Are you on the lookout for a breakfast that's both satisfying and wholesome? Look no further than this gluten and lactose-free breakfast hash bowl! With its combination of crispy potatoes, savoury black forest ham, juicy tomato, and melted lactose-free old white cheddar, every bite of this dish is a flavour explosion. And when topped with poached eggs and green onions, this dish becomes the ultimate breakfast comfort food that you'll want to enjoy again and again.

One of the great things about this breakfast hash bowl is how easy it is to customize. Don't like ham? Substitute it with bacon or sausage. Prefer a spicier dish? Add some diced jalapeños or a pinch of red pepper flakes. The possibilities are endless!

INGREDIENT NOTES

• Potatoes: For best results, use starchy potatoes like Russets or Yukon Golds. The potatoes should be diced into small cubes so they cook evenly and get crispy.
• Black forest ham: This type of ham is known for its smoky flavor, which pairs well with the other ingredients in this dish. You can also use regular cooked ham or even bacon if you prefer.
• Lactose-free old white cheddar: This cheese has a sharp flavour that adds depth to the dish. You can also substitute it for dairy-free or vegan mozzarella or cheddar. 
• Tomato: Use a ripe, juicy tomato for the best flavour. You can use any variety you like, but cherry or grape tomatoes work particularly well.
• White onion: This onion has a milder flavor than other types of onion, making it a good choice for breakfast dishes. You can also use yellow or red onion if you prefer.
• Poached eggs: Poached eggs add richness and creaminess to the dish. To poach eggs, bring a pot of water to a simmer, add a splash of vinegar, crack the eggs into the water, and cook for about 3 minutes until the whites are set but the yolks are still runny.
• Green onions: These add a fresh, bright flavour and a pop of colour to the dish. You can also use chopped chives if you prefer.

BREAKFAST HASH BOWL

Start your day off right with this mouthwatering gluten and lactose-free breakfast hash bowl. Packed with crispy potatoes, smoky ham, juicy tomato, and topped with poached eggs and melted lactose-free white old cheddar, this dish is the perfect combination of comfort and nutrition.

Prep time: 10 min   Cook time: 25 min   Total time: 35 min

Ingredients:

• 300 grams of peeled and chopped potatoes
• 4 slices of black forest ham, chopped
• Half a tomato, chopped
• 1/2 cup lactose-free old white cheddar, shredded, divided
• Half a white onion, chopped
• 2 eggs
• 2 tbsp white vinegar
• 2 stalks of green onion, chopped
• 1 tsp salt
• 2 tsp paprika
• 1 tbsp garlic powder
• 2 tablespoons of olive oil, divided

Instructions:

1. Heat 1 tbsp of olive oil in a large skillet over medium heat.
2. Add the chopped potatoes to a bowl and season with salt, paprika, garlic powder and drizzle with the other tablespoon of olive oil. Combine everything together.
3. Add the chopped potatoes and onions to the skillet and cook until they are golden brown and crispy, stirring occasionally. This should take about 15 minutes. Add 1/4 cup of lactose free white cheddar to the skillet and mix together with the cooked potatoes and onions. Save the rest to top after.
4. Add the chopped black forest ham and cook for an additional 5 minutes.
5. Boil a small pot of water for the eggs. When the water comes to a boil, pour the white vinegar into the water and use a spoon to stir to create a whirlpool. Pour the eggs, one at a time, in the centre of the whirlpool which will help the egg whites wrap around the yolk and create a more uniform shape. Allow the eggs to cook for 3-4 minutes or until the whites set and the yolk is soft. Use a slotted spoon to remove the eggs from the pot and set aside.
6. Start assembling your brunch bowl. Add your potatoes and onions first to create the base, then add the chopped tomato, crispy black forest ham, the rest of the lactose-free cheddar and the poached eggs.
7. Sprinkle with some chopped green onion and serve hot.