A paleo and Whole30 approved breakfast hash loaded with pulled pork and brussels sprouts, and topped with a fried egg. Make for one or a crowd!
Doing the Whole30 was incredible in a lot of ways. But the biggest change that I have implemented after ending my Whole30 is regarding breakfast.
For the past several years I have gravitated towards quick and easy breakfasts that I can eat while running out the door – a smoothie, a piece of fruit with my favorite protein bar, protein packed muffins. The Whole30 forced me to eat actual food for breakfast, to carve out 10 extra minutes of my morning routine to prepare a meal, and to sit down and enjoy the food that would sustain me until lunch.
At first, it was an adjustment. But by the end of the month, I treasured my first meal of the day and haven’t gone back to my old habits!
Brussels sprouts serve as the greens of this dish. I adore brussels but absolutely hate the way my apartment smell (yuck, right?!). I’m experimenting with essential oils to get rid of the smell, but feel free to send any tips or tricks my way! Anyway the brussels sprouts get finely chopped, or shredded in a food processor and they’re ready to go.
The meat of this hash is pulled pork. A friend tipped me off on Kirkland’s pulled pork which is Whole30 compliant and saved me on multiple occasions! In fact, I made pulled pork tacos for dinner last night and only had to reheat the meat in my favorite skillet. Anyway, if you are a Costco member, please do yourself a favor and go buy this pork.
For the hash, I started by reheating the pork in my cast iron. The pork is packaged with some of the fat – which we obviously want for flavaaa. So as the pork cooks down, you will toss in your brussels sprouts and they will soften up in the fat.
Now for the egg. People are picky about their eggs. Pat is 100% on the scrambled eggs boat and that really doesn’t do a single thing for me. I’m all about frying eggs in olive oil. It might seem strange; but frying your eggs this way will yield a crispy and lace-like outer edge to the egg while keeping the yolk runny. #seriouseggporn
Tell me: Have you ever fried an egg in olive oil? And have you tried Kirkland’s Pulled Pork??
Make this pork and brussels sprouts breakfast hash, post a picture on social media and use the hashtag #imhungrybynature for a chance to be featured!
- 1 large handful of brussels sprouts
- ¾ cup pulled pork, pre-cooked
- 1 egg
- Prepare the brussels sprouts: Remove outer leaves and cut off base. Thinly slice sprouts, or use a food processor, to create shredded brussels sprout pieces.
- Heat a large skillet (I prefer my cast iron) over medium. When hot, add pulled pork. Allow pork to cook for 5-7 minutes. The fat from the pork will help coat the pan.
- Add in the brussels sprouts, cooking until soft and wilted, approximately another 5 minutes.
- Remove hash from the skillet and add in your egg.*
- Top hash with the egg.
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