… Quick, Colorful Weeknight One-Dish-Wonder Dinner!
This is a super easy, super tasty weeknight meal that can be ready in about 30 minutes. If that’s not enough, it’s free of the top eight allergens. This is a “stacked” dish (also referred to by Daily Forage members as a “one-dish-wonder”) so you get all the flavors in each bite. I LOVE that kind of dish. Whenever I’m looking for something fast and easy for dinner, I seem to put it into this style of cooking and plating – kind of a comfort food to me. I don’t really know how much style is involved, but it works for me. The other aspect of one-dish-wonder meals is they are completely adaptable to whatever ingredients you have in the kitchen, so if you read through this recipe and find you don’t have (or don’t care for) the suggested beets or fennel, simply substitute them with veggies of your choice. Just try to keep it as colorful and texture-rich as possible, for eye appeal, nutritional value, and yum factor. Enjoy!
Gluten-free, Dairy-free Pork, Beet and Fennel Hash
Cooking time: about 20 minutes
Makes about 4 good size portions
3 Tablespoons extra virgin olive oil
1/2 bag frozen hash browns – Ore Ida hash browns are gluten-free
2 green onions including green portion, thinly sliced – reserve just a few for garnish
1/2 teaspoon onion powder
salt and pepper, to taste
1-2 Tablespoons extra virgin olive oil
1 sweet onion, chopped
1 fennel bulb, chopped, stems and fronds removed and discarded
2 medium beets, peeled and chopped
1 Tablespoon fresh rosemary leaves, finely chopped
1 1/4 pounds pork tenderloin, silver skin and fat removed, then cubed – be sure your pork has not been injected with a broth containing gluten
1 clove garlic, minced
1 teaspoon onion powder
salt and pepper, to taste
Heat 3 Tablespoons oil in a large skillet, then add hash browns and pat down into an even layer. Cover and let cook about 5 minutes. Remove cover and turn hash browns over to brown other side and continue cooking, covering again. Cook another 5 minutes or so, checking occasionally to make sure they are browning but not burning. Some will stick to the bottom of the pan – that’s fine. They should scoop up when ready to serve. Remove lid and stir in most of the green onions, onion powder, and salt and pepper to taste. Continue cooking, stirring occasionally to brown potatoes well. This may take about 20 minutes. Cook on a high enough heat to cause browning and crispiness, without frying. Once the potatoes brown, you can reduce the heat and continue cooking slowly while preparing the rest of the meal.
Heat 1 Tablespoon oil in another large skillet. Add onion, fennel, rosemary, and beets. Sauté over medium heat until beets and fennel are tender, stirring occasionally. When veggies are tender, transfer to a bowl and cover to keep warm. Return pan, and any of the remaining oil, to heat.
Add garlic to warm pan, adding a bit more oil if necessary, and cook about 1 minute. Add pork and sprinkle with onion powder. Cook pork until well browned and cooked through the center of each piece.
Return cooked veggies to the pork pan and stir. Cook just a bit longer to make sure all veggies are hot. Add salt and pepper to taste.
Serve by scooping 1/4 of the crispy cooked hash browns onto the center of a plate. Ladle 1/4 of the pork and beet mixture over the top of the hash browns. Garnish with the remaining green onions.
Safe food is a journey … Thrive!™