This 15-minute dinner hash is one of my favorite recipes! My sweet husband came up with this excellent dinner back in 2009 after my celiac diagnosis. He wanted something that we could both enjoy. He is so thoughtful! It is a nice comfort food without such a heavy carbohydrate load that you feel miserable. I love that it is uber easy to prepare and can be done in fifteen minutes. Jazz it up by serving it next to some fruit skewers or a nice frisee salad.
We originally posted this as one of my very first recipes called Jash (after my husband’s name, Josh & hash) in July of 2009 and was accompanied by a VERY unprofessional photo. Take a look at the bottom of this post to see how awesome it was. 😉 Back when I started blogging, there was almost no social media and it most certainly wasn’t a major part of promoting your blog. For me, quality photos also weren’t a huge deal. I just really wanted to share my experience of being new to gluten-free with others. I hope you enjoy this recipe as much as we have over the last 6 years.Print
- 1 lb. hamburger
- 1/4 c. onion, diced
- 1 c. frozen or fresh peas
- 1 c. frozen or fresh corn
- 1 of each red, yellow, and green bell peppers
- 16 oz. bag gluten-free hash browns (You can also make your own shredded potatoes if you aren’t in a hurry)
- 1 tsp. butter or coconut oil
- 1/2 c. cheese of your choice, we love raw cheddar (if paleo, omit cheese)
- Real Salt to taste
- Real Onion Salt to taste
- Real Garlic Salt to taste
- Brown meat with onion. In another pan, fry hash browns in butter or oil, whichever you choose to use. Add all your veggies to the hash browns and cook until potatoes are cooked through and veggies are no longer crunchy. Add meat and onion to hash brown/veggie mixture and mix together. Finish with Real Salt and a sprinkling of cheese if you want. Serve with your favorite gluten-free sauce such as hot sauce, ketchup or ranch dressing.
This was the original photo we posted with this recipe back on July 9, 2009. It was one of our first recipes!