HASHSCRAMBLE AND WILTED GREENS
 
Ingredients
  • 4 -5 finglerling potatoes, washed
  • 2 -3 baby bella mushrooms, diced
  • 1 red bell pepper
  • 2 small cloves garlic, minced
  • 3 – 4 eggs
  • swiss chard, torn into bite sized pieces
  • salt, pepper, dulse
  • olive oil
Instructions
  1. Heat olive oil over medium heat in a cast iron or your favorite skillet. Run potatoes through grater in food processor. Add garlic to oil and allow to cook for 1 minute. Add potatoes, peppers, and mushrooms. Cook for about ten minutes, flip and cook other side. Both sides will be golden and cooked through. Reduce heat to low and add eggs, salt, pepper, and dulse. Mix eggs into potato and vegetables making a hash. Cook until eggs are just about done. Top with Swiss chard, allowing heat and moisture to just wilt the greens, serve warm.
Recipe by Gluten Free Meal Plan at https://www.glutenfreemealplan.org/hashscramble-and-wilted-greens/