A Nice Herbed Hash Base

Yes, another hash. Don’t @ me; I’ve got a deep and abiding love for hash.

This version takes a “safer” route than I usually take to cook the potatoes to unburnt perfection. I also upped the fat content because I was working with a cast iron skillet, and I have not yet gotten the full hang of using it without stickage.

gluten-free, paleo, vegetarian, vegan, Whole30 (sub the oil for W30 or strict paleo)

A Nice Herbed Hash Base

1 lb. small potatoes (I used a mix of purple, white and red)

1/2 lb. green beans

Sun dried tomato oil (or roasted red pepper oil – or, regular oil with a bit of either mixed in would also be great)

Citrus salt (I made mine and used this recipe as a starting point. Unfortunately, I didn’t post the recipe here. Mine has cracked peppercorns, rosemary and oregano mixed in and I believe the citrus mix is lemon + orange)

2 -3 cloves garlic

4 Tbsp. mixed fresh rosemary and dill – more if you want it even herbier

Some nice finishing salt (I used Maldon flake salt)

Maybe a splash of red wine vinegar at the end to punch up the flavors and cut through the richness (I added a dash upon reheating leftovers and it was fantastic)

Chop your potatoes into 1/2 inch cubes. Parboil in a large pot of salted water about 5 minutes or until tender but not falling apart. Drain.

While the potatoes are working, tip and chop the green beans into bite sized pieces.

Heat enough oil to cover the bottom of a large pan over medium-high until shimmering.

Add the potatoes, sprinkle with your citrus seasoning, and sauté 2-3 minutes or until just beginning to get some color.

Add the green beans & some pepper and sauté an additional 3 – 5 minutes or until nicely browned.

While the hash is working, mince the garlic and chop the herbs.

Add the garlic & herbs to the pan and stir to combine. Let cook a few minutes to meld. Taste and add more seasoning if necessary.

Finish with a sprinkle of good salt and/or a splash of vinegar.

I served with some vegan cashew curry sausages for dinner the first night and with a sausage, a little leftover seared red pepper + a fried egg the second. Both ways were yum.

Serves 2 for dinner & 1 for lunch if your portions are small (at least small to me; if you’ve been following this blog for any length of time, you know I love a healthy portion)

Okra Mango Hash

I know. Hang with me for a second. While this may sound like stoner or pregnant woman food, it strangely works.

Unbeknownst to me until relatively recently, the American South doesn’t actually corner the market in okra – okra curries are actually popular throughout India, and they’re delicious. Mango curries are also a thing that are delicious.

I had intended on including a couple spoons red pepper pesto to make a vaguely curries sauce, buuuuuuuut mine had molded. Oops. As did the miso butter I made months ago. So, no sauce but egg yolk and the taste I was thinking of turned out much more subtle than the original Chopped style concept (what can I say, I’ve been too lazy to go grocery shopping).

Gluten-free, paleo, vegetarian

Okra Mango Hash

1/2 – 1 c. okra, cut into 1/4 inch thick rounds

1 small mango – I used the yellow kind

2 ounces leftover chicken – I used curried breasts I’d bulk cooked earlier in the week

2 tsp. fat of choice

2 eggs

1 tsp. butter or other egg cooking fat

Salt, pepper & your favorite curry powder

In a large pan over medium-high heat, bring the 2 tsp. fat to temperature. Add the okra, hit with the spices, and cook, stirring frequently, until the okra is browned a bit.

While that is working, shred your chicken and peel and chop the mango.

When the okra is done, add the chicken and mango and cook, stirring frequently, until the mango gets a kiss of brown.

While that is working, cook your eggs to their desired doneness after sprinkling with the spices.

To serve, top the hash with the eggs.

Serves 1 because DH is 1000% not into anything about this dinner

Weeknight Hash with Chive Pesto

This pesto is bright, zingy and addictive. It’s great with rice and rotisserie chicken, with zoodles and shrimp, and of course with my absolute favorite – a nice weeknight hash.

