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Chef Samantha

Crispy Potato and Chive Hash with Fried Egg

This gut-friendly potato hash is crisped in garlic-infused olive oil and topped with fried eggs and fresh chives. It’s a savory low FODMAP breakfast that satisfies without triggering symptoms.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 plates
Course: Breakfast, Brunch
Cuisine: American
Calories: 295
Ingredients Equipment Method Notes

Ingredients
  

  • 1 ½ cups canned potatoes, drained and cubed
  • 2 tbsp garlic-infused olive oil
  • 2 eggs
  • 1 tbsp chopped fresh chives
  • salt and pepper to taste
  • dash of smoked paprika (optional)

Equipment

  • skillet
  • spatula
  • knife
  • cutting board

Method
 

  1. Heat garlic-infused oil in a skillet over medium heat.
  2. Add potatoes and cook until golden and crispy, about 10–12 minutes.
  3. Push potatoes to one side and crack eggs directly into the pan. Fry to desired doneness.
  4. Sprinkle chives, season everything well, and serve hot.

Notes

Optional: Add a slice of low sodium grilled chicken for extra protein. This dish works great as a base for low FODMAP breakfast bowls — try adding sautéed spinach or a spoon of lactose-free cottage cheese.