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.
Equipment
- skillet
- spatula
- knife
- cutting board
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)
Instructions
- Heat garlic-infused oil in a skillet over medium heat.
- Add potatoes and cook until golden and crispy, about 10–12 minutes.
- Push potatoes to one side and crack eggs directly into the pan. Fry to desired doneness.
- 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.