Low FODMAP Bacon Potato and Egg Hash Recipe
Servings
4
Ingredients
- 4 medium sized red potatoes, scrubbed clean
- 2 Tbsp. vegetable oil (or coconut oil)
- 4 slices of bacon (trimmed of fat), diced
- Casa De Santé Tuscan Herb seasoning
- 2 scallions or spring onions, trimmed and finely sliced (green part only)
- 4 large eggs
- ¼ cup parmesan cheese (optional)
- Cracked pepper to season
Directions
- Dice potatoes into small ¾-inch cubes. Place potatoes during a microwave safe dish and microwave on high for five minutes.
- Preheat oven to 400°F. Arrange the potatoes during a single layer during a forged iron skillet or oven proof pan (or baking sheet).
- Season lightly with Casa De Santé Tuscan Herb seasoning and spray with a light-weight coating of vegetable oil spray.
- Bake for about half-hour , mixing them around halfway through cook time, until they're crisp and golden.
- Remove from oven, add the bacon, and place back to the oven for an extra 10 minutes or until the bacon is crispy.
- Remove from oven, make four wells within the hash, crack an egg into each well and arrange the parmesan (optional) around each egg.
- Place skillet (or pan) back to the oven until the whites are set and therefore the eggs are cooked to your liking. Serve immediately!
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