I start my day off with a very specific routine that includes working out, showering, dressing, doing my hair and makeup and eating breakfast. And while I may skip some of the steps for times sake, one thing I never skip is breakfast. I don’t know about you, but by the time I wake up in the morning, I am starving!
Before Josh and I went on our elimination diet, our breakfasts usually consisted of oatmeal, toast with peanut butter, cereal or granola with yogurt. But ever since I realized that gluten wasn’t helping me start my day off on the right foot, I have had to completely reinvent breakfast.
|Farm fresh eggs on top of a breakfast
hash equals my favorite breakfast dish!
Sometimes it’s so hard to figure out what to eat when you take gluten out of the mix. Of course there are options, but not very many that I can just buy at the store. So, one of our strategies has been to make a big breakfast hash over the weekend and make enough to eat a few days during the week. That way, all we have to do is heat it up, add a fried egg and breakfast is ready.
The great thing about breakfast hashes is that you can add whatever you want. We are always changing the ingredients of our hashes depending on what we have in the fridge, so in addition to making a healthy breakfast we also avoid wasting food (one way we keep our grocery bill so low).
Kelly and Josh’s breakfast hash
Note: this varies wildly depending on what’s in our fridge. Also, we don’t follow a recipe so cooking times vary. Here is a common version we love:
4-5 small russet potatoes, diced
1 large onion, diced (you can also use a leek or a shallot here)
1 bunch of kale, chard or spinach, chopped
1 glove of garlic, mashed
2 cups mushrooms, chopped
2 tablespoons fresh dill
1 tsp sea salt
2 tsp ground pepper
1 T olive oil
1-2 eggs, depending on how many you’re serving (one egg per person)
optional, but delicious additions: chipotle pepper in adobo sauce, jalapenos, bell pepper, broccoli, cheese.
- Heat the olive oil in a large skillet. Saute garlic and onion until soft and fragrant.
- Add potatoes and saute until they start to soften. You may need to add a little bit of water to them to help speed this process up.
- Once potatoes have started to soften, add the dill, mushrooms, greens of your choice and whatever else you decided to throw in.
- Stir until all ingredients are cooked (you’re going to have to eyeball this – it’ll depend on what you put in and how much of it)
- Once everything is cooked to your satisfaction, remove from heat and add the salt.
- On the burner that you were using to cook the hash, cook two eggs, any way you like them.
- Grab a bowl and add about 1/2 cup of the hash. Lay your egg on top.
- Add any other toppings or seasonings you like.