Across the world, hash browns are a popular breakfast side. Often deep fried and containing gluten, we have developed a healthier version of a breakfast hash which we know will not disappoint. Why not try it this weekend?
Ingredients (Serves 1)
- 150g potato, white or sweet, peeled
- 30g grass-fed butter
- 2 rashers pasture-raised bacon, diced
- ½ red capsicum, diced
- 1 handful kale, roughly chopped
- 30g organic hard cheese, grated
- 2 eggs, free range
- 20g rocket leaves
- ½ avocado, smashed
- Sea salt & pepper, to taste
- Bring a small saucepan of water to the boil and add potatoes. Steam for 5 minutes, or until softened. Set aside to cool. Once cooled, roughly grate the potato. Alternatively, grate the potato into a microwave safe container and microwave for 2 minutes, or until softened.
- Heat a frypan over medium heat and add half the butter, bacon and capsicum. Sauté for 5 minutes, or until bacon is golden. Stir through kale and cook until wilted.
- Add grated potato and cheese to the mix. Toss to combine, season well and allow to cook for 4-6 minutes. Once potato hash starts to brown use a spatula to gently flip and cook for a further 4-6 minutes. Once potato hash starts to brown, use a spatula to gently flip and cook for a further 4-6 minutes, or until both sides are golden.
- Whilst the breakfast hash is cooking, add remaining butter to the pan. Crack two eggs to the pan and fry to your liking.
- To serve, arrange rocket leaves on a plate add breakfast hash and top with fried eggs and smashed avocado. Season as desired.
Recipe developed with the assistance of Min Benstead, Integrative Nutrition Health Coach and Recipe Creator for TNN. Learn more in Meet Min here.
Image by Sarah Craven Photography.