Creole Hash & Eggs (Whole30 Day 2)

It’s Day 2 of my Whole30, and I’m feeling great so far!  Yesterday I had quite a headache, which I think was because I tried to replace my morning coffee with tea.  It was too soon for that–I need to take my changes one at a time!  Since I don’t like black coffee very much, I did a little research and found this recipe for bulletproof coffee.  It’s basically hot coffee mixed with some ghee and coconut oil.  I made some using my immersion blender, and it was pretty good!  Not quite as delicious as my regular cup of joe (with copious amounts of grassfed milk, a splash of maple syrup, and a few drops of vanilla extract–none of which are allowed on the Whole30), but much more palatable than plain coffee.

Creole Hash & Eggs
Yield: 2 servings
Prep time: 10 minutes
Cook time: 10 minutes

Ingredients:

2 tablespoons ghee or coconut oil, divided (see how to make your own ghee here)
1 yellow, orange, or red bell pepper, finely chopped
1 cup finely chopped cauliflower
1/2 onion, diced
1 link andouille sausage (3 oz), finely chopped* (I used Niman Ranch; you can use any sausage you like, or omit the sausage for a vegetarian hash)
3/4 teaspoon Creole seasoning, or to taste
4 eggs
Salt and pepper to taste
Chopped fresh cilantro, for serving

*My sausage was fully cooked.  If yours is not, brown it in the ghee before adding the vegetables, and make sure it is cooked through before serving.

Heat half of the ghee or coconut oil in a skillet over medium-high heat.  Add the vegetables and cook, stirring often, until somewhat softened, about 3 minutes.  Add the sausage and Creole seasoning and continue to cook, stirring occasionally, until the vegetables are starting to brown and the sausage is heated through.

While the hash is cooking, fry the eggs.  Heat the remaining ghee or oil in another skillet over medium heat, fry the eggs to your liking, and sprinkle with salt and pepper.  Serve the hash topped with the eggs and some fresh cilantro.

If you don’t like fried eggs, you can make a scramble, which makes this a one-pan meal.  When the hash is almost done, push it to the edges of the skillet and add the remaining ghee to the middle of the pan.  Crack the eggs into a bowl and scramble them.  Pour them into the center of the skillet, sprinkle with a little salt and pepper, and let cook for a minute or so.  When the eggs are partially cooked, scramble the whole thing together until fully cooked, and serve hot topped with cilantro.