Filled with classic breakfast ingredients, this easy (and Whole30 compliant) Low FODMAP Bacon, Chard and Potato Hash is delicious any time of the day!
Even before I learned about my intolerance to dairy over five years ago, I was never really a fan of milk, cheese or ice cream. (Maybe my body was trying to tell me something 🙂 ). And, I quite probably did not get the recommended amount of calcium growing up, because of it.
Over the last several years, I’ve adopted a habit of eating greens (spinach, chard, collards, kale, etc.) for breakfast scrambled with eggs in an attempt to at least get a little more calcium in my life. Although it’s usually just eggs and greens, when I’m feeling a little fancy (like for our epic Sunday brunches 🙂 ), I add some bacon and freshly grated hash browns for this Low FODMAP Bacon, Chard and Potato Hash!
- 4 slices bacon, chopped
- 4 cups Swiss chard, stems removed and shredded
- ¼ tsp red pepper flakes
- 2 Tbsp. garlic-infused olive oil, divided
- 2 large russet potato, peeled and shredded
- 4 eggs
- Salt and pepper, to taste
- Cook bacon in a large skillet over medium-high heat. Once done, add Swiss chard and red pepper flakes. Cook until Swiss chard is just wilted. Remove bacon and Swiss chard mixture from pan and set aside.
- Add olive oil to the now empty pan. Place shredded potato in an even layer and cook until brown and crispy (about 8-10 minutes per side). Stir in bacon and Swiss chard mixture.
- Create four wells in potato mixture. Crack an egg into each well. Cover and cook until eggs are desired doneness. Season with salt and pepper. Enjoy!