Hash means you convert one thing to another. In this case, I’m talking about meat. I usually use brats of some sort; beef, pork, even chicken in the past. I cook this up with what I call a slurry, which is essentially a flavor bomb, and then throw in some veg and roasted poblanos. Traditional hash contains potatoes but I have been trying to eat more vegetables so I used some broccoli that looked good instead. See below for other alternatives you could use in this recipe.

Poblano Hash

Hash ingredients

1 package Brats, skin removed (usually this is 5)

1/2c plain bread crumbs

1t oregano

1t paprika

1t parsley

1/2t garlic powder

1/2t onion powder

1t salt

½ pepper

1 head broccoli, bite size pieces

1 red pepper, small strips

2 poblano peppers, roasted, peeled, deseeded, diced

Slurry ingredients

1T coconut oil

1/2c beef broth

1 large tomato, cut into a couple wedges

1/2 white onion, cut into a couple wedges

2 cloves garlic, whole is fine

1t oregano

1/2t paprika

1t Salt

1/2t pepper

Prep

First thing, roast your 2 poblano peppers and let them rest in a closed plastic bag (or kitchen towel).  This allows the steam to loosen that skin so it peels off easy.

Remove the skins from 1 package of brats and place loose meat in a bowl. Add 1/2c plain bread crumbs, 1t oregano, 1t paprika, 1t parsley, 1/2t garlic powder, 1/2t onion powder, 1t salt, and ½ pepper, mixing to combine all. Using a mini-scoop, form ~30 small balls. In a high sided pot (with a lid) on medium high heat, brown the meat balls on all sides, about 3 minutes per turn. These brats contained enough fat and no extra oil is needed to brown them.

Slurry

While the meat is browning, make the slurry. In a blender add 1T coconut oil, 1/2c beef broth, 1 large tomato, cut into a couple wedges, 1/2 white onion, cut into a couple wedges, 2 cloves garlic, whole is fine, 1t oregano, 1/2t paprika, 1t salt, and 1/2t pepper. Blend for about 1 minute, should be smooth, no big chunks of anything.

Hash

When the meat is cooked on all sides, add the slurry to the pan, mix well to coat all the meat. Then lower the heat to medium and let simmer for 5 minutes.

Peel and chop the poblano peppers. Discarding the peel and seeds, chop the pepper into bite size pieces. Unless you like things spicy, then throw those seeds into the hash.

Add 1 head broccoli, cut into bite size pieces, as a layer over the meat, then 1 red pepper, cut in small strips, and your poblano on top of that. Don’t mix these in, just let them rest on top of the meatballs. Put the lid back on and let it steam for about 5 minutes. (You like your broccoli mushy steam it longer, you like it crunchier steam it less). Then mix your hash all together, cover it again, and simmer for another 3-5 minutes.

Pictured: Poblano hash served over roasted, mashed sweet potato and topped with a little green onion

Alternatives:

Meat: beef brats, chicken sausages, Italian sausages, ground turkey/hamburger (lessen meat browning time), tempeh.

Veg: Potato, broccoli, cauliflower, zucchini, squash.

Slurry: any kind of broth with the flavors you like, say garlic ginger turmeric and cilantro, or oregano mint and peas.

I encourage you to try some different combinations, you could eat a hash every night and it could be a completely different meal.