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Gluten Free Breakfast Hash

Last weekend, I was craving breakfast potatoes. Since eating a mostly gluten & dairy free diet, I typically only crave bread & cheese (the things I’m not eating). So, when I was craving something I COULD eat, I was thrilled. We had some leftovers in the fridge, so I pulled a few things together to make this super-simple gluten-free breakfast hash. It’s also dairy free!! One note: Someone mentioned that I am not eating dairy free since I’m still eating eggs. For clarification, dairy products are those that come from the mammary glands of mammals (milk products). I’ve been careful to use ‘dairy-free’ as opposed to vegan (which I am not). Moving on!!


Makes 4 servings 

  • 4 yellow potatoes – cubed
  • 1/2 small red onion – sliced
  • 1/4 cup banana pepper rings
  • handful of baby bella mushrooms (any will work) – sliced
  • 1 T olive oil
  • coconut spread
  • 4 eggs
  • hot sauce to taste
  • salt to taste

In an cast iron skillet, heat half of your oil. Once the pan is hot, add the potatoes … let them cook for 5 or so minutes before touching them. Try flipping and cook for another 5 minutes. If they aren’t done, keep stirring every few minutes until they are tender and browned.

While the potatoes are cooking, start the other 1/2 of the oil in another pan. Add the mushrooms & onion. After a few minutes, add a little salt (we don’t use a lot of salt while cooking, so you might want to put some in the potatoes too). Once the onions & mushrooms have some color, add in the pepper rings, stir, and cook for a few more minutes.

Once the potatoes & mushroom mix are cooked, combine them in the potato pan. Add some coconut spread (or butter) to the empty pan and fry your eggs.

After your eggs are done, serve it up!! Don’t forget the hot sauce, mmmmm!



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