Low FODMAP Bacon Potato and Egg Hash Recipe

Servings 4

Ingredients

• 4 medium sized red potatoes, scrubbed clean
• 2 Tbsp. olive oil (or coconut oil)
• 4 slices of bacon (trimmed of fat), diced
• Casa De Santé Tuscan Herb seasoning
• 2 scallions or spring onions, trimmed and finely sliced (green part only)
• 4 large eggs
• ¼ cup parmesan cheese (optional)
• Cracked pepper to season

Preparation

1. Dice potatoes into small ¾-inch cubes. Place potatoes in a microwave safe dish and microwave on high for 5 minutes.
2. Preheat oven to 400°F. Arrange the potatoes in a single layer in a cast iron skillet or oven proof pan (or baking sheet).
3. Season lightly with Casa De Santé Tuscan Herb seasoning and spray with a light coating of cooking oil spray.
4. Bake for about 30 minutes, mixing them around halfway through cook time, until they are crisp and golden.
5. Remove from oven, add the bacon, and place back into the oven for a further 10 minutes or until the bacon is crispy.
6. Remove from oven, make four wells in the hash, crack an egg into each well and arrange the parmesan (optional) around each egg.
7. Place skillet (or pan) back into the oven until the whites are set and the eggs are cooked to your liking. Serve immediately!

350 calories (per serving without cheese)
Dairy-free, GF, Soy-free

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