Gluten and Dairy Free Cheese, Bacon & Egg Hash

Serves 2



  1. Add the potatoes to a pan of salted boiling water for 10 minutes or until tender
  2. Drain the potatoes and set aside
  3. Add a drizzle of olive oil to a shallow pan over a medium heat
  4. Add the potatoes and cook for 5 minutes
  5. Stir in the bacon, onion, mushrooms, garlic and basil
  6. Saute for 5 minutes or until the potatoes are golden and crisp
  7. Season with salt and pepper
  8. Make 2 wells in the hash, crack in the eggs, sprinkle on the cheese and cook until the eggs are ready