This is an easy and quick dish that is perfect for breakfast, lunch or dinner!
Potato Hash
1-2 Russet Potatoes
1 Sweet Potato
Coconut oil
Seasonings: Garlic-free Chipolte Chile powder, Garlic-free Chile powder, Salt, Pepper
Directions
Peel all potatoes and dice into small pieces, about 1 inch. Place on a plate and cover with a microwaveable steaming cover, second plate or saran wrap. Microwave for 1-2 minutes, stirring occasionally. Continue microwaving the potatoes until they are just fork tender. Overcooking them will lead to pan fried mashed potatoes (but maybe that's your thing!)
While the potatoes are warming, add a teaspoon or so of coconut oil to a warm pan on medium heat. Add the potatoes to the pan when ready and add some more oil if necessary. I usually like to do half coconut oil and half olive oil so the flavor is not as strong, but its up to your preference. Once the potatoes are starting to crisp up add your seasonings to your preference. We like to use chipotle chili powder for a little more spice, but salt and pepper would be just fine as well.
Serving Options
Serve a sunny side up egg on top of the hash, the potatoes will catch all of that runny yolk.
An easy low FODMAP lunch or dinner would be chicken breast cooked with low FODMAP compliant seasonings, potato hash and green beans or a small salad. If you make the has for breakfast, make some extra to have for lunch or dinner of that same night.
No comments:
Post a Comment