Weeknight hash: because breakfast is *always* the right answer.

Gluten-free, paleo

Weeknight Hash with Chive Pesto

For the pesto:

1 bunch chives
2 cloves garlic
Juice 1 lemon
Couple glugs good olive oil
A little water if needed
Salt & pepper

For the hash:

Sweet potatoes
Fat of choice
Salt & pepper

Protein toppers:

Leftover chicken

First, wash and chop your potatoes. Cut the onion into chunks. Toss with fat of choice, salt & pepper and bake at 180/200C until cooked to your desired doneness. Alternately, cook in a large pan on the stovetop.

While the potatoes are working, make the pesto by combining all ingredients but water in a blender. Drizzle in a little water if needed to move better. Taste and adjust seasoning as needed – you’re looking for tart and bright.

Grab your proteins and you’re ready to roll. To serve, spoon up some potatoes, top with your protein, and a couple Tablespoons pesto.

Pesto serves 4 or so – the hash depends on how much you make

Keto Holiday Leftovers Hash

One of my favorite things about a nice big holiday meal is the leftovers. I love taking little bits of this and that and creating either a buffet plate, a hugely messy sandwich, or a one-skillet meal from what’s there.

This year, since we’ve been experimenting with keto – I thought I’d whip up a low carb version of one of my very favorite dishes — hash. Seriously, I could eat hash every day (and have – that was my #1 bachelorette food).

gluten-free, paleo, keto

Keto Holiday Leftovers Hash

Leftover holiday meat (I used 2 ounces turkey in mine, and 3 ounces turkey in my DH’s)
1 cup steamed cauliflower bits (make these about half-inch size)
1/2 cup leftover broiled green beans
2 Tbsp. unsalted butter
1 – 2 slices leftover bacon per person
1 – 2 eggs per person
2 Tbsp. fat of choice (I used bacon drippings)
Palm full chopped fresh rosemary + sage
Salt & pepper
Crushed red pepper flakes

First, get your cauliflower going. You want to crumble about half a head cauliflower into roughly half-inch sized pieces. These are going to serve as your “potatoes” so you want a little heft to them (but not so much it’s like chawing down on a hunk of naked cauliflower).

Place in a pot, put an inch or so water in, turn the burner to high, and add a few liberal pinches salt. Boil, covered, 5 – 8 minutes or until soft. Drain.

Heat the fat of choice in your largest pan. Add the cauliflower. Chop the green beans roughly and add. Hit with a big pinch salt and a few grinds pepper.

While the veggies are cooking, start your eggs in a small pan on low heat. Add the butter, wait until it melts, then gently cook your eggs until your desired yolks have been met (I like over medium). Remove to a plate when done (save the butter!).

When the eggs are done, add your meat (turkey) to the pan and sautee until warmed and maybe even crispy.

Mince the herbs and add to the veggie skillet. Taste and adjust seasoning if necessary.

Add half the veggies + your portion of meat + your eggs to a bowl and top with red pepper flakes. Repeat for the other bowl.

Serves 2

Sweet Potato & Zucchini Hash with Pork (paleo, Whole30)

I had a craving. Well, two cravings. I wanted my old best friend comfort food – eggs and hashed browns – and a new friend – Thai laarb (a spicy, deeply flavored crispy pork dish). This version of the standby hash is kicked-up in the nutrition department, features bunches of crumbly crispy pork, and uses up everyone’s favorite summer menace staple, zucchini.


Sweet Potato & Zucchini Hash with Pork (paleo, Whole30)

1 pound ground pork
2 tsp. coconut oil
2 tsp. sea salt + more to taste
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 Tbsp. granulated garlic
1 Tbsp. onion powder
2 tsp. ground chipotle
1 large sweet potato
1 medium zucchini
1 small onion
2 eggs per person
fat of choice for the eggs
Whole30 approved sriracha
Black pepper

Heat the coconut oil over medium high and add the pork. Break up with a spoon into the smallest pieces possible and add the spices and salt, stirring after each addition. Sautee until deeply browned and crispy and remove to a bowl (reserving the fat).

