Harvest Hash {AIP, Paleo}

One of my favorite ways of cooking is to throw everything in a pot and hope for the best. I love soups (as you can see on the blog), and before AIP I loved casseroles (but haven’t made too many AIP ones), and I love skillet meals or hashes. If you too like skillet meals and missed the post, check out this post where I lay out a template for how to create skillet meals.

So, when I started thinking of fall and all the holiday flavors of pumpkin and spice and apples and brussels sprouts, this hash pretty much made itself. Other than the bacon, this is pretty much a veggie hash, and it pairs perfectly with a burger or pork chop, or even a piece of grilled chicken. For more one pot goodness, you could even chop up 2 leftover chicken breasts (or some leftover turkey), right into the pan for a complete meal.

This also makes a great B,L,D (breakfast, lunch, dinner) meal as you could pair it with sausage patties for breakfast or a pork chop for dinner and it’s a great way to eat all your veggies.

Harvest Hash
Time: 35 minutes
Serves: 3-4
1 t olive oil
3 slices bacon
1 large onion – red or white – diced
2 cups Brussels
1 T Apple cider vinegar
2 apples (any variety) – large dice (1 inch pieces)
2 T sage
1/8 t cloves
1/4 t cinnamon
1 t salt
handful of fresh cranberries
2 cups diced pumpkin (or butternut) – precooked
2 handfuls baby spinach

– heat oil in a large skillet over medium heat and add bacon
– cook bacon until crispy – remove to a plate with a paper towel when crispy
– while bacon is cooking, chop the onion into a small dice, chop the apples, quarter the brussels sprouts (and remove any spots), and chop the pumpkin (1 inch cubes) and put it on the cook (either boil until tender, roast or microwave in a bowl covered with plastic wrap)
– add the onion and brussels to the bacon fat and cook until onions are translucent and brussels are tender
– add the apples, apple cider vinegar, cranberries and spices
– allow them to cook for a couple of minutes for the apples to soften & some of the cranberries to burst
– add precooked pumpkin and 1/4 cup water and simmer until water cooks off
– add in the baby spinach. stir to combine as the spinach wilts down
– Enjoy!

****This recipe was shared on the Phoenix Helix AIP Roundtable

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