Gluten-Free

Skillet Breakfast Hash

Name: Gluten-Free Skillet Breakfast Hash
Total time: 35 min
Yield: Serves 4
Cuisine: American
Ingredients: 2 tablespoons oil; 1 1/2 pounds potatoes, cut into 1/2-inch cubes; 1 small onion, chopped; 1 bell pepper, chopped; 8 ounces breakfast sausage, casing removed (gluten-free); 1 teaspoon smoked paprika; Salt and pepper; 4 large eggs

Serves 435 minutesBreakfast

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The swap

Nothing to replace, just check the sausage label. Many sausages use wheat-based fillers or seasoning.

Ingredients

Every packaged ingredient marked GF label often hides gluten. Buy one labeled gluten-free.

Steps

Heat the oil in a large skillet over medium-high. Add the potatoes in an even layer with 1/2 teaspoon salt. Cook without stirring 5 minutes, then stir and cook 8 to 10 minutes more until browned and tender.
Push the potatoes to the side. Add the sausage, breaking it up, and cook until no longer pink. Add the onion and pepper and cook 4 minutes. Stir everything together with the paprika and pepper.
Make 4 wells in the hash. Crack an egg into each. Cover and cook on low 4 to 6 minutes, until the whites are set.

This recipe is general cooking information, not medical advice. If you or someone you cook for has celiac disease or a food allergy, follow your doctor's guidance.

Ingredients

Steps

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