While the pork is cooking, grate the sweet potatoes, zucchini and onion. Add to the pan with the reserved pork fat when the pork is resting comfortably. Cook, stirring occasionally, until everything is soft and the sweet potato is beginning to brown in spots. Salt and pepper to taste.

In a separate pan, fry the eggs in a fat of your choice until your desired doneness is reached. Salt and pepper to taste.

Serve topped with sriracha (I used 2 tsp. per serving)

Serves 2 for dinner + 1 for lunch (with 5-6 eggs)

Spaghetti Squash & Bacon Hash Browns with Eggs and Pepita Chile Sauce

This is one of those meals that just tumbled together from different bits and bobs + my sometimes-mantra ‘put an egg on it’. I took a souped-up version of the paleo hash browns from one source, added some leftover spicy/nutty sauce, slapped on an egg (or two), and called it dinner. This meal hits the notes for protein, vegetables, freshness, gooeyness, and heat. It’s a winner.


Spaghetti Squash & Bacon Hash Browns with Eggs and Pepita Chile Sauce

Adapted from Paleo Hash Browns by Health-Bent and Chile Pesto from Tasting Table

For the hash browns

1 spaghetti squash
1 yellow onion
2 Tbsp. rosemary
4 slices thick cut bacon
2 tsp. garlic powder
2 tsp. chili powder
Salt & pepper to taste

For the pepita chile sauce

5 dried mixed chiles (I used 2 black chiles, and 1 long chile of indeterminate origin – the recipe called for guajillo)
3 dried ancho chiles
1 1/2 c. boiling water
1/4 c. extra virgin olive oil
1/2 c. pepitas
2 limes
1/4 c. cilantro
Big pinch red pepper flakes
3 cloves garlic
Big pinch salt
Big pinch pepper

Fat of choice for frying and eggs
2 eggs per person

Preheat the oven to 450. While your oven is heating, split the squash in half longwise and scoop out the seeds. Rub with olive oil, sprinkle with salt & pepper, and place cut sides down on a cookie sheet.

Dice the onion and chop the rosemary.

When the oven is hot, put your squash in and roast 20 mins. Flip the squash over and cook an additional 15 minutes. You will know the squash is done when you can run a fork across the flesh and it shreds into threads. Set aside to cool.

While the squash is working, dice and fry the bacon over medium heat, setting aside on paper towels to drain when browned. Drain all but a Tablespoon of fat and sautée the onions until softened and just beginning to turn golden. Add the rosemary and salt & pepper. Remove to a large bowl, and add the bacon.

Now make the sauce. Bring the water to a boil. While you’re waiting, de-stem and seed the chiles and place in a large bowl. Pour the boiling water over top, cover with plastic wrap, and let sit 15 minutes.

While that is going, toast the pepitas a in a dry pan until just beginning to brown. Add to the bowl of a food processor or blender. Chop the garlic and cilantro and add to the pepitas. Add the olive oil, the juice of both limes, and the red pepper flakes. Whiz until a paste is formed, scraping down the sides of the bowl as needed.

When the chiles are done, pick out of the water and add to the paste. Whiz until combined. Add 1/2 c. of the chile liquid and whiz to combine. Add the salt and pepper. Taste and adjust seasoning as needed. If your sauce is too thick, thin with a bit more chile water – you’re looking for a hearty sauce; more like a loose-ish paste than a spready sauce.

Back to the hash browns.

Your squash should now be cool enough to handle. When it is, shred with a fork into the bowl containing the onions & bacon. Mix everything together, salt and pepper if needed, and add the garlic and chili powder.

Form the spaghetti squash mixture into small patties (you should be able to get about 9) and fry over medium-high heat in a few Tablespoons fat of choice until beginning to brown on each side.

As that is working, fry eggs to your desired doneness in your favorite egg frying fat.

Serve hash brown patties topped with a smear of sauce and eggs, 3 per person + 2 eggs.

