Ground Beef and Vegetable Hash with Fresh Dill
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A quick, satisfying, and nutrient-dense hash featuring grass-fed ground beef and alkalizing vegetables. This recipe is ready in minutes, making it an ideal lunch for supporting gut health on SCD.
Time
Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
Ingredients
1 tablespoon ghee (Or coconut oil, for cooking)
0.25 cup onion (Finely diced)
0.5 cup zucchini (Diced)
1 cup spinach (Packed)
4 ounce beef (Ground, preferably grass-fed)
0.25 teaspoon salt (To taste)
1 pinch pepper (Freshly ground)
1 teaspoon dill (Fresh, chopped)
1 teaspoon olive oil (Cold-pressed, for finishing (do not cook with))
Chef Kay's Tip
Need to swap an ingredient or adapt this for your diet?
Instructions
- 1
Heat the ghee or coconut oil in a small skillet over medium-high heat.
- 2
Add the ground beef and cook, breaking it up with a spoon, until fully browned. Drain any excess fat if desired, leaving about 1 tablespoon in the pan.
- 3
Reduce heat to medium. Add the diced onion and sauté for 3-4 minutes until softened.
- 4
Add the diced zucchini and cook for another 3 minutes until slightly tender.
- 5
Add the packed spinach and cook until wilted, about 1-2 minutes.
- 6
Season the mixture thoroughly with the salt and pepper. Stir in the fresh dill.
- 7
Transfer the hash to a plate and drizzle with cold-pressed olive oil just before serving.
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