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

  1. Dice potatoes into small ¾-inch cubes. Place potatoes during a microwave safe dish and microwave on high for five minutes.
  2. Preheat oven to 400°F. Arrange the potatoes during a single layer during a forged iron skillet or oven proof pan (or baking sheet).
  3. Season lightly with Casa De Santé Tuscan Herb seasoning and spray with a light-weight coating of vegetable oil spray.
  4. Bake for about half-hour , mixing them around halfway through cook time, until they're crisp and golden.
  5. Remove from oven, add the bacon, and place back to the oven for an extra 10 minutes or until the bacon is crispy.
  6. Remove from oven, make four wells within the hash, crack an egg into each well and arrange the parmesan (optional) around each egg.
  7. 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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