Chayote Cucumber Sausage Hash – Paleo, Keto, AIP, Whole 30
Anyone else a huge diner food foodie? I’m a fan of fancy French and Japanese delicacies, all tidy and decorated and haute-couture styled, don’t get me wrong. But on the day to day, its nice to enjoy a big bowl of messily thrown-together grub. Enter the heap of hash. Meat, vegetables, spices…and if you want to pretend to be fancy (and have successfully reintroduced eggs on AIP, for that matter)…a fried or poached egg on top. Ahhhh, yes. This is real, down to Earth meal munching.
Hash is super versatile, too. I mean, who says it has to be just meat, onions and taters? Not that there’s anything wrong with that combo…I’m down with traditional recipes, too. For Paleo, AIP, low-FODMAP and even Ketogenic diets, we have certain ingredient limitations, and this is where its great to have an easy go-to meal that you can customize to what’s allowed on your plate. (Follow the notations in the recipe for these specific dietary needs.)
Did I mention this is a one-pan meal? And that its easy AF too? I love to use my large cast-iron skillet, a lid, and my Mix N Chop to give the hash the wham-bam, dinner is quickly served, ma’am treatment.
Chayote is an excellent option for a low carb version of hash, which is traditionally made with not-so-Paleo (or blood-sugar-friendly) potatoes. It can be cubed or sliced thinly to resemble the humble potato…and it browns nicely, too. (Especially in one of these awesome animal fats.) The cucumber also holds it own during cooking, and makes a great substitute for celery or tomatoes for those of y’all that have starch, fiber or nightshade intolerance.
Create your own hash combo with what you’ve got on hand! Got summer squash? Use that instead of chayote. Sub out leeks or red onion instead of green onion. Use parsnips rather than carrots if you so desire, and celery is a great replacement for the cucumber. Use other ground meats or even flaked fish for your protein. Get crazy wit it, yo!
- 1 Tb bacon fat -or- animal fat of choice
- 1.5 cup carrots, cubed (about 4 medium carrots)
- 2 chayote squash, peeled and cubed
- 1 cup English cucumber, peeled and cubed (about 1 medium cucumber)
- 1/2 bunch green onions, roughly chopped (*for low-FODMAP, use green parts only)
- 2 clove garlic, pressed (*omit for low-FODMAP)
- 1 lb ground beef (any ground meat will do)
- 1.5 tsp cinnamon, ground
- 1 tsp ginger, ground
- 1/2 tsp turmeric, ground
- 1/2 tsp oregano, dried
- 1/2 tsp sage, dried
- 1 to 2 tsp Maldon Smoked Salt -or- to taste
- 1 tsp fennel seeds (*omit for AIP)
- 1/4 tsp black pepper (*omit for AIP)
- 1/4 cup bone broth -or- water
- Heat a large cast-iron skillet over medium-high heat, and add in the fat.
- Add carrots, chayote, cucumber and onion, stir well to coat in fat, and allow to saute for about 5 minutes.
- Add in garlic, ground meat and seasonings. Use a Mix N Chop to break meat into smaller pieces and mix evenly into the mixture.
- Pour bone broth over mixture, bring to a simmer, then cover the skillet with a lid.
- Turn the heat down to medium, and cook for 15 minutes.
- Remove lid, stir well, and if desired turn heat up to high and allow liquid to reduce for about 4 minutes. (Cooking even longer will allow edges to brown and become crispier.)
- Taste and adjust seasonings, and enjoy!
- This is great with a poached or fried egg on top! (*AIP reintroduction)