Hodgepodge Hash (WHOLE 30 compliant)

Veggie Hash

The Whole30 diet is something that has given me great inspiration over the past few months. I have yet to complete a Whole30, but learning about the Whole30 lifestyle has helped me make some big changes in my food habits. It has helped me to THINK about what I’m eating, KNOW what is IN my food, and to LEARN what foods make me feel GOOD. I’ve learned that some of the things I once couldn’t live without actually don’t make me feel so great, and that I feel BETTER with out them – I’m looking at you breads, excessive amounts of cheese, and junk food. Tricky little jerks.

Another big change in my food choices is actually where I get my food from. Since January 2016 I have been obtaining my produce (and now eggs, too) from a non-profit, mission-based organization calledHungry Harvest*. Hungry Harvest sources produce that is on its way to the dumpster (for being too small, too big, oddly shaped, etc.) and delivers it to your house. I LOVE IT. But it is challenging, because you cannot completely control what produce you will be receiving. That makes meal planning difficult, but I have learned to get creative with my meals, and to use online recipes as inspiration for creating my own masterpieces instead of following them to a T.

*The link above is a referral, and if you click it and order, you and I will each receive $5 off of our next Hungry Harvest order! Don’t know what Hungry Harvest is? Check out my post: 5 Reasons I Love Hungry Harvest

That’s what makes my Hodgepodge Hash “recipe” so great – it’s versatile. I use what ever veggies I have on hand, throw them in a cast-iron skillet and BAM, I have a yummy, veggie packed breakfast. I usually make this on the weekends, because it’s best when its crispy crunchy. However I’ll also make a big batch in the evenings to pack up for on-the-go breakfasts during the week.

Each time I’ve made this it has been different, because the items in my pantry and fridge have been different. I hope when you make this it will be different too! I have included the ingredients to a few versions of this I have made, as well as the actual steps in creating it, below. But first, here’s a quick, non-specific, list of what you’ll need:

  1.  A cast-iron skillet or baking sheet
  2. Healthy fats such as olive oil, avocado oil, or ghee
  3. Potatoes: red, white, yellow, purple, sweet – any kind, really
  4. Something green: broccoli, brussels, spinach, kale, etc.
  5. Extra veggies: onion, carrots – what ever is in your fridge
  6. Protein: eggs, meat of choice, cheese (optional)

 

Veggie Hash

Ingredients: Version 1

  • 2 small potatoes (1 red skin, 1 yellow skin), cubed
  • 1 carrot, chopped into rounds or half rounds
  • 1 small head of broccoli
  • 5 large brussel sprouts, cubed
  • Avocado oil
  • Salt & peper

 

 

Ingredients: Version 2Potato and Carrot Hash (with cheese)

  • 1 russet potato, cubed
  • 1 carrot, chopped into rounds or half rounds
  • 1/2 white or yellow onion, cubed
  • 1 jalapeño
  • Sprinkle of shredded cheese (optional)
  • Avocado oil
  • Salt & pepper

 

 

Ingredients: Version 3Veggie Hash cropped

  • 2 small yellow potatoes, cubed
  • 1 small head broccoli, chopped
  • Halved brussel sprouts
  • 1/2 onion, diced
  • Coconut oil
  • Salt & pepper

 

 

Instructions:

Regardless of what vegetables you throw into your veggie hash, the directions remain basically the same. You can use a cast-iron skillet or an oven-safe tray pan.

  • Preheat oven to 400 degrees
  • If you’re using a cast-iron: place skillet on the stove over medium heat while the oven preheats.
    • Add oil to the skillet, and add in the larger veggies – like the potatoes, carrots and brussel sprouts – these items take longer to cook. Let them cook in the skillet as the oven warms up. Don’t forget to season with salt and pepper!
    • Once the oven is ready, add in the rest of your ingredients – onion, broccoli, bell peppers, tomatoes, etc. Give everything a quick stir to distribute the oil over the newly added veggies and then toss the skillet into the oven on one of the higher racks.
  • If you’re using a pan:
    • Spread out the larger veggies on the pan, coat in oil, add salt and pepper. Place in oven on one of the higher racks.
    • Bake for about 10 min, then remove from the oven to add the rest of the veggies. Mix together and place back into the oven.
  • Bake until the edges of the veggies are crisp and browned, it usually takes around 25 – 30 minutes.
    • ADDING EGGS: I love serving this hash with eggs. Cook them to your preference – scrambled, fried, etc. OR… do it the best way and cook them on top of the hash. Just before your hash is finished in the oven, pull out the skillet or pan, and crack an egg or two on top. Throw it back in the oven, turn the broiler on (500 degrees) and cook for an additional 5 min. You will have yummy, ooey-gooey eggs.
    • TIP: When baking your veggies, be careful not to over crowd the pan. Veggies that are piled on top of each other will not get crispy.

 

**I am a Hungry Harvest and Amazon affiliate. This post contains affiliate links, meaning that if you purchase something from one of the links above, I will receive a small percentage, at no additional cost to you. I will only ever recommend products that I use myself and totally approve of. Thank you! ❤

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Categories: Breakfast, Recipes

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