Breakfast Hash Recipe

This whole cooking from scratch thing gets to be really old, really fast when you have to cook three meals a day for seven days a week in order to maintain your health (especially if you have an autoimmune disease).  I also have restrictions to my diet. No gluten. No dairy. No eggs. No grains. I will never be able to have gluten again and I should probably never eat dairy again as well. Dairy can be cross reactive with gluten meaning your body can’t tell the difference between the protein in dairy and gluten proteins. When you have thyroid problems, that can be a big deal. 

In an effort to ensure I eat enough and stay full until lunch, I make hash a lot. It is super easy when you have leftover veggies. It is easy even if you don’t. Hash can be made from anything. Any vegetables and any starch and any meats you have in the fridge. 

Today mine was made of purple sweet potatoes, fennel, onion, broccoli and parsley with a little bit of ham leftover from a dinner a few nights ago. I made a skillet full so I could have it for a snack later if there was any left over. Truthfully, I could have eaten the whole thing and probably should have but I had a meeting to go to so I didn’t have time. 

Fennel, Ham, Parsley, Broccoli, Onion, Purple Sweet Potato

Fennel, Ham, Parsley, Broccoli, Onion, Purple Sweet Potato

 

So here is the recipe for this specific hash. If you have not signed up for my newsletter yet you can get a good hash recipe in my 4 week gut healing program for free when you sign up. 

 

1 small onion, chopped

1 small stalk broccoli, chopped

1/2 a med bulb of fennel, chopped

1-1 1/2 purple sweet potato, cut in to half moons (also called Japanese purple sweet potato)

small handful of parsley, chopped

1 T lard, coconut oil or butter

 

 

Heat a large cast iron skillet over medium heat. Add fat of choice. Let melt in pan and then add sweet potato and fennel.

After the fat is hot in the skillet add the potatoes and fennel. 

After the fat is hot in the skillet add the potatoes and fennel. 

Season with salt and pepper if desired. Stir and cover. Reduce heat to med low. Let cook covered for about 10 minutes. This will soften the potatoes and fennel quicker. 

Cover the potatoes so they can soften quicker or cook through quicker. 

Cover the potatoes so they can soften quicker or cook through quicker. 


Remove lid and add broccoli and onions and increase heat to medium. Stir frequently and add more fat if you need to. 

 Once the onions and broccoli are almost done add the leftover ham and parsley and stir until heated through. 

I added the parsley after I took this photo. 

I added the parsley after I took this photo. 

Like I said earlier this is enough for one hungry person. 

When making hash you can think outside the box and use anything you have. I try to make extra veggies for dinner so I have lots left over to use in my hash. It helps to have them already cooked because it speeds up the process. You can use cauliflower, brussels sprouts, asparagus- anything. 

If you like eggs you can add an egg at the end so it just cooks in the hash and makes almost like a sauce for the whole thing. 

What do you like to eat for breakfast?

In Health, 

Stephanie