Name: Gluten-Free Breakfast Hash
Prep time: PT-490474H9M46S
Cook time: PT-490474H9M46S
Total time: PT-490474H9M46S
Cuisine: American
Ingredients: 1 lb (450 g) Yukon Gold or red potatoes, diced into ½-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; ½ 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

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

Units Scale

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

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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