Simple Paleo Breakfast Hash [Gluten free, Grain free, Dairy free, REBOOT, Whole30] 

Wanting to add some va-va-voom to your eggs? Try this quick and easy recipe for a super simple hash – be it for breakfast or any time of the day.

Half a green pepper, a few red ‘flower peppers’, some bits and bobs lying around – what better way to make use of it all than a quick breakfast hash. I love egg chutney (Indian style spicy tomato egg dish) but wanted something a bit different so I decided to make a special hash – just for Valentine’s Day 😉 


This is a great way to use up all the little bits of veggies and whatever leftovers you may have, throw it all into a pan and boom! Another meal. Now, you don’t have to use exactly what I’ve used, it really is just an example of how I threw it together. Use whatever you’ve got and enjoy! 

Recipe for Paleo Breakfast Hash

Yield: 2 servings 

Prep time: 5 minutes 

Cooking time: 10 minutes (if using potato) 

What you need 

1 medium potato, chopped into small chunks 

1/2 onion, chopped finely 

1/2 green bell pepper, chopped 

3-4 red flower peppers, halved 

1 tomato, chopped 

4 eggs 

Seasoning (salt, pepper, herbs) 

*Add chilli for heat! 

What you need to do 

1. Heat oil in a pan and add the onion and potato. Add a dash of water and cover to allow the potato to soften. 

2. Once the potato has softened, uncover and add the rest of the veggies. Season and allow to cook for a few minutes. 

3. Crack eggs into the pan, season, and cook eggs to desired yolk-consistency. Done!

4. Turn off the heat, garnish with fresh herbs, and enjoy! 


I served mine with some guacamole and a sprinkle of pink pepper. YUUUUM! 

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Please note: if you’d like to use and share my recipes or content, go ahead! Please just link back to the original post when you do so though. Photographs cannot be used without my permission. Thanks! 

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