Gluten and Dairy Free Cheese, Bacon & Egg Hash

Serves 2


  • 300g potatoes, peeled and diced into small cubes
  • 2 slices smoked bacon, cut into small strips
  • 1 small onion, diced
  • 1 garlic clove, minced
  • 2 eggs
  • 4 tablespoons sliced mushrooms
  • 1 teaspoon basil
  • 1 tablespoon dairy free cheese, grated


  1. Add the potatoes to a pan of salted boiling water for 10 minutes or until tender
  2. Drain the potatoes and set aside
  3. Add a drizzle of olive oil to a shallow pan over a medium heat
  4. Add the potatoes and cook for 5 minutes
  5. Stir in the bacon, onion, mushrooms, garlic and basil
  6. Saute for 5 minutes or until the potatoes are golden and crisp
  7. Season with salt and pepper
  8. Make 2 wells in the hash, crack in the eggs, sprinkle on the cheese and cook until the eggs are ready

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