Thanksgiving is one of my favorite holidays! For me, it is a day filled with gratitude, cooking with my mom, sister, and aunt recipes that have been passed down through generations, frantically trying to get all the food on the table before it gets cold, my dad’s ceremonial carving of the turkey, watching a Christmas movie at the end of night by the fireplace, and being truly thankful for all of my countless blessings and simply spending time with the people I love the most in this world. Food conjures up such strong memories, doesn’t it? When you think of a dish your grandma used to make, aren’t you instantly transported back into her kitchen? Maybe watching her move about as if she were doing a choreographed dance. Or maybe trying to steal a tiny bite of her freshly made food because the smell was just too enticing and you couldn’t wait any longer! Thanksgiving food brings up those memories for me. So I try to relive those moments any chance I get and that is how I came up with this recipe.
Stuffing is hands down my favorite Thanksgiving dish. So much so that I typically eat a whole serving bowl of it single handedly! (no shame…) There is something so comforting to me about the taste and smell of stuffing, so this breakfast hash is a great way to start my day. It is packed with pork, apples, sage, mushrooms, and onions, so it’s savory, satisfying, and will provide lasting energy throughout the morning. Do you know what’s even more awesome? It’s so easy to make and takes 30 minutes tops!
I usually make this as part of my Sunday weekly meal prepping and batch cooking session. While this hash is cooking away on the stove, I’ll usually roast a few sweet potatoes to have on hand and eat with this hash throughout the week. You could even add some simple sauteed kale to make it even more nutrient dense. This hash will definitely keep you satisfied and feeling good all the way through til lunch!
2 TBS cooking fat (bacon grease, lard, coconut oil, olive oil)
1 onion chopped
4 garlic cloves chopped
3 celery stalks chopped
1 green apple chopped
1 ½ cup chopped mushrooms
1lb ground pork
- 2 tsp salt
- 3 tsp rubbed sage
- 1 ½ tsp dried rosemary
- 1 ½ tsp dried thyme
Begin by mixing together your seasoning blend. Next, add cooking fat to a large skillet and bring to medium heat. Add in onion, garlic, celery, apple, and mushrooms and saute until softened and browned, approximately 8 – 10 minutes. While the vegetables are sauteing, add in half of seasoning blend and stir to combine. Next, add the ground pork to skillet, breaking it up into pieces with your spatula and folding it into your veggies. Add in the remaining seasoning blend and combine. Saute your pork and veggie mixture until the pork is no longer pink and fully cooked through, approximately 10 – 15 minutes. Serve over a baked sweet potato with a side of sauteed kale for a nutritious and balanced breakfast!
I am sensitive to pork- any other meat ideas?? Ground turkey?
You could definitely do ground turkey or even ground chicken. I might increase the seasoning blend slightly though since turkey and chicken can taste bland. If you try it, let me know how it goes!
I only have ground sage. Will that work as well as rubbed sage? Do I just use less? Also – I need to omit the celery. Any ideas for some subsitutes, or should I just leave it out? Many thanks for all your hard work and sharing your imaginative recipes with us!
Yes, ground sage should work just as well and you can use the same amount the recipe calls for.
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