Delectable Gluten-Free Southern Breakfast Hash: A Sensory Journey

Allergens

Eggs, Dairy (Cheese)

Ingredients

• 2 cups diced Yukon Gold potatoes (gluten
• free)
• 1 cup diced red bell pepper
• 1/2 cup diced sweet onion
• 3 large eggs, beaten
• 1/4 cup diced cooked bacon
• 1/2 cup grated cheddar cheese
• 1/4 cup chopped green onions
• 1/4 cup chopped fresh cilantro
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. In a large skillet, heat the olive oil over medium high heat. Add diced potatoes, bell pepper, and sweet onion cook until tender and lightly browned, stirring occasionally. Season with salt and pepper as desired.
2. Add cooked bacon to the skillet, stirring to combine with the vegetables.
3. Pour beaten eggs over the vegetable and bacon mixture in the skillet, stirring gently to distribute evenly. Cook until the eggs are set but still slightly runny.
4. Sprinkle grated cheddar cheese over the top of the hash, then cover and let it sit for 1 2 minutes or until the cheese is melted.
5. Remove from heat and gently fold in chopped green onions and fresh cilantro.
6. Serve immediately, garnishing with additional cilantro if desired.

Chef’s Insight

The key to this dish is balancing flavors and textures, so don't be afraid to adjust seasonings to your preference.

Notes

For a more complex flavor profile, consider adding smoked paprika or cumin to the dish.