I can’t even explain to you how much I love the whole concept of meat and veggie hash or how well it has served me over the last few years. Here’s the story:
Once upon a time, many years ago, some friends and I were swapping healthy snacks, foods, recipes, etc during a clean eating challenge. The premise was that it’s easier to make a recipe in bulk and share it than to make lots of different recipes yourself. So each week we would make something to share with the group and swap it around at the gym. It was a lot of work and required some creativity to pull off each week, but it was AWESOME. I learned about so many cool tips and tricks and recipes that I may not have found otherwise, one of those being this hash. My sweet friend Katie shared some version of this with us and I’ve used the premise ever since.
Essentially, hash is any combination of meats and vegetables that you’d like. Usually with some type of green added to it. You can customize it based on what you have on hand or what your macro needs are for the week. For instance, sweet potatoes are often featured in my hash, but this week, I subbed them out for Brussels sprouts because a) it’s a lower carb week and b) there were Brussels sprouts in my fridge about to go bad. In all the times I’ve made this, I don’t think I’ve ever had a “bad” batch. Somehow, things just meld together well and always taste amazing.
I can guarantee that this won’t be the last version of hash you see on my blog. Each week I have to tweak my own MFP listings based on what I had to throw into my hash for that week. They’re usually listed as Hash 1/27 or whatever for the date that I made that particular batch and I feel sure, I’ve never made the same kind twice.
So, for this week, here’s the recipe:
1 lb ground beef
865g (2 large) boneless, skinless chicken breasts, trimmed and diced
16 oz Brussels sprouts, halved
10 oz bag of baby spinach
144g (1 large) bell pepper (pick a color other than green if you want this to be a more colorful dish…it ended up being a little too green for my liking)
365g zucchini, halved and sliced
1 tbsp. garlic
1 tbsp. olive oil
Cook your ground beef however you’d like, then drain it. My only suggestion is that you make sure you buy this tool. It’s super cheap and really makes ground meats easier to handle.
Add olive oil, all veggies except spinach, and chicken breasts to skillet. Season with whatever makes you happy: salt/pepper, seasoned salt, lemon pepper, steak seasoning, etc. It will likely vary based on the combo of ingredients you’re using. For this batch, I used Tastefully Simple seasoned salt, but I’m working on a homemade version.
When the veggies are tender and chicken is cooked through (juices run clear, but don’t cook it much more than that because it’ll be reheated in the microwave), add the spinach (and if there’s room, the ground beef). It’s take some work to stir it in because it’s so voluminous. I sometimes add a cover to the skillet at this point to cook it down a little faster. Cook until spinach is wilted and mixed in well.
Divide into 8 servings immediately. It comes out to 276 cal, 9f, 8c, 39p. If you make it as-written, feel free to use my numbers on MFP: MacroTools Hash 1/24
Suggestions for customization
Mix any combination of proteins, greens, and vegetables. Here are some I’ve used in the past (my favorites/most used are in bold):
Proteins: kielbasa, turkey sausage, ground beef, steak, chicken
Vegetables: zucchini, sweet potatoes, onions, bell peppers, broccoli, cauliflower, sugar snap peas, brussels sprouts, mushrooms, cabbage, diced tomatoes
Greens: baby spinach, kale
What combination sounds best to you?? Tell me in comments.