Sunday Morning Breakfast

If you follow us on Instagram, you know that we take breakfast very seriously in the Collins’ Household.  Eggs and potatoes are a staple with our breakfasts because it fuels us for our busy days.

This morning, I woke up ready to go (again – thanks Whole30!) and wanted to make a nice breakfast that we could enjoy together.

Last night, we put some of our red potatoes from our farm share in the slow cooker to prep for the week.  They turned out perfect and I decided to turn them into hash browns!  I’m really glad I did because our breakfast was delicious!


Sunday Morning Breakfast Hash
{Whole 30 & Gluten Free}

Sunday Morning Breakfast | Eat Run Row

Ingredients:

  • 3-4 Small Red Potatoes (Pre-cooked either in the microwave or slow cooker)
  • 1 small yellow onion, diced
  • 1/2 of a large green pepper, diced
  • 1 tablespoon minced garlic
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon paprika
  • Pink salt, to taste
  • Ground black pepper, to taste
  • Eggs (we used 3 because that’s all we had left!)
  • 4-6 slices of prosciutto
  • Coconut oil or ghee (or any cooking fat of your choice)

Directions:

  1. In a skillet, melt your cooking fat on medium/high heat.
  2. Add in minced garlic, diced onions, peppers and seasonings.
  3. Sauté until onions become translucent, stirring every few minutes.
  4. Grate your potatoes, then add them to your pan and stir to combine with your other veggies.  Cover the skillet and let your potatoes brown.
  5. After about 5-6 minutes, flip your potatoes to evenly brown them.
  6. In another skillet, melt some more cooking fat on medium heat.
  7. Add your prosciutto slices.  Once the edges brown and the slices start to shrink, you’re ready to flip them over!
  8. After you flip, add your eggs to the prosciutto pan and cook however you like them!
  9. While the eggs are finishing, take the potatoes off the heat and let them rest.
  10. Serve and enjoy!

Do you have a favorite breakfast hash recipe?  Share with us in the comments!

Ashley

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