BRUSSELS SPROUT SWEET POTATO WAGYU HASH
Back Creek Wagyu Brussels Sprout Sweet Potato Hash is a delicious and satisfying dish that combines the richness of Wagyu beef with the earthy flavors of Brussels sprouts and sweet potatoes. This recipe offers a hearty and nutritious meal perfect for breakfast, brunch, or even dinner. Here's a description of how to prepare it:
Equipment
1 Cast Iron Skillet
Ingredients
Dressing:
Juice from 1/2 of lemon
5 tablespoons of sriracha sauce
1/4 cup of olive oil
2 tablespoons cilantro chopped
Pinch of kosher salt
1/4 teaspoon black pepper
Hash:
1 tablespoon of extra virgin olive oil
1 pound of Back Creek Wagyu Ground Beef
1/2 teaspoon red pepper flakes
1/2 teaspoon dried Italian Herb Mix
1 generous pound of Brussels Sprouts trimmed and sliced thinly
1 large sweet potato cubed
1 sweet yellow onion diced (a generous cup)
1 large garlic clove minced (about 1 tablespoon)
1 cup of Roasted Red Pepper in olive oil drained and chopped
1/3 cup water
Optional Topping:
3-4 Eggs as topping
Salt & Pepper
Instructions
Dressing:
Add dressing ingredients to a bowl and whisk to combine. Set Aside.
Hash:
In a large cast iron or oven ready skillet add a generous tablespoon of extra virgin olive oil. Once oil is heated add the ground wagyu and cook over medium heat, until cooked through. About 3-5 minutes
Add Italian Herb Mix and red pepper flakes and toss together to combine.
Remove the wagyu to a bowl. Add ½ of the dressing mix to the wagyu and stir to blend. Set aside.
Add onion and garlic to the pan and cook 2-3 minutes stirring.
Add Brussels Sprouts, Sweet Potato, Red Pepper and water to the pan.
Stir to mix all ingredients together evenly. Add water and cover with a lid. Cook for about 8 minutes, stirring occasionally, or until sweet potatoes can easily be pierced with a fork.
Add wagyu back to vegetables and top with remaining dressing. Stir to combine and serve.
Top with additional chopped Cilantro if desired.
If adding eggs:
Preheat the oven to 400°.
After topping with the remaining dressing, add 3-4 eggs to the top of the hash. Season eggs with a sprinkle of salt and pepper. Place the oven-ready pan on the top rack of the oven. Cook for 8-10 minutes or until eggs are set and cooked.
Serve.
Source: https://ahealthylifeforme.com/
