Sardine & Summer Squash Hash
A paleo breakfast that’s easy and comforting.
Serves 1
1 Tbsp coconut oil
1 tsp fresh turmeric, finely chopped
2 medium-sized yellow squash, chopped into bite-sized pieces
2 Tbsp fresh mint, chopped (or 1 Tbsp dried mint)
Black pepper and good quality salt like Redmond Real Salt
1 Tbsp nutritional yeast
1/2 lemon, juiced
1 Tbsp apple cider vinegar (I used a local version that was more on the floral side)
1 tin of drained sardines, torn into bite-sized pieces (sustainably caught if possible)
1 tsp good quality extra virgin olive oil
Add 1 Tbsp coconut oil to a hot pan (high heat). Add turmeric and sauté for 2 minutes. Add squash and a generous pinch of salt and pepper. Sauté (stirring every couple of minutes) for 10 minutes until squash softens. Add lemon juice, apple cider vinegar, and nutritional yeast and cook until most of the liquid has evaporated.
Add fresh mint and sardines. Toss everything around until the sardines are heated throughout. Drizzle with olive oil.
For anyone on a paleo-ish kick, this breakfast has it all. Sardines are packed with Omega-3 fatty acids, vitamins, and minerals (especially B-12 and calcium). Even though sardines are one of the most nutrient-rich and affordable fish options, eating them straight out of the tin isn’t the most exciting thing in the world. I came up with this recipe to distract you from the fishiness of it all! It reminds me of a breakfast potato hash, but minus all of the heavy starch. I LOVE yellow squash and turmeric together.
Braising the squash in apple cider vinegar is my favorite way to infuse flavor into this bright summer veg. Trust me, you won’t even know you’re eating sardines. 😊
