Chayote Cucumber Sausage Hash

A sausage-flavored diner-style fav that's great for breakfast, lunch or dinner. Freezes and reheats well too!

10 minutes

25 minutes

Difficulty

This is our estimate based on online research.
Calories:	242
Fat:	11 g
Carbohydrates:	4 g
Protein:	23 g
Calculated per serving.

by Samantha Teague

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View other recipes by Samantha Teague

Serves: 4

Ingredients

1 Tbsp 1 Tbsp 1 Tbsp Bacon Grease
1.5 cup 1.5 cup 1.5 cup Carrots, cubed
2 whole 2 whole 2 whole Chayote, peeled and cubed
1 cup 1 cup 1 cup Cucumber, English, peeled and cubed
0.5 bunch 0.5 bunch 0.5 bunch Green Onion, roughly chopped
2 clove 2 clove 2 clove Garlic, pressed
1 lb 1 lb 1 lb Ground Beef
1.5 Tbsp 1.5 Tbsp 1.5 Tbsp Primal Palate Breakfast Blend
1 tsp 1 tsp 1 tsp Fennel Seed, (omit for AIP)
.25 tsp .25 tsp .25 tsp Black Peppercorns, Ground Fresh, (omit for AIP)
.25 cup .25 cup .25 cup Bone Broth (click for recipe), or water

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Heat a large cast-iron skillet over medium-high heat, and add in the fat.
Add carrots, chayote, cucumber and onion, stir well to coat in fat, and allow to saute for about 5 minutes.
Add in garlic, ground meat and seasonings. Use a Mix N Chop to break meat into smaller pieces and mix evenly into the mixture.
Pour bone broth over mixture, bring to a simmer, then cover the skillet with a lid.
Turn the heat down to medium, and cook for 15 minutes.
Remove lid, stir well, and if desired turn heat up to high and allow liquid to reduce for about 4 minutes. (Cooking even longer will allow edges to brown and become crispier.)
Taste and adjust seasonings, and enjoy!