Breakfast and I used to be besties. We would wake up together, watch a little Food Network while we baked up a batch of banana bread, then sit outside with a cup of coffee and let the warm sunshine penetrate our skin until we woke up enough to tackle the day.
Breakfast was my absolute favorite meal of the day. Pancakes, egg and cheese english muffins, breakfast burritos, leftover grilled baguette with tomatoes and basil, muffins, quiche…I could go on and on.
But then something happened. I discovered nutrition.
Which has been a very, very good thing for me but before I knew anything about gluten, eggs, dairy and sugar (the 4 primary food groups of breakfast) I loved the heck out of breakfast…and I can bet that might be the same for you.
How many of you have been told (maybe even by me) that you shouldn’t eat eggs? Wheat? Dairy? Sugar? I have and it sucks. Maybe I’m just having one of those mornings but sometimes I just want to throw caution to the wind and eat whatever the hell I want.
So yesterday morning that is exactly what I did. And you know what is funny – my breakfast was gluten free, dairy free and sugar-free. I did it without even thinking about it.
I realized that the idea of living without those things is SO much worse than actually going without them. Can you relate?
This dish was something that I used to whip up when Steve and I would visit the beach (before we decided to put our roots down here.) One of my favorite rituals was to wake up early, walk to my favorite coffee shop and then come home and make eggs with beach house hash while Steve slept in.
It’s easy, delicious and just so happens to be gluten free, dairy free and sugar-free so throw caution to the wind this weekend and whip up a batch of this, let the sun soak into your soul and always remember that food should be fun.
PS. You get bonus points for adding in sautéed greens. 😉
Beach House Hash
Serves 2, Cook time: 20 minutes
Download the Beach House Hash Recipe Here
2 cups fingerling potatoes, chopped into bite-sized pieces
1 shallot, thinly sliced
3 garlic cloves, chopped
2 sprigs of rosemary, chopped
2 tablespoons ghee (or butter)
2 slices of turkey bacon, chopped (optional)
Salt and pepper
In a skillet or sauté pan, heat the ghee over medium heat and add the potatoes. Cook for 10 minutes then add the shallots, garlic, bacon, and rosemary. Toss and season with salt and pepper. Cook for an additional 10 minutes or until the potatoes are browned and the bacon is crispy.
Divide the potatoes into two bowls and put the skillet back on the stove to cook the eggs. You can prepare the eggs however you prefer. I love mine poached or sunny side up because the yolk runs into the potatoes but do what you love…just have fun with it.