summer hash

Ingredients

Base:
• This will be the base regardless of what meat and veggies that you use.
• 2-3 tablespoons of ghee, avocado oil, or pastured lard
• 4-6 cloves garlic, smashed, depending on your love of garlic
• 1 onion, diced
• Handful of fresh herbs* from the garden, roughly chopped
• Salt and pepper to taste
Options:
• Get creative here. This is a great way to use up those handful of green beans or one zucchini that is about to go bad. This is just a template, so have fun with it.
• 1 pound pastured ground beef or turkey or lamb or pork or sauteed mushrooms for a vegan option
• 4-5 cups of assorted summer vegetables, chopped roughly the same size
• Some ideas: sweet peppers, potatoes, green beans, summer squash, tomatoes, Swiss chard or kale, sweet corn, one hot pepper, broccoli, cabbage, etc.
• 1/4 cup of water or stock

Instructions

1. In a large and deep saucepan, saute the onions in the fat of your choice over medium heat.
2. Once the onions are translucent, add the meat or mushrooms and continue cooking until cooked through.
3. Add the garlic and spices and cook until fragrant (just about a minute).
4. Add the vegetables to the mixture, saute for a few minutes, and then add the water or stock.
5. Cook until most of the liquid has evaporated and the vegetables are your desired done-ness (if using potatoes, you may want to dice up in smaller pieces so they will cook faster or, alternately, cook them separately on their own to get a head start).

Notes