This month marks my 2 year Whole30-versary!
Two years ago, a close friend of mine posted an Instagram photo of her zucchini and yam hash for breakfast with the hashtag ‘Whole30’. I asked her about it, and she gave me the Whole30 rundown. I completed the Whole30 challenge, and have been on a journey of health ever since.
(Side note: The friend happens to be a beautiful writer and very talented photographer. Check out her blog here.)
This meal is still one of my favourites for breakfast, or post workout. I’ve seen variations of the recipe on several different food blogs and I have no idea where it originated, but here’s the gist of it.
1 sweet onion, peeled and chopped
1 tsp sage
salt and pepper to taste
1 tbsp coconut oil
1) Using a food processor or cheese grater, shred your yam and zucchini.
2) Heat a large frying pan over medium heat and melt your coconut oil in it.
3) Place your shredded yam and zucchini and your chopped onion in your pan and mix to combine.
4) Sprinkle with sage and mix again.
5) Allow the yam and zucchini to cook until you start to see some crunchy brown parts starting to brown, about 10-15 minutes.
6) Remove your hash from the pan when it is cooked to your liking and cover to keep it warm.
7) Fry your eggs in the same pan, however you desire. My favourite way is to gently crack them into the pan, pop the lid on, and leave them to cook for 3-5 minutes until the whites are cooked through and the yolks are still runny.
8) Carefully slide your eggs out of the pan and on top of your hash. Sprinkle with salt and pepper and enjoy!