I don’t know about you…but this summer has been way too much fun! This weekend, I attended the Reggae and Roses event at Fuller Gardens in North Hampton, New Hampshire. The gardens were spectacular & the music was fun! (Reggae makes me happy) 🙂 A glass of rosé, a gorgeous crudité platter, and a venue that overlooked the ocean made for a lovely evening. I won the tickets from Seacoast Lately, a super fun blog/newsletter that shares upcoming events for those traveling to the Maine and New Hampshire coast! I enjoyed the event with my niece, Gretchen–a great opportunity to catch up with one another. Check out this pink hydrangea at the Fuller Gardens…absolutely beautiful!
We have had many guests this summer visiting our little Maine cottage and one of my favorite breakfast dishes for a crowd is this one pan hashbrown and egg dish. Like many of my recipes, you can really make this your own by adding different veggies, seasonings, herbs and breakfast meats.I often add uncured chicken bacon (al fresco brand) or breakfast sausages (without FODMAP ingredients), tomatoes, bell pepper, sometimes a little shredded cheddar, avocado and cilantro. For this recipe, I also added a little taco seasoning, without onion and garlic, of course! Just keep avocado to 1/8 of the avocado per serving for the low FODMAP elimination diet.
Hope you enjoy this recipe as much as we do!