If this looks like a paleo recipe I just threw together, you’re right! Here’s how you can do it too…
On my days off and weekends, I’m almost always home cooking up something new. Which means by Sunday I usually have lots of leftovers. Cooked stuff, uncooked stuff, you name it. All of them stuffed into Rubbermaid containers or plastic baggies in my fridge.
I hate throwing perfectly good food out, but what can you do with all those odds and ends?
Make paleo hash of course!
This one tasted awesome, I gotta say…so good in fact, you would assume I put some real thought into it.
But no, as you’ll see I totally winged it. Sure I’ve had some practice, but really anybody can whip up a paleo hash that’s full of flavor and totally stress-free.
I bet there’s the makings of a good one just waiting for you in your fridge right now.
Take a quick inventory, then follow these simple “hash hacks” that will help you make the perfect breakfast or dinner hash from scratch all on your own.
1. Start with a Starch
I almost always include sweet potatoes or yams in my hash – it seems I’ve always got halves or whole potatoes just laying around. You could also grab a squash – butternut works well. Parsnips would be good too. I’ll assume you have raw potatoes, so just peel them (or not, your call) and chop them into little cubes that are roughly all the same size. If you want to spend less time cooking them in your skillet and maybe get them to crisp up a little better, just par-cook the raw cubes in your microwave first for 3-5 minutes, or just until they’re slightly tender.
2. Add Onion or Garlic
To give your hash the full flavor it deserves, some kind of allium like onions, garlic, shallots, leeks, or chives is a must for a truly stellar paleo hash. I had both a half onion and some garlic cloves to use up, so they both went into this hash.
3. Choose a Meat
There’s nothing like a little meat in a hash…especially if you’re making a breakfast hash. So check your fridge to see what kind of remnants you’ve got. I had about a half pound of uncooked ground Italian sausage squirreled away in my fridge, but probably my favorite for hash is a spicy chorizo. You may have link sausages, ham, turkey, chicken, bacon, corned beef, pancetta or something else…the greater the fat content, the better usually I think for this dish. Especially if you cook your meat first, then throw in your potatoes to soak up all those tasty drippings while they cook!
4. Chop Some Veggies
I don’t think it can be an official paleo hash until you’ve added some vegetables (other than potatoes) to the skillet. I like mine crispier, so that usually means I’m rooting around for firmer veggies like peppers. But again, it really comes down to whatever you’ve got left in the fridge. Broccoli, Brussels sprouts, zucchini, squash, carrots – it doesn’t really matter. In general, you’ll want to cook them hot and fast so they don’t wimp out and turn all soggy on you. And depending on your hash ingredients, think about adding a firm apple or pear to your next DIY hash for a refreshing little twist. Want a little greenery in your hash? I’ve found spinach or kale leaves make a great addition – just throw a handful in the skillet right before serving – just a little stir until they’re barely wilted is all they need.
5. Crack a Few Eggs
Well this is embarrassing. You’ll notice in the hash photo, it’s eggless. Yep, my last one went into a stir-fry the night before which I had forgot all about by the next morning – no yolk! Oh well, you can expect the unexpected when you’re making spur-of-the-moment hash. But you can handle this egg thing without any help…scramble and mix them in, fry them on the side and place on top the hash, poach them, just whatever you like.
So the next time you’ve got odds and ends in your fridge to use up, think about making a hearty hash. You can use the guidelines above to get started, but when it comes to hash, there really are no rules…so just be creative and have fun!