Prep: 10 mins

Cook: 20 mins

Yields: 4 servings

A cafe style breakfast that combines the classics: eggs, bacon and hash browns in a SIBO friendly recipe. White potato can often be tolerated well by SIBO patients.  If you are uncertain, you could try sweet potato, cauliflower, parsnip or even carrot to make your hash browns.

Crispy Eggs, Bacon And Hash Browns Recipe 786x1048
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Metric

Ingredients

Hash Browns

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    2 cups shredded peeled potato

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    1 egg (ideally free-range)

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    1/2 tsp salt

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    1/4 tsp freshly cracked black pepper

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    1/4 cup duck fat

Eggs and Bacon

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    8 eggs

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    8 rashers bacon (sugar and nitrate free)

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    Salt and pepper for seasoning

Method

Hash Browns

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    Pre-heat the oven to 250F.

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    Place the shredded potato in a clean tea towel.  Ring until all of the moisture has come out of the potato.

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    Place the potato in a clean bowl.  Add the egg, salt and pepper and stir to combine.

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    Heat the duck fat in a large skillet until it reaches 375F.  

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    You can make 4 large hash browns or 8 smaller hash browns.  Be careful not to crowd the pan.  Cook for 5 minutes or until golden brown on one side, then flip and cook for another 5 minutes or until both sides are golden and the potato is cooked. 

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    Add more duck fat if the pan gets too dry.

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    Once cooked, remove from the pan and drain on absorbent paper. Place on a heatproof plate in the oven to keep warm.

Crispy Eggs and Bacon

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    In the same pan that you cooked the hash browns, you want to cook your eggs and bacon.  By cooking the bacon first, you will flavour the oil so the eggs are extra delicious.

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    Cook the bacon in your skillet until done to the crispiness you like.  Cover a heatproof plate with absorbent paper. Remove the bacon from the pan and put on the plate, then add to the oven to keep warm.

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    Next, cook your eggs.  Depending on the size of your skillet, you may need to do these in a couple of batches.  Ensure your oil is nice and hot, then crack your eggs into the skillet.  You want the whites to get quite crispy while keeping the yolk runny.  If you prefer a harder yolk, you could flip them over to ensure the yolk is cooked through.  

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    Remove the eggs from the pan, ensuring you drain off any excess oil.

To Serve

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    Divide the hash browns between four plates.  Top with the crispy eggs and bacon.  Season with salt and pepper and serve immediately.

Note

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    You can use any fat or oil that you can tolerate if you don't want to use duck fat (although duck fat does make the hash browns taste delicious). Suitable fats include lard, coconut oil and ghee.

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    You can find sugar and nitrate free bacon from organic or artisan butchers, or look for a Paleo or Whole30 bacon as these are often suitable.

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2 thoughts on “Crispy eggs, bacon and hash browns”

  1. Hi,

    I thought that potatoes, sweet potatoes, cauliflower were out of the question. On the app for SIBO by Dr. Siebecker, it is a big red no. Let me know your thoughts. Thanks!

    1. Hi Sunita
      I follow the Bi Phasic Diet. White potatoes are included on that protocol. As with all foods, each person needs to test their own tolerance levels to each food. Some people can happily eat sweet potatoes and cauliflower, while others can’t.
      Each diet protocol should be used as a guide and then modified to suit your personal tolerance levels.
      Kind regards
      Rebecca

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