Gluten-Free Breakfast Hash is a hearty and wholesome dish packed with crispy potatoes, colorful vegetables, and savory sausage or eggs. Naturally gluten-free and easy to customize, this satisfying skillet meal is perfect for breakfast, brunch, or even dinner. With bold flavors and simple ingredients, it’s a delicious way to start your day right.
Why You’ll Love This Recipe
- Completely Gluten-Free: No wheat or gluten-containing ingredients needed.
- One-Pan Meal: Easy cleanup and fast prep.
- Hearty and Filling: Packed with protein, veggies, and satisfying potatoes.
- Versatile: Use whatever meats or vegetables you have on hand.
- Great for Meal Prep: Stores and reheats well for busy mornings.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 2 tablespoons olive oil
- 1 pound potatoes (Yukon Gold or red), diced small
- 1 bell pepper, diced
- ½ onion, diced
- 1 zucchini, diced
- 1 clove garlic, minced
- ½ teaspoon smoked paprika
- Salt and pepper to taste
- 4 gluten-free breakfast sausage links or 4 eggs
- Chopped green onions or fresh parsley for garnish (optional)
Directions
- Cook potatoes: Heat 1 tablespoon of oil in a large skillet over medium heat. Add diced potatoes, season with salt, and cook, stirring occasionally, until golden and crispy (about 10–12 minutes). Transfer to a plate and set aside.
- Sauté veggies: In the same skillet, add another tablespoon of oil. Sauté onion and bell pepper for 3–4 minutes, then add zucchini and cook another 3 minutes. Add garlic, paprika, salt, and pepper; cook for 1 minute more.
- Add sausage or eggs:
- For sausage: Cook separately or in the same skillet until browned, then slice and stir into the hash.
- For eggs: Make 4 small wells in the veggie mix and crack an egg into each. Cover and cook until eggs are set to your liking.
- Combine: Return cooked potatoes to the skillet and stir gently to combine. Adjust seasoning as needed.
- Garnish and serve: Top with green onions or parsley and serve hot.
Servings and Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Variations
- Add Cheese: Sprinkle shredded cheddar or pepper jack over the top and melt before serving.
- Make it Vegan: Use plant-based sausage or tofu and skip the eggs.
- Sweet Potato Swap: Use sweet potatoes for added flavor and nutrients.
- Spicy Kick: Add diced jalapeños or a dash of hot sauce.
- Greens Add-In: Stir in spinach or kale during the last few minutes of cooking.
Storage/Reheating
- Storage: Store in an airtight container in the refrigerator for up to 4 days.
- Reheating: Reheat in a skillet over medium heat or microwave for 1–2 minutes until warmed through.
FAQs
Is this recipe naturally gluten-free?
Yes, all ingredients are naturally gluten-free. Always double-check labels on sausage or spice blends to ensure no hidden gluten.
Can I prep this hash ahead of time?
Yes, dice the vegetables and potatoes the night before, or cook the full recipe and reheat when ready.
Can I freeze breakfast hash?
Yes, portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight and reheat in a skillet.
What potatoes work best?
Waxy potatoes like Yukon Gold or red potatoes hold their shape and crisp well.
How do I get crispy potatoes?
Dice them small and avoid overcrowding the pan. Cook in a single layer for even browning.
What sausage is gluten-free?
Many brands offer gluten-free options — check labels for certified GF versions.
Can I use frozen veggies?
Yes, thaw first and remove excess moisture for best results.
What if I want more protein?
Add extra sausage, bacon, or top with a fried or poached egg.
Can I add beans?
Yes, black beans or cannellini beans make great additions and add fiber and protein.
Is this kid-friendly?
Definitely! The mild, familiar flavors make it a hit with all ages.
Conclusion
Gluten-Free Breakfast Hash is a deliciously simple, nutrient-packed meal you can enjoy any time of day. With crispy potatoes, sautéed veggies, and customizable proteins, it’s a satisfying dish that’s naturally gluten-free and easy to make. Whether you prep it ahead or cook it fresh, this recipe is sure to become a go-to in your breakfast rotation.
Print
Gluten-Free Breakfast Hash
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Breakfast/Main Dish
- Method: Sautéing, Pan-Frying
- Cuisine: American
- Diet: Gluten Free
Description
A hearty, naturally gluten-free breakfast hash made with crispy potatoes, colorful vegetables, and savory sausage or plant-based protein—simple to prep and full of flavor.
Ingredients
- 1 lb (450 g) Yukon Gold or red potatoes, diced into 1/2-inch cubes
- 2 Tbsp olive oil or avocado oil
- 1 small onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 8 oz (225 g) gluten-free sausage (crumbled), diced ham, or plant-based sausage
- 2 cups packed baby spinach or kale
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and freshly ground black pepper, to taste
- Optional toppings: chopped fresh parsley or cilantro, sliced green onions, hot sauce, fried or poached eggs
Instructions
- Heat 1 Tbsp oil in a large skillet over medium-high heat. Add diced potatoes; season with salt and pepper. Cook, stirring occasionally, until golden and crisp, about 12–15 minutes. Transfer to a plate.
- Add remaining 1 Tbsp oil to skillet. Sauté onion and bell pepper until softened, about 4 minutes.
- Stir in garlic, smoked paprika, and cumin; cook 1 minute until fragrant.
- Add sausage (or ham/plant-based protein) and return potatoes to skillet; stir well to combine. Cook 2–3 minutes to heat through.
- Stir in spinach (or kale); cook until wilted, 1–2 minutes.
- Taste and season with additional salt, pepper, or smoked paprika as desired.
- Serve hot, topped with fresh parsley or cilantro, green onions, and eggs or hot sauce if using.
Notes
- For extra crispiness, par-cook potatoes by boiling 5 minutes, draining, and then pan-frying.
- Make it vegetarian by using gluten-free plant-based sausage or omit meat entirely and add beans.
- Leftovers refrigerate up to 3 days; reheat in a skillet or oven to preserve crisp texture.
- Customize with other seasonal veggies like zucchini, mushrooms, or sweet potatoes.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 12 g
- Cholesterol: 35 mg