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Hash Out of the Ordinary

Spiced Ground Beef, Purple Cauliflower, and Green Bean Skillet Hash

35 minutes
Serves 4
DinnerAmericanGluten-freeDairy-freeNut-freeShellfish-freeSoy-free
Herb's take

This American-style hash is what happens when your skillet gets a PhD in flavor: caramelized onions, garlicky beef, and vivid purple cauliflower mingle for maximum taste and science-lab color. You'll master the art of blooming spices and staggered veggie cooking , plus, it's way more fun than your average Tuesday night.

Ingredients

Yield
4

Instructions

  1. 01
    Heat 2 tablespoons olive oil in a large (12-inch) skillet over medium heat. Add the diced onion and cook, stirring occasionally, until deeply golden and just beginning to caramelize, about 7-8 minutes.
  2. 02
    Increase the heat to medium-high and add the ground beef. Cook, breaking it up with a spatula, until browned and mostly cooked through, about 5 minutes.
  3. 03
    Add the minced garlic, smoked paprika, and dried thyme. Stir constantly for 1 minute to bloom the spices.
  4. 04
    Season with kosher salt and black pepper, then add the purple cauliflower florets. Toss everything together and cook for 3 minutes, letting the cauliflower pick up a bit of color.
  5. 05
    Push everything to the sides of the skillet. Add the remaining 1 tablespoon olive oil to the center and add the green beans. Let them sizzle for 1 minute before stirring into the beef-cauliflower mixture.
  6. 06
    Reduce heat to medium-low, cover the skillet, and cook for 6-8 minutes, stirring once or twice, until the cauliflower is just tender and the green beans are bright.
  7. 07
    Uncover and increase heat to medium-high. Let the hash cook undisturbed for 2 minutes so you get some crispy-browned bits on the bottom.
  8. 08
    Remove from heat. Drizzle in the red wine vinegar and toss well to finish. Sprinkle with chopped fresh parsley before serving.
  9. 09
    Taste and adjust salt and pepper if needed. Serve hot, straight from the skillet.

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Hash Out of the Ordinary | Cook with Herb