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A square image of low FODMAP bacon, chard and potato hash.

Low FODMAP Bacon, Chard and Potato Hash


  • Author: Em Schwartz, MS, RDN
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x

Description

Ready in less than 30 minutes, this 6-ingredient Low FODMAP Bacon, Chard and Potato Hash recipe is an easy veggie-packed meal idea for breakfast or supper. It is also gluten-free, dairy-free, and has no added sugar.


Scale

Ingredients

  • 34 medium Yukon Gold potatoes (about 400 grams), scrubbed well and diced into ½-inch cubes
  • 4 slices uncooked lower-sodium bacon
  • 2 tsp. garlic-infused olive oil, divided
  • 4 cups loosely packed shredded Swiss chard leaves (about 145 grams or 1 bunch with stems removed)
  • ¼ tsp red pepper flakes, optional
  • 4 large eggs (or more)
  • Salt and pepper, to taste

Instructions

  1. Place the potato pieces on a microwave-safe plate and cover with a damp paper towel. This will help prevent the potatoes from drying out while microwaving. Microwave for 2 minutes. Stir the potatoes. Re-cover and microwave for another 2 minutes or until the largest potatoes pieces are just starting to soften. Set aside.
  2. Heat a large nonstick skillet over medium-high heat. Once hot, add the bacon and cook until just browned and crispy (for me this is about 8 minutes). Leaving the bacon grease in the pan, carefully remove the bacon strips and place them on a clean cutting board to cool slightly before dicing. (I like to do this while my potatoes are browning in the next step)
  3. To the warm bacon grease in the pan, add a 1 tsp. garlic-infused olive oil and the potatoes. Continue to cook over medium-high heat, stirring every minute or so, until the potatoes start to turn golden brown and the largest pieces are cooked throughout (about 4 minutes for me). 
  4. To the cooked potatoes, add the remaining 1 tsp garlic-infused olive oil and shredded Swiss chard. I promise the greens will shrink down. 🙂 Stir and cook until the leaves have shrunk down to less than half their original size. Stir in optional red pepper flakes and cooked diced bacon. Remove the hash from heat, cover to keep warm, and set aside.
  5. In a separate skillet, cook the eggs to your preference. I prefer to do this one egg at a time in a small frying pan coated with nonstick cooking spray. It’s a bit more involved, but then everyone gets the type of egg they want. I will heat the pan over medium to medium-high heat. Add the egg. Cover the pan. Cook 1-2 minutes or until the bottom egg white is set. Flip. Cover and continue to cook until the yolk is done to your preference. Season with salt and pepper. 
  6. Divide the hash and serve each portion topped with a cooked egg.  Garnish with optional green onion tops (green parts only) and serve.
  • Category: Main Dish
  • Method: Stove
  • Cuisine: American

Keywords: breakfast, skillet meal, dairy-free, brunch