SERVES 4

    PREP TIME: 10 minutes

    COOK TIME: 25 minutes

    Living on a sailboat full-time, we are a little obsessed about easy one-pan meals, especially when they yield leftovers so that I have to cook only twice as opposed to three times a day. This hash is a household favorite! I think it’ll become one of yours, too. We love it with creamy Italian dressing, but mayonnaise (store-bought or homemade, here) or my Lemon Turmeric Dressing & Marinade (here) would also be amazing.

    I like to use bottom round steak in this recipe, but you can have your pick!

    ¼ cup (55 g) coconut oil or ghee

    ⅔ cup (100 g) sliced white onions

    3 cloves garlic, minced

    3 medium turnips (about 1 lb/455 g), peeled and cubed

    2 medium carrots (about 5 oz/140 g), diced

    1 red bell pepper, diced

    8 ounces (225 g) boneless steak, thinly sliced

    ⅓ cup (25 g) crushed pork rinds

    2 tablespoons chopped fresh parsley leaves

    1 teaspoon fresh thyme leaves

    ¼ teaspoon finely ground sea salt

    ⅛ teaspoon ground black pepper

    ½ cup (120 ml) creamy Italian dressing

    1. Heat the oil in a large frying pan over medium heat. Add the onions and garlic and cook until the onions are translucent, 5 to 7 minutes.
    2. Add the turnips, carrots, bell pepper, and steak. Toss to coat, cover, and cook for 15 to 18 minutes, stirring every 3 minutes, until the turnips are fork-tender and the steak is cooked to your liking. Remove the pan from the heat.
    3. Add the crushed pork rinds, parsley, thyme, salt, and pepper and toss to coat.
    4. Divide the hash evenly among 4 bowls and drizzle each bowl with 2 tablespoons of dressing just before serving.

    PRESSURE COOK IT: Use the sauté mode for Step 1. In Step 2, add ¼ cup (60 ml) of beef bone broth, seal the lid, and cook on high pressure for 10 minutes. Allow the pressure to release naturally before removing the lid, then continue with Steps 3 and 4.

    STORE IT: Keep in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.

    REHEAT IT: Transfer a single serving to a microwave-safe dish, cover, and microwave for 2 minutes, or place in a frying pan with a drop of oil, cover, and reheat over medium heat for 5 minutes.

    THAW IT: Set in the fridge and allow to thaw completely before using the reheating instructions above.

    make it COCONUT-FREE:

    Do not use coconut oil.

    make it DAIRY-FREE:

    Do not use ghee.


    Replace store-bought creamy Italian dressing with my homemade version.

    Per serving, made with coconut oil and bottom round steak, with homemade creamy Italian dressing:

    calories: 512 | calories from fat: 335 | total fat: 37.4 g | saturated fat: 16.1 g | cholesterol: 62 mg

    sodium: 454 mg | carbs: 17.4 g | dietary fiber: 4.1 g | net carbs: 13.3 g | sugars: 9.1 g | protein: 26.6 g

    FAT : 66%
    CARBS : 13%
    PROTEIN : 21%