Filled with classic breakfast ingredients, this easy (and Whole30 compliant) Low Fodmap Bacon, Chard and Potato Hash is delicious anytime 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 hashbrowns 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 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!