Beef Bacon Plantain Hash

This meal was seriously the bomb! By the end of the week I honestly contemplated just making it again for next week's meal prep. Plus, you know it's a good one when all your coworkers tell you how good it smells everyday. Anyways though, fairly simple recipe and all done in one pot (I used a large dutch oven). I threw the red onion and garlic in the food processor, then while those were sauteing I threw the brussels sprouts and kale in the food processor to shred too. If you are not a kale person, I recommend throwing them in the food processor too because you legit can't pick the kale taste out of the meal whatsoever. An easy way to get more vegetables and micronutrients into your diet. Of course you don't have to throw any of these ingredients in the food processor at all if you'd rather slice and dice them on your own, or just purchase them pre-cut. Besides that, I'm not sure what else I can say about this meal other then you must give it a try! 

Beef Bacon Plantain Hash
Ingredients:

• 8 ounces bacon, chopped
• 3 yellow plantains, peeled and chopped
• 1 red onion, peeled and chopped
• 1 tablespoon minced garlic
• 2 lb. grass-fed ground beef
• 12-16 ounces shredded brussels sprouts
• 6-8 ounces chopped kale (I used a spinach and kale blend)
• 3 teaspoons dried oregano
• 2 teaspoon garlic powder
• 1 teaspoon sea salt
• ¼ cup chopped cilantro, plus extra to garnish
• juice of 1 lime
• 1-2 avocados (optional)

Directions:

1. Cook the bacon in a large skillet over medium/high heat until crispy. Remove to a paper towel-lined plate and set aside, reserving bacon grease in a small bowl.
2. Add 2 tablespoons of bacon grease to the skillet and sauté plantains on medium/high heat for 5-6 minutes, or until golden/brown in color and softened. Remove to a plate and set aside.
3. Add another tablespoon of bacon fat and cook the red onion and minced garlic for 2-3 minutes, then add in the ground beef.
4. Cook beef and onion mixture for another 3 minutes until beef has browned, then add in brussels sprouts and kale.
5. Sauté for 2-3 minutes, then cover pan for an additional 2-3 minutes, or until greens have softened.
6. Add plantains and bacon back into the skillet, along with spices, salt, lime juice and cilantro.
7. Turn off heat and top with avocado slices and extra cilantro, if desired.

​Original recipe found here