This Italian beef hash 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 beef hash gets sort of creamy once the tomato sauce is added and the flavor that the seasonings create is wonderful. Served on top of mashed cauliflower, this meal is an easy way to please. It’s definitely healthy comfort food! Feel free to add any other vegetables you like and adjust the seasonings to your taste.
Enjoy!
Italian Beef hash with Mashed Cauliflower
Ingredients:
- 1 lb grass-fed ground beef
- 1/2 Tbsp grass-fed ghee or coconut oil
- 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
- Black pepper to taste
- 1 cup no-sugar added tomato sauce (I prefer this brand)
- Few splashes of chicken bone broth
- Olives of choice for garnish, optional (I recommend Castelvetrano)
Directions:
- Heat ghee or coconut oil 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 or ghee
- 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 or ghee, sea salt and pepper. Blend until smooth.
I love hash meals! This looks great… btw I’ve never seen orange cauliflower!
Thanks, I love hash-style meals too! Orange cauliflower isn’t usually in the stores year-round, but I’ve been seeing it a lot in our Whole Foods this summer. There was purple earlier in the summer too. It all tastes the same, but is nice for color 🙂
Hmmm interesting I’ll have to have a look out for it.
I love cauliflower used liked that!!! It’s genius!!! Yum!
Me too 😉 It’s crazy how much it really tastes like mashed potatoes too!
Those tomatoes look beautiful!
I know, almost too pretty to eat!
Num this dish looks AMAZING!
Thanks, Melanie! It turned out great 🙂
I love this, and the olives just really set it off, along with the orange cauliflower mash. Plus the title rhymes. 🙂
Thanks! I agree about the color variety … guess I did a good job (yes, I’m tooting my own horn!). The rhyme was unintentional, but worked out 😉
This was good. I like olives in dishes like this, so I halved about half a dozen and stirred them into the mixture near the end of cooking time. It would also be good over spaghetti squash.
Thanks for trying it out! I’m so glad to hear you enjoyed it and made it your own by mixing in extra olives. Lots of salty goodness! You’re right, it would be awesome over spaghetti squash. Thanks for the suggestion!
Looks great! I never used to understand people throwing olives into their food, but they really do grow on you fast. Now it’s all I can think about.