It’s 10am on the 5th of July. No more hype, no more pretty fireworks.
My front door opens and I hear Eli and a couple friends walk in…
I’m dressed in over sized sweats and a sweatshirt – Oh and did I mention I’m 8 months pregnant?
They just got back from their overnight hike at Mt. Pilchuck.
Still trying to grasp what day it is – Eli asks if I would be down to help them make breakfast.
The four of us went to the local IGA, grabbed some things for a hash and crepes – we went ALL out.
I love breakfast foods.
I think the only reason I am not more of a breakfast person, is because I’m not one to get up and cook early in the morning.
But if you were to bring me breakfast, I would definitely not turn it down.
If I do eat breakfast, it is typically around noon — which I guess you could say is more of a brunch?
And if I were motivated everyday to make my dream breakfast — a tasty hash with a side of pancakes or crepes — then I would be in heaven.
But let’s be real, breakfast is more of a special occasion around my house.
One of my favorite things about making hashes, is how versatile they are.
Say you only have 30 minutes, then only put in 30 minutes worth of work. Or if you have an hour, then go ALL out — cause why not?
So here is my all-out-I-had-an-hour hash.
In The Hash:
To start, I used some store bought hash browns (like these). I’ve tried making my own, but I haven’t quite mastered the technique yet.
Then I like to use a 1 lb package of 100% grass fed ground beef.
In the hash — I use 1/2 large onion, a red bell pepper, 2-3 Tbsp minced garlic, quinoa, and roughly chopped spinach.
If you are feeling extra fancy, you can add and egg on top for extra protein and maybe even a slice of toast on the side.
- 1 package hash browns
- 1 lb grassfed ground beef
- 1 small onion
- 1 red bell pepper
- 3-4 tbsp minced garlic
- ⅓ cup uncooked quinoa
- 1 bunch of spinach
- Olive oil
- Hot sauce
- A side of toast
- In a large cast iron skillet (the larger the better) heat up a generous amount of olive oil on high. Then add in the hash browns - spreading them out evenly in the pan. Cook on med/low for 7 to 10 minutes (until golden brown). Then flip and repeat. Once fully cooked, turn burner down to low.
- In a separate skillet, cook the ground beef on high. Add to the hash browns once done.
- Add the ⅓ cup quinoa to a pot with 1 cup of water. Allow to cook on medium for about 25 minutes (until all of the water is absorbed).
- Saute the onions and bell pepper in the skillet you used for the meat - adding a little olive oil to help them brown.
- Stir together the meat, hash browns, onion, bell pepper, minced garlic, quinoa, spinach, and parsley in the large skillet. Add salt and pepper to taste.
- Serves great with eggs, hot sauce, and a side of toast.