This tasty, hearty breakfast is a meal I came up with for our adventure doing the Whole 30 Program. You can read more about my meal plan for Week 1 here. This recipe makes 4 servings and I typically serve it right after I make it on Day 1 and pack it in tupperware so that we can take it to work with us on Day 2, it still tastes great heated up the next day.
1 lb. organic, grass-fed ground pork
1/2 red onion, diced
2 cloves garlic, minced
1 large potato, cubed
1 tbsp. ghee or clarified butter
1/2 tbsp. fresh sage, chopped
1/2 tbsp. oregano
1/2 tbsp. chili powder
salt & pepper to taste
2 eggs (optional)
In a large skillet, melt the butter over medium heat and add the onions. Sauté for about 10 minutes until soft and slightly browned.
In a separate sauce pan, bring water to a boil and then boil the cubed potatoes for about 7 minutes. Strain and set aside when cooked.
After 10 minutes, add the pork and all of the dried seasonings (everything except sage and garlic) to the skillet with the onions. Break up the meat as you cook it. After the meat is mostly cooked (about 5 minutes) add the garlic and sage and cook for about 3 minutes more.
Create space in the middle of the skillet by pushing the meat and onions to the sides and add the potatoes in the center of the skillet. Try to get them in a single layer as much as possible, and put everything from the sides of the pan on top of the potatoes and don’t stir at all for a few minutes. This gives the potatoes a chance to get a little bit of a crisp on them.
Mix all ingredients in the skillet together, cook a few more minutes and then serve. If you don’t eat eggs, you’re done! Enjoy!
Serve with 2 scrambled eggs on top of the hash.
Or, for what my husband says is the tastiest version of this dish:
Take the portions of the hash that you plan to save for following days and put into separate containers. Pour 2 raw scrambled eggs into the hash and stir and cook until the eggs are cooked through. Serve immediately.