I gave this dish the “Hangry Hash” title, because I truly hash together whatever is in my fridge and is easy to make. Days when I make this dish, I’m usually somewhere between going to pass out if I don’t eat or I am going to hurt someone if I don’t eat. Hence the name, “Hangry Hash”! However, I do try to hit all the major macro-nutrients when I make this dish. Brussel sprouts is my favorite form of vegetable to add to this, but I’ve used broccoli before. I also like to use sweet potatoes, because they are amazing and I usually have a bunch on hand, but I’ve also used some leftover spaghetti squash or carrots! For the meat, I will use anything ground, beef, pork, or turkey. Pork is honestly my favorite for the hash. I also like my hash to burst with flavors! I like a little bit of sweet and spicy! So, I make sure there is some type of fruit. My favorite is honey-crisp apples, but I didn’t have any last night so I threw in blackberries. It.Was.Amazing! Did you know that blackberries pair great with meats like beef and pork? I forgot how tasty the two can be! If your interested in trying the above hash in the picture, follow below! 🙂
(Also, this is a yummy dish in the morning. Top it with a fried egg, it is absolutely amazing!)
- 1 pound of grass-fed ground beef
- 1 large sweet potato; peeled and chopped into cubes
- 1/3 cup of chopped yellow onion
- 2 tsp of minced garlic
- 2 cups of halved Brussels Sprouts
- 8-10 blackberries
- 1/4 cup of dried cranberries (sweetened only by apple juice or get unsweetened)
- 1/4 cup of pecans
- olive oil
- 1 1/2 TBS of Cinnamon
- 1/2 tsp of nutmeg
- 2 TBS of coconut aminos
- 1 TBS of chili pepper flakes
- salt and pepper
- *** Added bonus, top it with a fried egg! I didn’t have eggs so I couldn’t but everything is better with a fried egg on top!
Preheat your oven to 375. Line a baking sheet with foil. Peel and chop your sweet potato and place on one side of the baking sheet. Halve your brussels sprouts and place on the other side of your baking sheet. Drizzle a tablespoon or so, over each sides of the baking sheet. Over the sweet potatoes, sprinkle 1 TBS of the cinnamon over the sweet potatoes and all of the nutmeg. Over the sweet potatoes and brussels sprouts, sprinkle a proportional amount of sea salt. Bake for 10-15 minutes or until the sweet potatoes begin to soften and the brussels sprouts start to golden.
Meanwhile, pour a tablespoon of olive oil into a large skillet and let it warm up on medium-high heat. Then, add the onions and let those cook for about 3 minutes and then add the garlic. Next, include the meat and season with salt and pepper. Lower the heat to medium. Add the 1/2 TBS of cinnamon, coconut aminos, and the chili pepper flakes to the meat mixture. Let the meat cook for the remaining time while you wait on the sweet potato and brussel sprouts.
Pull the sweet potatoes and brussels sprouts out when the timer is off, or when they look done, and set a side. Heat up another large skillet on medium-high heat and pour a tablespoon of olive oil in it. Meanwhile, add the blackberries, cranberries, and pecans to your meat mixture and lower to a very low setting and stir frequently. In the new skillet, saute your brussel sprouts and sweet potatoes together adding a little more coconut aminos, salt, or cinnamon, if needed!
Let this cook on high for about 3 minutes taking turns stirring it and the meat mixture. Finally, grab your plate and throw the two mixtures on it and enjoy! (If you’re doing the fried egg route, cook one up real quick in one of the skillets and enjoy!)