Serves 2 for dinner + 1 for lunch, with plenty of leftover sauce.

Sausage Mix

I miss Italian sausage. Or any sausage, really, that isn’t merguez, sojuk or a loose mix for kebabs.

The only sausage other than those I’ve seen where I live are chicken or beef hot dogs, and occasionally some smoked turkey or beef kielbasa. Delicious, but not exactly what I’m after. I’ve also seen Beyond Burger brats a couple times, but haven’t for months and I’m tired of waiting.

I used to make sausage back in my Charcuteapalooza days and loved it. This isn’t that, and maybe someday I’ll have the access and equipment to make legit sausages again, but this is a step in at least having those flavors in my life again.

I used my mix two ways: sprinkled liberally over ground chicken in a hash type situation, and sprinkled over potatoes with a little sun dried tomato oil before roasting. Both were delicious.

gluten-free, paleo, vegetarian, vegan

Sausage Mix

1 tsp. each of the following dried spices:



Paprika (I used sweet but smoked would also be delicious)

Black pepper

Onion powder



Celery seed (or celery salt)

2 tsp. each of these:

Garlic powder


Cayenne pepper

If you have fennel, this mix will lean more Italian sausage – add 2 teaspoons to the mix. I did not, so I added half the amount of dill. Caraway would also be nice in the 1 tsp. quantity, as would thyme or sage.

Makes about enough for 1 lb. of meat + 1 tray of potatoes

Lunch – To – Dinner Bombay Chimi

I set out to make a chimichurri-based salad, and ended up taking a trip to India instead when at the last minute I discovered my herbs had betrayed me. And it works.

Bombay chutney is a condiment used in a popular Indian street food sandwich and is kiiiiinda akin to the green mint chutney sauce served alongside a number of dishes alongside tamarind sauce. My version is a beautiful shade of emerald and has a nice spicy kick. It’s addictive, and I can’t wait to try making something akin to the actual sandwich, because I can only imagine how Bomb it would be with potato.

Like mashed potatoes. In a patty …. 🤤 But I digress.

This base recipe is great for lunch or dinner – I served it hash-style when fresh with some leftover Beyond Meat bratwurst & egg and again the next day for lunch with my favorite tuna and some bright crunch. Both ways were fantastic, but I think day 3’s lunch was actually my favorite.

gluten-free, vegetarian base, vegan base, paleo base

Lunch-To-Dinner Bombay Chimi


1 head cauliflower
1 small red onion
4 cloves garlic
1/4 cup Bombay Chutney
1/4 cup neutral oil

Preheat the oven to 200C/375F and prep a baking sheet.

Break the cauliflower up into bite-sized pieces and spread out over the prepped pan. Halve and thinly slice the onion; add. Thinly slice the garlic; add.

Sprinkle liberally with salt & pepper.

In a small bowl, combine the chutney and oil. Pour over the veggies on the pan and toss well to combine, making sure to hit each piece.

Roast 25 minutes or until deeply browned.

Dinner Hash

1 leftover and cooked Beyond Meat bratwurst per person, sliced into rounds
1 – 2 eggs per person (optional)
1 handful chopped green beans
2 tsp. neutral oil
1 tsp. butter (vegan or otherwise)

In a large skillet over medium high heat, stir-fry the green beans in the oil until browned. Season with salt & pepper and add the bratwurst. Stir-fry until warmed through. Push to the side, add the butter and an egg per person to the pan. Fry until your desired doneness is reached. Serve with about 1/4 of the cauliflower per person.

Lunch Salad

1 medium cucumber, chopped
250g cherry tomatoes, halved
1 can chili (red pepper) tuna, drained (optional)

To your leftover cauliflower, add the rest of the ingredients and toss. Warm to room temp if desired by zapping for :30/:45 or so and tossing.

Serves 2 if you’ve got half the cauliflower left; 3 if you only fed 1 the night before.

