Our Whole Food Detox is underway and we’ve been asked for some breakfast ideas as wheat and gluten needs to be avoided over the next 4 weeks. Our solution, and one of Jon’s faves, our Egg Topped Homemade Hash Browns! This will take you less than 15 mins to make and you can even make extra hash browns for later in the week (it’s all about planning after all). This well balanced dish can be a breakfast, lunch or snack option any day of the week.
Egg Topped Homemade Hashbrowns (makes 1 serving):
100g of potato, diced
1/2 tsp of Montreal steak spice (make sure you get one without sugar or vegetable oils). You can mix spices too, just use a small sprinkle each of rock salt, pepper, paprika, garlic powder, onion powder, crushed chili flakes, thyme, rosemary or another combination you prefer. You could go as simple at salt, pepper and rosemary too!
2 free range eggs
1 cup of raw spinach
1 tsp coconut oil
1) Put the diced potatoes into a saucepan with just enough water to cover 1/2 inch from the bottom. Bring to a boil covered, then reduce heat to low-medium and cook until soft enough (about 5 mins). Drain then sprinkle with spice mix, add in the spinach to wilt and then set aside.
2) Melt the coconut oil in a small saute pan over medium heat and fry the eggs until desired done-ness. Put the potato/spinach mixture on a plate, top with eggs and enjoy!
Macronutrient Breakdown (per serving):