Whenever I’m trying to use up ingredients leftover in my fridge, my mind goes right to making hash. A hash is a dish of cooked meat cut into small pieces and cooked again with other ingredients, usually with shredded or cubed potatoes. You can use practically anything in it, which you know I love! I’ve tried it with sweet potatoes as well but on this special occasion, I had butternut squash in the house and this was the perfect time to use it. I wasn’t even planning to post this recipe until I tasted it and I knew I had done something right. Between the shredded Brussels sprouts, onions, ground veal, squash, dijon mustard, curry and cinnamon, this recipe packs in crazy amounts of flavor and texture.

Veal and Brussels Sprout Hash
serves 2-4 

2 Tbsp olive oil
2 Tbsp walnut oil (or olive oil)
1 medium onion, chopped
2 cloves garlic, minced
1 cup Brussels sprouts, shredded
1 lb. ground veal
2 tsp dijon mustard
1/2 tsp salt
1/2 tsp pepper
1/2 tsp curry powder
1/4 tsp ground cinnamon
4 cups chopped butternut squash
2-4 eggs, optional

I preheated the oven to 400 degrees F and lined a baking sheet with parchment paper. I stirred together the butternut squash and walnut oil (you can also use olive oil) with a dash of salt and pepper and roasted the squash for 45 minutes, until cooked through and browning around the edges.

When the squash was finished roasting, I heated the olive oil over medium-high heat in a heavy pan then added the onions, garlic and Brussels sprouts and sautéed 5 minutes to soften.

I added the ground veal, curry, cinnamon, salt and pepper and cooked for around 8-10 minutes, until completely cooked through. I added the dijon mustard and stirred to combine.

I added the roasted butternut squash to the veal mixture and carefully stirred to combine. You want to make sure not to break up the squash too much.

Can you believe that’s it! If you want to take it up another notch, fry up an egg and serve it on top of the hash. Boom!

Eat with your eyes…and then devour!

Veal and Brussels Sprout Hash
 
Author:

Ingredients
  • 2 Tbsp olive oil
  • 2 Tbsp walnut oil (or olive oil)
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup Brussels sprouts, shredded
  • 1 lb. ground veal
  • 2 tsp dijon mustard
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp curry powder
  • ¼ tsp ground cinnamon
  • 4 cups chopped butternut squash
  • 2-4 eggs, optional

Instructions
  1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
  2. Stir together the butternut squash and walnut oil (you can also use olive oil) with a dash of salt and pepper and roast the squash for 45 minutes, until cooked through and browning around the edges.
  3. When the squash is finished roasting, heat the olive oil over medium-high heat in a heavy pan then add the onions, garlic and Brussels sprouts and sauté 5 minutes to soften.
  4. Add the ground veal, curry, cinnamon, salt and pepper and cook for around 8-10 minutes, until completely cooked through. Add the dijon mustard and stir to combine.
  5. Add the roasted butternut squash to the veal mixture and carefully stir to combine.
  6. Serve the hash on it’s own or with a fried egg on top.