Low FODMAP Eggs, Spinach and Potato Hash

Instructions

1. 1

   Prepare Potatoes

   Place the diced potatoes on a microwave-safe plate and cover with a damp paper towel. Microwave for 2 minutes. Stir the potatoes, then re-cover and microwave for another 2 minutes or until the largest pieces are starting to soften.

2. 2

   Cook Potatoes

   Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon of garlic-infused olive oil to the skillet. Once hot, add the microwaved potatoes. Stir occasionally, cooking for about 4 minutes, until the potatoes start to turn golden brown and are fully cooked through.

3. 3

   Add Spinach

   Add the remaining 1 teaspoon of garlic-infused olive oil and the fresh spinach leaves to the skillet. Stir well and cook until the spinach has wilted down to about half its original size (this should take 2-3 minutes). Season with salt and pepper to taste. If desired, stir in the optional red pepper flakes for a bit of spice.

4. 4

   Cook Eggs

   In a separate skillet, cook the eggs to your preference. For fried eggs, heat a small frying pan over medium heat, coat with nonstick cooking spray, and crack an egg into the pan. Cover the pan and cook for 1-2 minutes until the white is set. Flip the egg and cook for another 1-2 minutes, or until the yolk is cooked to your liking. Season with salt and pepper.

5. 5

   Assemble

   Divide the spinach and potato hash into 4 servings. Top each serving with a cooked egg. Garnish with optional green onion tops (green parts only) and serve warm.