Turmeric Zucchini Hash
In a new series I like to call Amy Can't Eat That, I'm writing recipes for the odd, unexpected, mostly single pan concoctions I drum up in the kitchen. Each recipe comes with surprise ingredients focused on everything from allergy reduction to gut health. These meals are riducoulsy easy kitchen experiments that might make you come back for seconds.
A take on traditional hash, I give you Tum-Zuc Hash.
I'm obsessed with turmeric. The so yellow it stains all the things in the kitchen cousin of the ginger root, turmeric is herbal gold. Praised in Ayurvedic medicine, and increasingly in western medicine for its high levels of anti-inflammatory curcumin, turmeric decreases inflammation throughout the body, reduces histamine reaction, and fights free radicals. It's slightly nutty, bold taste compliments rich and sweet flavors, and if you fry is just right, it crisps up like little potato chips. Yes. You heard me.
Turmeric decreases inflammation throughout the body, reduces histamine reaction, and warms the blood. And if you fry is just right, it crisps up like little potato chips.
I decided to combine these superfood crips with a non traditional hash, except I've never had has before in my life, so really I am just guessing based on what I've seen on neighboring plates at bougie brunches. I do know hash contains potatoes, which I'm replacing with the ever-adaptable zucchini (today, mine is yellow, because yellow is always more delectable than green) and a meat. I've gone for artisanal grass fed beef. Because beef, it's what's for dinner.
1 Medium Zucchini (cubed)
1/2 lb. Ground Beef *or meat of choice*
1/4 White Onion
1 Small Piece Turmeric (sliced)
1 TBS Avocado Oil
1 LRG Chard Leaf
SPICES (A pinch of each)
The key to good hash (or so I hear) is crispiness. So, start by sautéing diced onion and sliced turmeric in the oil of your choice at medium to high heat. I am and avo-oil-all-the-way girl.
When the onion and tumeric start to crisp, lower the heat add ground beef. The key to beef (according to my father) is browning. So, while breaking up the hunk of ground beef in the pan, add cumin, my current fave--vanilla salt, cinnamon, ginger, and pepper. I find that cinnamon always compliments the squash family in a hearty, well rounded manner, while ginger will warm the body and provide a little zing.
Let the meat sit, stirring occasionally as it starts to brown. Add in zucchini. The smaller you cut it, the more hash like it will become. It's magic, that zucchini.
Finally, add the chopped chard leaf, which is just enough to pack your meal with extra vitamins without anyone noticing you've just forced them to eat chard.
Stir until chard is soft, but not wilted. Serve with eggs, or if eggs are current enemy number one (holler IGG food sensitivities!) go with my favorite, a bed of crunchy romaine. Sprinkle the top with some dulce flakes because kelp is the world's most nutritious vegetable, and dig in.
This fifteen minute meal avoids many food allergies, lowers inflammation, improves digestion, promotes fat burning, and increases iodine levels. Paleo, Ketogenic, and Whole30 approved. And it tastes pretty dope, if I do say so myself.
Do you struggle with food allergies? Are you a fan of turmeric? Should I write more recipes like this? Give me a "heck yes" "no way" or "eh?" in the comments, and let's get cooking.