I’m currently on the Autoimmune Protocol, a nutrient-rich elimination diet that removes foods that irritate the gut, cause gut imbalance and activate the immune system. You can read more about the protocol and why I’m doing this here.
It’s a good thing I was born a girl, otherwise I’d be a drag queen. (Dolly Parton)
I really have become the queen of the breakfast hash. Seriously…
To understand why breakfast hash has become such a big deal here at Casa TSL, you kind of have to get that all the usual culprits are off the breakfast menu on the AIP. No cereal – not even my favourite grain-free granola. No toast – not even the gluten-free kind. No eggs – at least until they’re successfully reintroduced. No tomatoes – they’re a nightshade. The good news? – bacon is still on the menu! And, so is avocado!
I think breakfast is the biggest mind shift required on the autoimmune protocol. I can’t really put my finger on exactly why that is? – Perhaps because we have been indoctrinated into believing that breakfast must consist of different foods to our other meals?
Well, if you want to eat breakfast while on the AIP, you definitely need to get over the need for cereal and toast, ‘toot sweet’. And, one of the logical solutions to this wee problem is hash.
Not only does hash meet all the AIP requirements, it also happens to taste GREAT and it’s the best way I know to use up all the leftovers in my fridge. And, you don’t even need a recipe.
What you do need for great hash is the right combination of
protein + starchy vegetables + greens.
While it is certainly possible to make an adequate hash with a combo’ of either protein + starchy vegetables or starchy vegetables + greens. To make your hash sing, you need all three.
And, if you want it to really sing,
a base of slowly sweated onion and bacon is a must!
I know I said this was a ‘no recipe’ hash BUT I’m going to give you a recipe, sort of. It’s more like a framework – something to loosely refer to as you experiment with your hash flavours.
And, if you’re not following the AIP, throw an egg on top of your hash – fried or poached. It will only make everything taste even better!
No Recipe Breakfast Hash
Base Recipe (all measurements extremely approximate and subject to fridge contents!)
1/2 – 1 Tablespoon ‘happy’ fat of choice (we think coconut oil is best)
1 onion, diced
3 rashers happy bacon, diced
1 cup leftover roasted/steamed/mashed starchy vegetables (think pumpkin, kumara/sweet potato, yams, parsnips, carrots, celeriac)
1 cup leftover roasted or grilled meat or fish (beef, pork, lamb, chicken, salmon – whatever tickles your fancy)
1 cup leftover roasted/steamed green vegetables (think broccoli, cauliflower, brussels sprouts, cabbage, zucchini)
1 cup shredded leafy greens (spinach, kale, silver-beet/chard)
1 Tablespoon chopped fresh herbs (Parsley, chives, coriander/cilantro)
1) Melt your fat in a large fry pan over a medium-high heat. Add onions and sweat for 5 – 10 minutes. Add the bacon and cook for another 5 minutes.
2) Turn up the heat a little and throw in your meat and starchy vegetables. When ready, add the vegetables (This is a bit of a judgment call – I like my hash crispy around the edges which takes a little longer. Some don’t). Check for seasoning.
3) After plating, add your chopped herbs
Great on it’s own or served with sliced avocado, sliced fruit and/or fermented vegetables.
E N J O Y !