“Southern Gluten-Free Breakfast Platter: Savory Hash Browns & Fluffy Scrambled Eggs”
This scrumptious gluten-free Southern breakfast recipe features crispy hash browns, fluffy scrambled eggs, and smoky bacon. Discover how to make this mouthwatering dish for a special brunch or a lazy weekend morning treat with loved ones.
Allergens
Eggs, Dairy (optional)
Ingredients
- 2 large russet potatoes, peeled and grated
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 4 large eggs
- 2 slices of gluten
- free bacon
- Optional: hot sauce or salsa for serving
Instructions
- Prepare the hash browns by peeling and grating the potatoes. Squeeze out excess liquid from the grated potatoes and pat dry with a paper towel.
- In a large non stick skillet, heat the olive oil over medium heat. Add the grated potatoes to the skillet and press them down evenly. Season with salt and pepper to taste. Cook for about 4 5 minutes until golden brown, then flip and cook the other side for another 3 4 minutes. Remove from pan and keep warm.
- In a separate non stick skillet, cook the bacon slices over medium heat until crispy. Set aside on a paper towel to remove excess grease.
- Crack the eggs into a bowl and whisk them together with a pinch of salt and pepper. In the same skillet used for the bacon, add a splash of water and cook the scrambled eggs over low heat, stirring occasionally until just set but still soft. Remove from pan.
Chef’s Insight
To achieve the perfect fluffy texture in your scrambled eggs, avoid overcooking them and remove them from the heat just as they set.
Notes
For an extra touch of flavor, try using applewood smoked bacon.