Mushroom and Brussels Sprouts Hash

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Servings: 4 Prep: 20 min Cook: 10 min AIP Dairy Free GAPS Gluten Free Low Carb Paleo Cook for One Egg-Free Breakfast Homestyle Stovetop Added 7 months ago Updated 7 months ago

Missing nutrition data for: Dried Sage

Ingredients

1 onion

1 pound Brussels sprouts

2 tablespoons coconut oil, or fat of choice

2 ½ cups sliced mushrooms

2 teaspoons minced garlic

1 pound ground chicken, or ground meat of choice

1 teaspoon dried sage ⚠

1 teaspoon dried rosemary

¼ teaspoon cinnamon

⅛ teaspoon ground ginger

1 teaspoon sea salt, plus more to taste

Instructions

1. Peel and finely dice onion. Trim and slice Brussels sprouts thin.

2. Heat half of the oil in a pan over medium high heat, add the onions, mushroom, and garlic.

3. Cook until the mushrooms release their moisture, it evaporates and the mushrooms start to brown. Set aside.

4. Add ground meat, herbs, spices, and 2/3 of salt to the hot pan. Using a wooden spoon, break apart until meat is browned through. Set aside with the onion mixture.

5. Add the Brussels sprouts, sea salt, and remaining oil. Let the sprouts sit until the bottoms start to caramelize, about 5 minutes.

6. Add the onion mixture and cooked meat to the pan, combine well and continue cooking until the Brussels sprouts are nice and tender.

7. Season with more sea salt to your preference and serve.

Per serving incomplete

296

Cal

15g

Carbs

16g

Fat

25g

Protein

Carbs 19%

Fat 48%

Protein 32%