Protein Swap | Homestyle Veggie-Loaded Pork Hash
with Roasted Garlic Aioli
Cooking time
20 minutes
Servings
2/4
Calories
800 /serving
Does it get any homier or cozier than a ground pork hash? Let’s add easier to that list, too! Tender cubes of potatoes, pre-chopped butternut squash and strands of kale keep the veg balance in check, dolloped with aioli for a deluxe edition.
We will send you:
- 250g Canadian-raised lean ground pork
- 450g Potatoes
- ½ Bunch of kale
- 50g Diced onions
- 200g Diced butternut squash
- 15g Minced roasted garlic
- 60ml Mayonnaise
- 10g Lively Garlic & Oregano spices (salt, paprika, garlic, vinegar powder, onion, red bell pepper, black pepper, canola oil, oregano, parsley, chives)
Contains: Eggs
You will need:
Large high-sided pan
Oil
Salt & pepper (S&P)
Total Fat
48 g
Saturated Fat
8 g
Sodium
760 mg
Total Carb
63 g
Sugars
10 g
Protein
34 g
Fibre
8 g
Preparation
Start the hash
- Medium-dice the potatoes.
- In a large, high-sided pan, heat a drizzle of oil on medium-high.
- Add the potatoes and S&P.
- Sauté, 6 to 8 min., until beginning to soften.
Mise en place
- Meanwhile, remove the kale leaves from the stems; roughly chop.
- In a medium bowl, make the aioli by combining the mayo, ½ the garlic and S&P.
Finish the hash
- To the pan, add the beef, onions, squash and remaining garlic; season with the spices and S&P.
- Cook, breaking up the meat, 4 to 6 min., until the beef* is cooked through and the vegetables are beginning to soften.
- Add the kale, 1 ½ cups water (double for 4 portions) and S&P; bring to a boil.
- Cook, stirring often, 5 to 7 min., until the vegetables are tender and the water is mostly evaporated.
- If the hash seems dry, add ¼ cup water.
Plate your dish
- Divide the hash between your bowls.
- Dollop the aioli over top. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
