Gluten-Free Full English Breakfast Hash

Instructions

1. 1Prepare your ingredients: dice the 1 red onion into 1.27 cm cubes, mince the 2 cloves garlic, and cut the 2 tomatoes into 1.27 cm cubes. Slice the 250 g mushrooms into 0.635 cm thick slices. Finely chop the 2 tbsp fresh parsley.
2. 2Cook the 400 g gluten-free sausages in a large, non-stick skillet over medium-high heat (about 204.4°C / 200°C) for 12-15 minutes, turning occasionally, until browned all over and cooked through. The internal temperature should reach 71°C. Once cooked, remove the sausages from the skillet and slice them into 2.54 cm bite-sized pieces.
3. 3In the same large skillet, cook the 200 g streaky bacon over medium heat (about 176.7°C / 175°C) for 8-10 minutes, or until crispy. Remove the bacon from the skillet and place it on a plate lined with paper towels to drain. Once cooled slightly, crumble the bacon into small pieces.
4. 4Add 1 tbsp of the 2 tbsp olive oil to the large skillet. Add the diced 1 red onion and minced 2 cloves garlic to the skillet and cook over medium heat (about 176.7°C / 175°C) for 5-7 minutes, stirring occasionally, until the onion is softened and translucent. Add the sliced 250 g mushrooms and cubed 2 tomatoes to the skillet and cook for another 5-7 minutes, stirring occasionally, until the mushrooms are tender and the tomatoes have softened.
5. 5Add the sliced 400 g gluten-free sausages, crumbled 200 g streaky bacon, and 400 g white beans to the large skillet with the vegetables. Stir everything together and cook for 5 minutes over medium heat (about 176.7°C / 175°C), allowing the flavors to meld. Season the hash with salt and black pepper to your taste.
6. 6While the hash is warming, heat the remaining 1 tbsp of 2 tbsp olive oil in a separate non-stick skillet over medium-high heat (about 204.4°C / 200°C). Carefully crack the 4 large eggs into the skillet, ensuring they have space between them. Fry the eggs for 3-5 minutes, or until the whites are set and the yolks are cooked to your preference. You can cover the pan for the last minute to help cook the tops of the yolks if desired.
7. 7Divide the hash mixture among four plates. Top each serving of hash with one of the fried eggs. Sprinkle the chopped 2 tbsp fresh parsley over the top of each egg and hash serving.

Related Guides