Low Carb Potato, Capsicum & Red Onion Breakfast Hash

Ingredients

3 Mitolo Low Carb potatoes, boiled and crushed (perfect use for leftover cooked potato)
3 tbsp olive oil
1/2 red onion, cut into thick slices
1 red capsicum, cut into large chunks
1/2 tsp paprika
Sea salt
Cracked black pepper
3 eggs, lightly whisked
Coriander leaves to garnish

Method

STEP 1

Heat a medium frypan over med/ high heat, add 2 tbsp olive oil and the potatoes and fry until golden and crispy. Remove the potatoes from the pan and set aside.

STEP 2

Return the frypan to the heat, add the remaining oil, onion and capsicum and cook until tender and slightly charred.

STEP 3

Add the potatoes and season with paprika, salt and pepper.

STEP 4

Pour over the eggs and cook over low heat until cooked.

STEP 5

Serve garnished with coriander.

Low Carb Potato, Capsicum & Red Onion Breakfast Hash

Ingredients

Method

STEP 1

STEP 2

STEP 3

STEP 4

STEP 5

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Low Carb Potato, Capsicum & Red Onion Breakfast Hash

Ingredients

Method

STEP 1

STEP 2

STEP 3

STEP 4

STEP 5

Share Recipe

Reviews

Food is for sharing

Family Favourites