Pot Roast Hash makes a great low FODMAP brunch or dinner and it’s an easy way to use up leftover pot roast. It’s a nice change from the usual pork breakfast and only takes a few minutes longer than scrambled eggs. You can also saute some vegetables to throw in with it, such as bell peppers, kale, or asparagus tips if you’re on either diet, or also canned button mushrooms (this is the only kind that’s FODMAP approved) or spinach if you’re not. You could top it with some of my low FODMAP Salsa, if you aren’t on the low histamine diet. Often, I round this dish out with a dish of fresh fruit.
*Note: This recipe requires some modification for low histamine dieters. Questionable items are noted.
Pot Roast Hash
- 1 teaspoon butter
- 6 ounces leftover pot roast, cut into 1-2” chunks
- 4 large eggs (yolks only for LH)
- 2 servings low FODMAP tater tots
- 2 ounces shredded low FODMAP cheese (omit for LH)
- Salt and pepper (omit pepper for LH)
- 1 tablespoon diced scallions (dark green part only)
Cook tater tots in oven according to package directions. Heat skillet over medium heat and coat with butter. Crack eggs into a medium bowl with a few dashes of salt and pepper and whisk until frothy. Pour beaten eggs in skillet and allow to cook until edges are firm, 3-4 minutes, before scraping up cooked portion with a spoon. Continue to cook and gently turn eggs until no longer runny.
Add chunks of pot roast and tater tots, along with more salt and pepper, stirring occasionally until heated through. Top with shredded cheese and cover 1-2 minutes to melt the cheese.
Dish onto plates, top with scallions and serve hot.
Prep time: 15 mins