This is definitely a meal that I threw together, but carefully and with purpose. I had an idea of what I wanted to create and freestyled my way through. These are often some of the best meals though, aren’t they? The hash almost gets sort of creamy once the tomato sauce is added and the flavor the seasonings create together is wonderful. Served on top of cauliflower mash, this meal is an easy way to please. Feel free to add any other vegetables you like and adjust the seasonings to your taste.
- 1 lb grass-fed ground beef
- 1/2 Tbsp grass-fed ghee
- 1 cup crimini mushrooms, sliced
- 1 medium zucchini or 2 small, sliced
- 3 heirloom tomatoes, diced
- 1 tsp sea salt
- 1 tsp ground fennel
- 1/2 tsp ground sage
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- White or black pepper to taste
- 8 oz can no-sugar added tomato sauce
- Few splashes of bone broth
- Olives of choice for garnish, optional (I recommend Castelvetrano)
- Heat ghee in a large skillet over medium heat. Add meat to the pan and break up with a spatula. After browning for a few minutes, mix in the mushrooms. Continue to cook a few more minutes, or until mushrooms are softened and meat is cooked through.
- Add in the spices and remaining ingredients, except for the olives. Mix together well and let cook over medium-low heat.
- Once the zucchini has cooked and softened to your liking, and the sauce mixture has cooked down a little bit, remove the pan from the heat.
- Serve hash on top of mashed cauliflower and garnish with olives, if using.
For the cauliflower mash:
- 1 head cauliflower, chopped into medium-sized florets (I used orange cauliflower)
- 1 – 2 Tbsp grass-fed butter
- Sea salt and pepper to taste
- Steam cauliflower florets until fork tender, about 10 – 12 minutes.
- Add cauliflower to the food processor with the butter, sea salt and pepper. Blend until smooth.