The first day on Whole 30 called for the most basic recipe, one whose Whole 30 compliance had been met in the past without my realizing it. This was my first attempt at cooking with coconut oil, but it certainly won’t be my last.
1 tbsp coconut oil (or your choice of oil/fat for cooking)
1 small to medium russet potato, peeled and diced
1/2 small onion, diced
In a heavy, non-stick skillet heat the coconut oil and add the potato with a pinch of salt and black pepper. Fry the potatoes over medium heat until just starting to crisp (15-20 minutes depending on how small your potatoes are). Stir constantly while frying.
Remove the potatoes and drain. Add the onion and cook, stirring occasionally, until soft. If the potatoes absorbed too much of the oil, add enough just to ensure your onions don’t stick and burn. Don’t add too much, you’ll end up with oily hash.
Stir the potatoes back into the onion and combine. Heat until the potatoes are warm again.
Serve the hash with eggs prepared in your favorite style. I suggest trying them with a warm, runny yolk to mix into the hash. Few things in life are as delicious.
You can add in lots of ingredients into your hash including another protein (bacon, ham, sausage, turkey), and other veggies like bell peppers and tomatoes. The above recipe is a blank canvas for a simple dish or a to be added to for a unique breakfast.