Gluten-Free Breakfast Hash
Start your day with a delicious and hearty meal! This Gluten-Free Breakfast Hash is not only filling but also packed with flavors. It’s a great way to enjoy a warm breakfast while ensuring you stick to gluten-free ingredients. Whether you’re cooking for yourself, your family, or friends, this dish will leave everyone smiling and satisfied.
Why Make This Recipe
Making a gluten-free breakfast doesn’t have to be complicated or boring. This breakfast hash brings together crispy potatoes, colorful veggies, and savory sausage, creating a balanced meal that’s both nutritious and delicious. Plus, it’s versatile. You can customize it with your favorite proteins and toppings, making it a perfect choice for any morning!
How to Make Gluten-Free Breakfast Hash
Ingredients:
- 1 lb (450g) Yukon Gold or red potatoes, diced into ½-inch cubes
- 2 Tbsp olive oil or avocado oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 8 oz (225g) gluten-free sausage (crumbled), diced ham, or plant-based sausage
- 2 cups packed baby spinach or kale
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Salt and freshly ground black pepper, to taste
- Optional toppings: chopped fresh parsley or cilantro, sliced green onions, hot sauce, fried or poached eggs
Directions:
- Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the diced potatoes and season with salt and pepper. Cook until golden and crispy, about 12–15 minutes. Transfer the potatoes to a plate and set aside.
- In the same skillet, add the remaining tablespoon of oil. Sauté the onion and bell pepper until softened, about 4 minutes.
- Stir in the minced garlic, smoked paprika, and cumin; cook for about a minute to release the flavors.
- Add your choice of sausage (or ham/plant-based protein) back into the skillet along with the reserved potatoes. Stir and heat everything through for 2–3 minutes.
- Toss in the spinach (or kale) and cook until wilted, about 1–2 minutes.
- Taste and adjust the seasonings as needed.
- Serve hot with optional toppings like chopped parsley, cilantro, green onions, hot sauce, or a fried or poached egg.
How to Serve Gluten-Free Breakfast Hash
This Gluten-Free Breakfast Hash is best served hot. You can dish it up in bowls and let everyone add their favorite toppings. Consider serving alongside fresh fruit or a smoothie for a complete breakfast experience.
How to Store Gluten-Free Breakfast Hash
If you have leftovers, store the breakfast hash in an airtight container in the refrigerator. It should stay fresh for up to 3 days. To reheat, simply warm it in a skillet over medium heat until heated through.
Tips to Make Gluten-Free Breakfast Hash
- For extra crispiness, you can parboil the potatoes for 5–7 minutes before frying them.
- Feel free to add any leftover vegetables you have on hand, like zucchini or mushrooms, to enhance the dish.
- For a dairy-free option, skip the cheese toppings or use a dairy-free alternative.
Variation
You can easily switch out the proteins in this recipe. Try using cooked bacon for a smoky flavor, or omit the meat entirely for a vegetarian version. You can also experiment with different spices to suit your taste!
FAQs
1. Can I make this recipe in advance?
Yes! You can prepare the hash in advance and reheat it when you’re ready to serve. Just make sure to store it in an airtight container in the fridge.
2. Is this recipe suitable for meal prep?
Absolutely! This breakfast hash is perfect for meal prep. You can divide it into portions and store them in separate containers for quick breakfasts throughout the week.
3. Can I freeze the breakfast hash?
Yes, you can freeze it! Allow the hash to cool completely, then store it in freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw in the fridge overnight and warm in a skillet or microwave.
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