Sweet Pea Coconut Hash – LCHF, Keto + Low Carb Friendly

A couple of years ago, the hubs and I were out to eat at a nice restaurant in Bristol, Rhode Island and they served up a “hash” alongside our steaks. For the life of me, I couldn’t figure out what this magic concoction was, except that it included two main ingredients: chopped peapods and shredded coconut. Tonight I was feeling adventurous, so I tried to make it myself, and I’d say it came pretty close. This sweet pea coconut hash is rich, naturally sweet, and savory at the same time. It’s full of coconut, so it’s super belly-filling, especially as a side to your proteins. If you don’t have rosemary oil or rosemary, it’s perfectly fine without, it just adds a nice dimension.

This sweet pea coconut hash recipe makes about two large servings at about 8 net carbs per serving, which if you’re low-carbing it, means it’s great with steak which has no additional carbohydrates.

Sweet Pea Coconut Hash Recipe

Servings: 2

Prep Time: 3 minutes | Cook Time: 5 minutes | Total Time: 8 minutes

Nutritional Facts: 8g Net Carbs| 469 Calories | 46g Fat | 13g Carbs | 3g Protein | 5g Fiber

Ingredients:

• 4 tbsp salted butter
• 1 tbsp coconut oil
• 1/2 cup unsweetened shredded coconut
• 1/8 tsp cinnamon
• 1 tbsp rosemary oil (or fresh rosemary)
• 7 oz stringless sugar snap pea pods
• a pinch of salt (to taste)

Steps:

1. In a pan over medium-low heat, melt the butter and then the coconut oil.
2. Meanwhile, chop the pea pods into about 5 slices per pod.
3. Add the coconut to the pan and mix around until fully coated.
4. Add the rosemary oil (or fresh rosemary) and cinnamon and mix until combined.
5. Cook on low for about a minute to moisten up the coconut (and if using fresh rosemary— to let the oils out)
6. Add the chopped pea pods and mix. Cook on medium heat for about five minutes.
7. Add salt to taste.
8. Enjoy!

Sweet Pea Coconut Hash – LCHF, Keto + Low Carb Friendly

This sweet pea coconut hash recipe makes about two large servings at about 8 net carbs per serving, which if you’re low-carbing it, means it’s great with steak which has no additional carbohydrates.

• Author: Amanda C. Hughes
• Prep Time: 3 minutes
• Cook Time: 5 minutes
• Total Time: 8 minutes
• Yield: 2 Servings 1x
• Category: Dinner

Scale 1x2x3x

Ingredients

• 4 tbsp salted butter
• 1 tbsp coconut oil
• 1/2 cup unsweetened shredded coconut
• 1/8 tsp cinnamon
• 1 tbsp rosemary oil (or fresh rosemary)
• 7 oz stringless sugar snap pea pods
• a pinch of salt (to taste)

Instructions

1. In a pan over medium-low heat, melt the butter and then the coconut oil.
2. Meanwhile, chop the pea pods into about 5 slices per pod.
3. Add the coconut to the pan and mix around until fully coated.
4. Add the rosemary oil (or fresh rosemary) and cinnamon and mix until combined.
5. Cook on low for about a minute to moisten up the coconut (and if using fresh rosemary— to let the oils out)
6. Add the chopped pea pods and mix. Cook on medium heat for about five minutes.
7. Add salt to taste.
8. Enjoy!

Nutrition

• Serving Size: 2
• Calories: 469
• Fat: 46g
• Carbohydrates: 13g
• Fiber: 5g
• Protein: 3g

Keywords: Sweet Pea Coconut Hash

Speaking of steak, be sure to try my Bangin’ Coconut Lime Skirt Steak recipe next. It goes great with this Sweet Pea Coconut Hash as a side dish!