Hash Three Ways {Recipe}

This past weekend, I did another one of my mini cooking marathons. We had finally eaten up most of the pre-made meals in the freezer and I am in the middle of crunch time in my day job. So I knew I needed to stock up our freezer if we didn’t want to starve in the coming weeks.

One of our go-to meals is hash. Pretty much it’s ground meat with some veggies. It’s not fancy but it is yummy, filling, and easy to make, freeze, and warm-up. This week, I made the hash three ways to give a little bit of variety. And since I’ve often had people ask what I cook up on these cooking days, I thought I’d share the quick and easy recipes.

Sweet Potato and Bacon Hash

This is my personal favorite – I love the flavor combinations! This is the first hash I ever made, and was invented when I was heading off for a 4 day business trip and wanted my  husband to have some food while I was away.

  • 3 lbs ground beef (or whatever kind of ground meat you prefer)
  • 2-3 medium sweet potatoes, shredded
  1. Cut bacon into bits and cook until crispy in a very large pan (I used a 5 Qt pan).
  2. Scoop out the bacon and save the bacon grease to cook with later. (Yes, cook with your bacon grease! It’s so yummy!)
  3. Use about 2 Tbsp of the bacon grease and cook the shredded sweet potatoes until softened (but not completely cooked). (You can shred your sweet potatoes with a cheese greater or your food processor. This time, I used the food processor since I was feeling particularly clumsy and didn’t want to lose any skin off my knuckles.)
  4. Remove the sweet potatoes and cook the ground beef until browned. Season as desired. (I used my Fab 4 of Spices, of course!)
  5. When the ground beef is browned, add back the bacon bits and sweet potatoes. Cook until done, about 10 minutes.

Beef with Veggies Hash

The other two varieties I made were similar, just with a different mix of veggies.

Hash #2 contained:

  • 1 cup onions
  • 3 lbs ground beef
  • 2 cups green beans
  • 2 cups cauliflower
  • 1 cup carrots
  • 1 can diced tomatoes
  • 1 can tomato sauce

The steps are very similar, although even simpler.

  1. Cook the onions in coconut oil or olive oil until they begin to turn translucent.
  2. Add the ground beef and cook until browned.
  3. Add all the vegetables, including the tomatoes and tomato sauce and cook until done (about 10 minutes).

Easy peasy, right?

Hash #3 is cooked exactly the same way as Hash #2, but with the following slight variation in veggies:

  • 1 cup onions
  • 3 lbs ground beef
  • 2 cups green beans
  • 2 cups cauliflower
  • 2 cups broccoli
  • 1 can diced tomatoes
  • 1 can tomato sauce

This yielded us 34 1-cup servings in about 2.5 hours. (The veggie hashes yield a couple extra servings due to all those veggies!) That doesn’t sound like a lot for a serving, but these are surprisingly filling, and we often eat it on top of some rice for a little “extra”.

We throw most of them into the freezer, keeping out just 1-2 days worth in the fridge. (We keep a large stock of single serving containers for this.) When you need more, just throw a couple servings in the fridge the night before and reheat for about 1 – 1.5 minutes in the microwave. Voila!

Now we will have lunches and dinner for at least a few weeks, worked in with other quick and easy meals (my slow cooker will be getting PLENTY of use!). And we don’t have to feel tempted by other “quick food” options that may not be as healthy.

What variations might you make for your freezer?

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  1. Julie says:

    Ooh these are great ideas. I like the variety with the staples being yummy ground beef. This is especially good with some ground venison since it is even better for you than moo cow ground. I think the max we’ve cooked is a week’s worth of meals so we just keep them in the fridge until they are gone, but cooking in bulk like this is a great idea when you have time. It feels weird to freeze a fresh meal though. Something I’ll need to get over heh. Oh well, I’ll probably be eating lean cuisines for the upcoming year since I probably won’t want to cook for just me.
    Julie recently posted..Friend’s Wedding, Change of Command, and Vacation

    • Girl Going Country says:

      Oh but that’s the beauty of this – you could cook once a month and have meals for most of the month! I love having stuff in the freezer and ready to go. I had never done that until we got a deep freezer this year, and I don’t know how I lived without some pre-made meals ready to go. :-)

  2. Ooh yum, those all sound delicious! Thanks for sharing at The Fun In Functional!
    Jessi @ Practically Functional recently posted..DIY Bulletin Board: Magnets, Dry Erase, and Cork!


  1. […] food while I’m away (in addition to always having single serving “meat hash” and other easy […]

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