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Gluten-Free Breakfast Hash
Course
Breakfast / Brunch
Prep Time
5
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
Ingredients
5
medium-large potatoes
washed and peeled
1
large white onion
chopped
2
tbsp
extra virgin olive oil
2
green onions
trimmed and finely chopped
4
eggs
1/4
cup
shredded cheddar cheese
salt and pepper to taste
1/4
tsp
paprika
Instructions
Cut potatoes into 1/2 inch wedges.
Heat olive oil in a large
cast iron skillet
or
frying pan
over medium heat. Cook potatoes for 25 minutes, covered, stirring every 4-5 minutes.
Add chopped white onion. Cook for another 5-10 minutes, uncovered, and stirring constantly.
When potatoes are crispy and golden brown, add green onions, salt, and pepper. Stir through.
With your
spatula
, make four wells in the potatoes and crack an egg into each one. Sprinkle shredded cheddar all around.
Cook until the egg whites are set, or until your liking. Cover pan with lid for poached eggs. Add more olive oil on eggs if desired.
Sprinkle eggs with a pinch of paprika seasoning. Serve immediately.