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Italian Beef Hash with Mashed Cauliflower

Italian cauliflower hash

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)

Beautiful and vibrant heirloom tomatoes
Directions:

  1. 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.
  2. Add in the spices and remaining ingredients, except for the olives. Mix together well and let cook over medium-low heat.
  3. 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.
  4. 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
  1. Steam cauliflower florets until fork tender, about 10-12 minutes.
  2. Add cauliflower to the food processor with the butter or ghee, sea salt and pepper. Blend until smooth.

Italian Cauliflower hash 2

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Related

Filed Under: Dinner, Recipes Tagged With: cauliflower, dinner, easy paleo meal, gluten-free, grain-free, ground beef, mashed cauliflower, mushrooms, paleo beef hash, tomatoes, zucchini

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Reader Interactions

Comments

  1. Cinnamoneats

    September 14, 2012 at 11:24 am

    I love hash meals! This looks great… btw I’ve never seen orange cauliflower!

    Reply
    • paleoinpdx

      September 14, 2012 at 1:02 pm

      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 🙂

      Reply
      • Cinnamoneats

        September 14, 2012 at 7:51 pm

        Hmmm interesting I’ll have to have a look out for it.

        Reply
  2. Corrie Anne

    September 15, 2012 at 7:58 pm

    I love cauliflower used liked that!!! It’s genius!!! Yum!

    Reply
    • paleoinpdx

      September 15, 2012 at 8:57 pm

      Me too 😉 It’s crazy how much it really tastes like mashed potatoes too!

      Reply
  3. myfoodreligion

    September 15, 2012 at 11:53 pm

    Those tomatoes look beautiful!

    Reply
    • paleoinpdx

      September 16, 2012 at 8:05 am

      I know, almost too pretty to eat!

      Reply
  4. Melanie

    September 17, 2012 at 10:06 am

    Num this dish looks AMAZING!

    Reply
    • paleoinpdx

      September 17, 2012 at 10:52 am

      Thanks, Melanie! It turned out great 🙂

      Reply
  5. chowstalker (@Chowstalker)

    September 18, 2012 at 6:54 am

    I love this, and the olives just really set it off, along with the orange cauliflower mash. Plus the title rhymes. 🙂

    Reply
    • paleoinpdx

      September 18, 2012 at 7:51 am

      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 😉

      Reply
  6. Rose43

    September 29, 2012 at 11:49 am

    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.

    Reply
    • paleoinpdx

      September 29, 2012 at 11:58 am

      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!

      Reply
  7. Mark

    September 8, 2015 at 7:19 pm

    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.

    Reply

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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