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Gluten-Free Breakfast Hash Recipe

Gluten-Free Breakfast Hash Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5.1 from 12 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Breakfast
  • Method: Skillet
  • Cuisine: American
  • Diet: Gluten Free

Description

A hearty, colorful gluten-free skillet breakfast with crispy potatoes, sausage, peppers, and runny eggs—perfect for a crowd or meal prep.


Ingredients

  • 3 medium Yukon Gold or red potatoes, diced
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 medium onion, diced
  • 8 oz gluten-free breakfast sausage, sliced or crumbled
  • 4-6 eggs
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • Salt and black pepper to taste
  • Fresh parsley or chives for garnish (optional)


Instructions

  1. Dice potatoes and chop bell peppers, onion, and garlic. Slice sausage if needed.
  2. Heat olive oil in a large skillet over medium heat. Add potatoes, season with salt and pepper, and cook for 10-12 minutes until crispy and tender.
  3. Add onion, bell peppers, and sausage. Cook for 5-7 minutes until veggies are soft and sausage is browned. Stir in garlic and cook for 1 more minute.
  4. Make wells in the hash and crack in the eggs. Cover the skillet and cook for 4-6 minutes until whites are set and yolks are runny.
  5. Garnish with fresh herbs and serve hot.

Notes

  • Use sweet potatoes for a twist on flavor and color.
  • Substitute sausage with vegetarian options or beans for a meatless version.
  • Store leftovers in the fridge for up to 4 days; freeze without eggs for up to 3 months.
  • Reheat in a skillet with a splash of broth for best texture.