For those that don’t know, I like to cook. Friends and family tell me I’m good at it, which is a plus. I’ve never really tracked recipes I’ve created though, which has greatly bothered my loving wife for many years, so I figured there is no time like the present to start, most especially since everyone seemed to enjoy last night’s meal. So, I present my first recipe: Three B Hash. Pictures and step-by-step explanations are at the top, but if you’re impatient the ingredients and recipe are at the bottom of this post.
Why is it called “Three B Hash” you ask? That’s because the main ingredients are Bacon, Beef, and Bison, with a huge amount of vegetables tossed in as well. Yes, I’m aware that I’m not very good at creating names for meals. I’m perfectly content with that. =)
It’s not the healthiest meal for most diets, but I’ve been drinking Soylent 2.0 for most breakfasts and lunches, so I’m not at all concerned with the high fat content, and one of my daughters is gluten sensitive so most meals end up being low net carbs, which I like to think makes up for something, somewhere in my diet.
Note on this recipe: You’re going to want a deep skillet that can go from stove to oven for this recipe. I used and recommend this 5 quart deep cast iron skillet.
First, start with a pound of bacon. Maybe this was 12 ounces, but I’m not positive. This is super thick cut Maple Smoked Bacon. I’d never eaten it before but promptly fell in love with it last night. Dice it into smaller pieces around 1″ x 1″, throw it in the pan and cook over medium heat for about 10 minutes, then remove it from the pan and set it aside for later. Make sure to leave that bacon grease in there though!
Next, add a pound of ground beef and a pound of ground bison. Don’t make the same mistake I did with thinking your ground beef is fully thawed.
Continue cooking over medium heat until the beef and bison are browned, then remove from the pan and set it aside with the bacon. Again, leave the grease! Fat is your friend in this recipe. My ground beef wasn’t exactly on the lean side, so yours likely won’t look quite this bad.
Now we’ll want to add in our vegetables and spices. I ended up with diced red potatoes, onions, carrots, brussels sprouts, cauliflower, and broccoli, but anything will do really. The main goal here is to have a roughly equal ratio of vegetables to meat.
Don’t forget spices though! I chose minced garlic, garlic chili sauce, and sundried tomato pesto, combined with some dried thyme and rosemary that Holly and I prepared this past spring when we ended up with a ton of herbs from the co-op we buy from occasionally.
Once everything is in the pan, stir until everything is nicely mixed together.
Then, simply cover and leave it cooking over medium heat for about 10 minutes, stirring once roughly halfway through. You’ll also want to preheat your oven to 400F at this point.
Once the vegetables are tender, add the meat back in.
Beat six eggs in a bowl, then add the eggs to the pan.
Mix all the ingredients thoroughly, taking a moment to give thanks for the invention of deep cast iron skillets (this is mine), then cover and transfer to the preheated oven.
Leave it baking for 20 minutes, then pull it out, give it 10 minutes to cool down and dig in.
- 1 lb Thick Cut Bacon
- 1 lb Ground Beef
- 1 lb Ground Bison
- ~2lbs Assorted Vegetables, with my choices consisting of the below
- 4 red potatoes, cubed
- 8 oz carrots, diced
- 8 oz brussels sprouts, halved
- 1 medium yellow onion, diced
- 4 oz broccoli
- 4 oz cauliflower
- 6 eggs
- 2 tbsp Minced Garlic
- 4 tbsp Huy Fong Chili Garlic Sauce
- 4 tbsp Cibo Naturals Tomato Pesto
- 2 tsp Dried Thyme
- 2 tsp Dried Rosemary
- Dice bacon. Transfer to pan and cook over medium heat for 10 minutes, or until completely cooked. Once cooked, remove bacon from the pan and set aside, leaving the grease.
- Add the ground beef and ground bison to the pan, and brown. Once browned, remove from the pan and set aside, leaving the fats.
- Start pre-heating your oven to 400F.
- Add all vegetables and spices, mix thoroughly. Cover and cook for 10 minutes, or until cauliflower starts getting soft, stirring every 5 minutes.
- Add the bacon, ground beef, and ground bison back to the pan.
- Beat six eggs in a bowl, pour the beaten eggs into the pan and mix thoroughly.
- Cover and transfer the pan to the oven. Bake for 20 minutes, or until a thermometer inserted into the hash reads a temperature of 165F – the minimum safe temperature for a casserole, which this kind of is.