Author: Laura Doerr with Ways to my Heart
Serving size: 4
1 lb ground pork
2 tsp Cajun spice blend
1 red bell pepper diced
1/2 yellow onion diced
2 cloves garlic minced
10 oz riced butternut squash or cauliflower such as Green Giant frozen
5 oz fresh baby spinach
1 medium russet potato cubed
1 medium sweet potato cubed
1 tbsp olive oil
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp chili powder
1/2 tsp smoked paprika
salt and pepper
crushed red pepper flakes optional
hot sauce optional
1. Add the diced russet and sweet potatoes to medium non-stick skillet with the olive oil. Cook
over med-high heat, stirring occasionally until crisp, about 12-15 minutes. Stir in the onion
and garlic powders, chili powder, smoked paprika, and some salt and pepper.
2. While the potatoes are cooking, combine the ground pork, Cajun seasoning, red bell
peppers, onions, and garlic in a large skillet. Cook over med-high heat, breaking up the
pork with a wooden spoon and cook until the pork no longer pink, drain if needed
(recommended if mixture is really wet). Stir in the riced squash or cauliflower. Season with
additional fresh cracked black pepper, and salt if needed, or more Cajun seasoning. For
added spice add a few dashes of red pepper flakes. Stir in the spinach, a handful at a time.
It will seem like a lot but it will wilt down to almost nothing. Reduce to low heat.
3. When potatoes are cooked and crisp add them into the pork mixture and keep on low.
4. On a flat preheated (med-high) griddle or skillet, gently crack 4-6 eggs and cook on each
side to desired doneness. 1-2 minutes per side if you like a runny yolk, 3-4 per side for a
set yolk. You can determine the number of eggs you make depending on how many people
you are serving.
5. Serve hash with a fried egg on top, and hot sauce if desired.
This recipe is made to be Whole30 compliant. See the link in this blog post for the Cajun
seasoning recipe blend. Some store-bought blends may contain sugar and MSG which is not
I used plain ground pork, most breakfast ground pork sausage has sugar in them so I just
seasoned my own ground pork. You could sub ground turkey or chicken too.
If you're Whole30, make sure to use compliant hot sauce. Also delicious with a side of