Post-partum can really do wild things to your body. While life is much more restrictive when pregnant, you are building life. It’s wonderful and inspiring and you literally glow. Post-partum is the ugly step-sister. You’re tired and have extra weight still on, and for many, are still surrendering your body to your newborn child if breastfeeding. Don’t get me wrong, it’s totally worth it, but it’s harder to give body grace on the other side of childbirth. It’s mental gymnastics to keep everything in perspective and not rush yourself in bouncing back mentally and physically. 

I, for one, have found the bounce back from baby #2 way harder than #1. My brain is still complete mush, my body feels lumpier, and the hormonal changes have taken me for a ride! One of those bumps in the road has been a seemingly random allergy to eggs. I have been riddled with intestinal cramps that are debilitating for hours. The internet tells me my symptoms sound like gallstones. But a series of GI tests has determined that is not the case. So on my own journey to discover what’s going on, I looked closely at what I was eating. And the only culprit I could find is eggs. Which is depressing for me since eggs have been my go-to source of protein in the mornings when breastfeeding and attempting to keep up a high-protein intake. Your girl doesn’t want fruity greek yogurt or oatmeal in the morning ok! 

So in my desperation for easy, go-to, savory breakfasts, I am back on my hash grind. I used to make breakfast hash once a week when it was just Nick and I, but for some reason, had given that up recently. But now I am back! It’s easy enough to chop up some veggies, potatoes, and add a protein to the mix. 

I also like this recipe because you don’t have to use the short ribs for just the hash. You can make the shredded meat for tacos or salad topping one day, then use the rest for hash in the morning. 

This particular combo can be used for both breakfast or dinner. I am obviously making it for breakfast since I am in a desperate egg-less state. But it really could be categorized for either. I hear a lot of people like breakfast foods for dinner anyways. Who makes the rules?! Anyway, I report back on my intestinal cramp journey. It could be an egg allergy randomly started post-partum. It could be hormonal drops and perhaps the bout of birth control I tried (no to #3 right now!!). All I can say, is that it is making me get very creative in the mornings!

INGREDIENTS

2 lbs. short ribs

2 cups beef broth

2 tbsp. miso

1 tbsp. tomato paste

¼ cup tamari soy sauce

4-5 golden potatoes

1 red bell pepper

1 onion

Seasonings: salt, pepper, oregano, paprika, red chili flakes

Optional toppings: scallions, poached or sunny side egg, dollop of sour cream

Serving Size: 4-6

INSTRUCTIONS

• Prep the short rib the day before by seasoning the short rib with salt and pepper then placing the short rib, broth, miso, tomato paste, and soy sauce in a crockpot. Cook for 8 hrs. on low, then shred it. *Can use some for dinner that night or simply save it in the fridge until ready to use.
• Dice the potatoes, bell pepper, and onion. 
• In a large skillet, heat a dash of olive oil. 
• Add the potatoes first as they take the longest to cook. Add a dash of water to soften them up and continually stir until softened but not completely charred (approx. 6-7 minutes). 
• Add the bell pepper and onion, stirring for another 3-4 minutes until soft. 
• Toss the potato mixture with oregano, paprika, salt, pepper, and red chili flakes. 
• Add desired amount of shredded short rib into the pan and combine. Leave untouched in the pan for another 4-5 minutes until the short rib starts to crisp. 
• Remove from heat and enjoy with a variety of toppings or alone!