30-Minute Low FODMAP Breakfast Hash
This vegetarian low fodmap breakfast is a Southwestern spin on one of my favorite semi-sweet potato hash recipes. It’s lightened up with wilted spinach and caramelized bell peppers, and can be a healthy make ahead option with or without egg.
If you’re serving this to your loved ones, bake the hash together with your eggs – it’s an easy one pan solution to brunch. If you’re making the hash for the week ahead, simply serve with a fried egg on top to order. And of course, if you’re vegan, it’s delicious without the egg too!
Servings 4
Ingredients
- 2 tablespoons olive oil
- 1 orange or yellow bell pepper diced
- 1 medium sweet potato 1/2 pound, cut into ½-inch cubes
- 2 large russet or Yukon gold potatoes 1 ½ pounds, cut into ½ inch cubes
- 1 teaspoon sea salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 5 ounces baby spinach see headnote
- 2 tablespoons lime juice
- ¼ cup chopped cilantro optional
- 4 large eggs optional
Instructions
- In a large non-stick skillet, heat the olive oil over a medium-high flame. Cook the sweet potatoes and regular potatoes, stirring every few minutes, until golden brown and tender, about 15 minutes. Turn the flame down if they begin to blacken.
- Add the bell pepper, salt, cumin, and chili powder. Sauté for 5 minutes more, until the peppers are soft.
- Carefully fold in the spinach and cook until wilted. Off the heat, drizzle with the lime juice. Garnish with the cilantro and serve warm alongside low FODMAP hot sauce.
- Optional: if you’re serving the hash for brunch (versus making ahead for individual breakfasts), preheat the oven to 400 degrees. Create 4 wells in the potatoes and crack an egg into each one. Transfer to the oven and bake until the eggs are just set, about 5 minutes. Garnish with the cilantro.