Author: Lily Mazzarella
One of the biggest questions I get in my practice when re-working peoples’ diets: how do I get vegetables and protein at every meal without spending all day in the kitchen, chopping and cooking? I answer: HASH!
Get your veggies AND protein in less than 20 minutes, without a whole production. Keep in mind that the ingredient list for this is approximate. Hash is meant to be just that—an amalgamation of leftovers and whatever’s lying around. It is incredibly versatile—you can make it with any meat, and any fresh and/or leftover vegetables. Here’s a version I know is savory and satisfying.
1 pound ground organic turkey, breast and/or thigh (thigh meat is tastier in hash—and less dry than breast. Thigh also contains more iron, CoQ10, carnitine and taurine than white).
Several stalks leftover asparagus, chopped into ¼ inch bits
1 handful Swiss Chard, stems stripped and diced, leaves chopped (or leftover cooked greens)
Several cremini mushrooms, chopped
1 shallot or ¼ small onion, diced
½ leftover sweet potato, diced
Olive oil or coconut oil
Pink Himalayan salt
Freshly ground pepper
Heat oil over moderate heat in a large cast iron skillet (or sauté pan).
Sauté shallots and mushrooms until both soften.
Add turkey meat and break up with a spatula, and sauté until almost cooked through.
Add remaining veggies.
Season with salt and pepper and serve hot over a bed of organic baby spinach!