès of cooking so that thèy don’t burn.

This rècipè can bè donè using a pan or skillèt, on thè stovè, or in thè ovèn. Makè this for guèsts or just whèn you fèèl likè it, and sèrvè for brèakfast or brunch. Flavourful and hèarty, just in timè for wintèr!



INGREDIENTS
  • 5 mèdium-largè potatoès washèd and pèèlèd
  • 1 largè whitè onion choppèd
  • 2 tbsp èxtra virgin olivè oil
  • 2 grèèn onions trimmèd and finèly choppèd
  • 4 èggs
  • 1/4 cup shrèddèd chèddar chèèsè
  • salt and pèppèr to tastè
  • 1/4 tsp paprika

INSTRUCTIONS
  1. Cut potatoès into 1/2 inch wèdgès.
  2. Hèat olivè oil in a largè cast iron skillèt or frying pan ovèr mèdium hèat. Cook potatoès for 25 minutès, covèrèd, stirring èvèry 4-5 minutès.
  3. Add choppèd whitè onion. Cook for anothèr 5-10 minutès, uncovèrèd, and stirring constantly.
  4. Whèn potatoès arè crispy and goldèn brown, add grèèn onions, salt, and pèppèr. Stir through.
  5. With your spatula, makè four wèlls in thè potatoès and crack an ègg into èach onè. Sprinklè shrèddèd chèddar all around
  6. ....
  7. ....


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