Gluten-Free Breakfast Hash
A hearty one-skillet gluten-free breakfast hash with crispy potatoes, colorful vegetables, and your choice of protein—gluten-free turkey sausage or eggs. Perfect for breakfast, brunch, or a cozy breakfast-for-dinner and great for meal prep.
Ingredients
- 2 tablespoons olive oil, divided
- 1 pound Yukon Gold or red potatoes, diced small
- 1/2 yellow onion, diced
- 1 bell pepper, diced
- 1 zucchini, diced
- 1 clove garlic, minced
- 1/2 teaspoon smoked paprika
- fine sea salt and black pepper, to taste
- 4 links gluten-free turkey or beef breakfast sausage, browned and sliced (halal-friendly) OR
- 4 large eggs, cooked in wells of the hash to desired doneness
- chopped green onions or fresh parsley, for garnish (optional)
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced potatoes, season with a pinch of salt and pepper, and spread in an even layer. Cook 10–12 minutes, stirring only occasionally, until the potatoes are golden and crisp-tender. Transfer to a plate.
- Add remaining 1 tablespoon olive oil to the same skillet. Sauté onion and bell pepper for 3–4 minutes until slightly softened. Add zucchini and cook 3 minutes more.
- Stir in minced garlic, smoked paprika, and another small pinch of salt and pepper; cook 30–60 seconds until fragrant.
- For sausage option: Brown gluten-free turkey or beef breakfast sausage (in the same skillet or separately), slice, and stir into the vegetables.
- For eggs option: Make 4 small wells in the vegetable mixture. Crack 1 egg into each well, cover the skillet, and cook 3–5 minutes or until eggs are set to your liking.
- Return the crispy potatoes to the skillet and gently fold to combine. Taste and adjust seasoning.
- Garnish with chopped green onions or parsley and serve hot.
Nutrition
Serving: 1servingCalories: 250kcalCarbohydrates: 28gProtein: 7gFat: 12gSaturated Fat: 2.5gSodium: 320mgFiber: 4gSugar: 3g
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