All Day Any Day Hash
Living on a sailboat full-time, we are a little obsessed about easy one-pan meals, especially when they yield leftovers so
Ingredients
- 0.3 cup (55 g) coconut oil or ghee
- 2/3 cup (100 g) sliced white onions
- 3 clove garlic, minced
- 3 medium turnips (about 1 lb/455 g), peeled and
- 2 medium carrots (about 5 oz/140 g), diced
- 1 red bell pepper, diced
- 8 oz (225 g) boneless steak, thinly sliced
- 1/3 cup (25 g) crushed pork rinds
- 2 tbsp chopped fresh parsley leaves
- 1 tsp fresh thyme leaves
- 0.3 tsp finely ground sea salt
- 1/8 tsp ground black pepper
- 0.5 cup (120 ml) creamy Italian dressing
Instructions
- 1
Heat the oil in a large frying pan over medium heat. Add the onions and garlic and cook until the onions are translucent, 5 to 7 minutes. Add the turnips, carrots, bell pepper, and steak. Toss to coat, cover, and cook for 15 to 18 minutes, stirring every 3 minutes, until the turnips are fork-tender and the steak is cooked to your liking. Remove the pan from the heat. Add the crushed pork rinds, parsley, thyme, salt, and pepper and toss to coat. Divide the hash evenly among 4 bowls and drizzle each bowl with 2 tablespoons of dressing just before serving. PRESSURE COOK IT: Use the sauté mode for Step 1. In Step 2, add ¼ cup (60 ml) of beef bone broth, seal the lid, and cook on high pressure for 10 minutes. Allow the pressure to release naturally before removing the lid, then continue with Steps 3 and 4.