Orange Miso Bowl

This recipe came from a craving I was having for my Miso Pepita Broiled Squash but couldn’t remember what was in it aside from miso – and then I went in a wildly different direction because of what I had on hand + FODMAP issues. Actually, that other recipe is pretty FODMAP-friendly as well, in case you want to give it a whirl.

Gluten-free, vegetarian, vegan, FODMAP

Orange Miso Bowl

Medium butternut squash, peeled and cut into bite-sized chunks
Medium to large sweet potato, peeled and cut into bite-sized chunks
Large carrot, cut into bite-sized chunks
2 Tbsp. white miso
1 Tbsp. crushed or grated ginger
1 Tbsp. honey or maple syrup or date syrup
Juice + zest of 1 orange
2 Tbsp. olive oil
Salt, pepper and ground cumin

Preheat your oven to 200C/400F. Whiz all the non-veggie ingredients together (minus the spices) to form a dressing.

Chuck your veggies onto a large prepared baking sheet, and drizzle half the dressing over top. Toss to coat well. Sprinkle with the spices.

Bake for 25 – 35 minutes or until done to your liking. Pull from the oven, drizzle with the second half of the dressing, and serve.

Serves 4 – 6, depending on serving size and what you do with it. I ate mine most days with a little protein and called it a meal. I had intended on serving with wilted baby spinach and had thoughts of turning it into a hash one day – but those things never quite materialized.

FODMAP Diet – Week 6

This was my sixth week on the FODMAP diet, and it went well. I ended up eating at home a bunch and even managed to stay, at least in my calorie macros, pretty on track.

Week 1
Week 2
Week 3
Week 4
Week 5
An explanation

Proposed Meal Plan


  • Overnight oats
  • 1 planned breakfast out


  • Salmon fried rice
  • Miso orange roasted veggies
  • Rotisserie chicken
  • Probably 1 lunch out, maybe 2


  • ? Find something?

Actual Meal Plan


  • Overnight Oats with blueberries, tahini or peanut butter, and pumpkin seeds or granola
  • Chicken breast/poached egg/hashed browns out


  • The salmon fried rice was even better than anticipated (recipe coming soon!)
  • Rotisserie chicken is such an easy staple to keep on hand – whip up a batch of rice early in the week, and you’ve got 3/4 of dinner ready in minutes
  • Roasted sweet potato/butternut squash/carrot mix with orange miso dressing to toss in with chicken
  • Chirashi and steak out for lunch
  • Mussels frites out for dinner – chose Thai style because the broth was made from compliant ingredients; didn’t end up eating much of the broth anyways
  • Scrounge dinner of leftover rice with a little butter, some furikake seasoning and a touch of sweet soy sauce to hit macros one night


  • Bought some more mostly joyless carbs – this time in the form of oat crackers. Must do more snack research. I’m sucking at snacks lately, and my favorite go-tos are off limits (almonds, corn nuts, wasabi peas, dried fruit)
Monday: Started off strong, then derailed when DH wanted to go out for dinner and I wanted to escape the house – had a basket of tortilla chips instead of wings
Tuesday: Managed to eat all prepped foods today. Whoo hoo! And on a day I usually eat lunch out, too.
Wednesday: Chicken breast, poached eggs & hashed browns out – the rest was batch-cooked goodness
Thursday: Chirashi out, and yes – it had some non-compliant avocado. Super delicious and this dish may be making an appearance soon – I think I could batch cook something like this to nibble all week.
Friday: DH came home and wanted to hit the local pub for dinner – had Thai-style mussels & frites
Saturday: Emergency ‘I waited too long to eat’ breakfast, lunch at Texas Roadhouse (I only ended up eating to tomatoes and egg off my salad, plus a third of the ranch), and a scrounge around the house for dinner

What did I learn this week?

Salmon fried rice is delicious. And I’m sad I ate all of it – will have to make again soon.

Also, because I was digging that dish so much, I kinda re-discovered being excited to come home to a batch-cooked meal. It’s not like what I usually make isn’t good – or isn’t exciting – but something about this dish had me wanting to choose to go home for lunch rather than deal with finding something to eat while out.