Sweet Potato & Leftover Hash
Prep Time: 10 mins
Cook Time: 20 mins
4 Tablespoons of coconut oil (60 ml), to cook with
1/2 medium onion, finely diced
225g ground beef or left over meat from the week
2 small sweet potatoes, peeled and shredded
1 courgette, shredded
1 carrot, peeled and shredded
4 Tablespoons of fresh parsley, finely chopped
Salt, to taste
To shred the veg you can either use a grater or the grating blade on a food processer
Place coconut oil into a large frying pan on medium heat.
Add in the finely diced onion and cook until translucent.
Add in the ground beef and saute until fully cooked. If using left over meat just heat it through. Place on a plate.
In the same frying pan (add in more coconut oil if needed), add in the shredded sweet potato, courgette, and carrot. Cook until the sweet potato starts to get tender (approx. 5 minutes).
Add parsley, salt to taste, and any leftovers from the week.
Add back the ground beef or left over meat and mix.