Breakfast Hash

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Some mornings call for something hearty and satisfying for breakfast — this hash is just that dish. This lineup lends itself well to a variety of vegetables, and the addition of bacon and eggs rounds out the recipe to create a tried-and-true crowd-pleaser to start the day. 

This recipe yields 4 servings

INGREDIENTS

  • 5 strips bacon, finely chopped
  • 3 leeks (green part of leaf sheaths), diced
  • 1 red or orange bell pepper, diced
  • 1 tablespoon high heat olive oil or bacon grease for sautéing
  • 1 potato, diced
  • 4 eggs
  • 5 strips bacon, finely chopped
  • 3 leeks (green part of leaf sheaths), diced
  • 1 red or orange bell pepper, diced
  • 1 tablespoon high heat olive oil or bacon grease for sautéing
  • 1 potato, diced
  • 4 eggs

Directions

  1. Cook bacon at 400 degrees Fahrenheit / 200 degrees Celsius for 15 minutes. Let cool, then chop into bits.

  2. Sauté leeks and red peppers with olive oil on high heat.

  3. When the leeks begin to soften, add potato to the pan and cook until done.

  4. Sprinkle bacon bits on top of mixture.

  5. Serve with a poached or sunny-side-up egg on top. 

Tips

**You can use any vegetables you may have on hand; experiment to find your family’s favorite.
**Please note that potatoes are not SIBO-compliant. If you’re following this protocol, you can still  make this recipe without them.

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Leek Gazpacho

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Gazpacho - the perfect summer dish. It’s light, refreshing and packed with fresh seasonal produce. I make a big batch to eat throughout the week. The sautéed leeks give this a caramelized creaminess and the cucumbers turn this traditionally red soup into a light green color. It’s a surprisingly substantial meal.

This recipe yields 24 ounces

INGREDIENTS


  • For Gazpacho:
  • 6 large leeks
  • ¼ cup olive oil
  • 3 large cucumbers, peeled and deseeded
  • ⅓ cup almond crème fraîche (combine Kite Hill Cream Cheese Alternative with a squeeze of fresh lemon)
  • ¾ - 1 cup almond flour focaccia (or other grain-free bread)
  • 2-3 cups filtered water
  • Handful of Marcona almonds
  • 3 tablespoons sherry vinegar
  • 2 teaspoons honey
  • A pinch of white pepper to taste
  • 3 teaspoons salt, add more to taste

  • For Dill Oil Topping:
  • ¼ cup fresh dill
  • 2-3 tablespoons olive oil

  • For Gazpacho:
  • 6 large leeks
  • 60 ml olive oil
  • 3 large cucumbers, peeled and deseeded
  • 80 ml almond crème fraîche (combine Kite Hill Cream Cheese Alternative with a squeeze of fresh lemon)
  • 175 - 240 ml almond flour focaccia (or other grain-free bread)
  • 500-700 ml filtered water
  • Handful of Marcona almonds
  • 3 tablespoons sherry vinegar
  • 2 teaspoons honey
  • A pinch of white pepper to taste
  • 3 teaspoons salt, add more to taste

  • For Dill Oil Topping:
  • 32 g fresh dill
  • 2-3 tablespoons olive oil

Directions

  1. Sauté leeks in olive oil for 10-15 minutes, stirring often and keeping the leeks from turning brown. Add a touch of water if they seem to be cooking too quickly. Remove leeks from heat and allow to cool.

  2. Add all of the other ingredients to a blender (preferably a Vitamix) and add the leeks when they have cooled. Blend on high for 3-4 minutes, adding more water if needed. Taste and add additional salt and another splash of sherry vinegar if desired.

  3. In timed increments, pour the mixture through a fine-mesh sieve. Press the liquid through thoroughly. There should be a thick, mealy paste remaining. Discard, clearing the sieve, and continue slowly with the rest of the liquid. 

  4. Refrigerate until chilled (roughly 2 hours) or serve soup at room temp as desired.  

  5. If topping with accompanying dill oil: Finely chop dill and mix with olive oil. Let stand at room temp until serving gazpacho so the mixture infuses. 

  6. When serving, spoon just about a teaspoon of the dill oil on top. 

Tips

** English or Armenian cucumbers are great, but any will do.

Recipe by Chef Blaire Flory

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