Paleo Tex-Mex Hash
Ingredients
2 sweet potatoes
1 teaspoon coconut ghee/or oil
1 sweet onion chopped
1 pound grass fed beef
1 ½ teaspoons Himalayan pink sea salt
1 teaspoon minced garlic
½ jalepeno
1 -4 oz can
green chilies (drained)
1 ½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon paprika
¼ teaspoon cayenne
Shred potatoes into noodle like strips with a grater, Julienne
peeler or “Zoodler”.
Add coconut ghee or oil (and possibly olive oil) to a large sauté pan over medium
heat and once melted add the chopped onion. Once the onions become translucent
add the ground beef and ½ teaspoon of the salt and cook until most of the meat
is no longer pink. (It’s important not to overcook the meat because it will be
overdone but the time the entire dish is finished cooking)
Add Garlic, chopped jalapenos, chilies and spices
(including the remaining salt) to the pan.
Mix all ingredients into the pan, stirring in a handful of
the sweet potatoes at a time.
Cover the pan let cook for 5 minute, repeat the process as
needed until the sweet potatoes are the desired softness.
Topping suggestions:
Eggs, Avocado, guacamole, chopped tomatoes or salsa. (Cheese if you like dairy-not Paleo)
Nutrition facts
(per serving) 335 Calories, 22g protein, 20g carbohydrates, 3 g fiber, 18 g fat
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