This is a great spin on a traditional hash and perfect for Sunday brunch.
Ingredients: Serves One
6oz Zucchini 6oz Ground Beef 80% Lean 2 Organic Cage Free Brown Eggs 1oz Shredded Mozzarella 2 tbsp Olive Oil 1 tbsp Grass-Fed Butter
Cut up zucchini into 1/4″ round pieces and coat with 1 tbsp of olive oil and season with salt, pepper and garlic powder. Cook in air-fryer at 350 degrees for 10 minutes.
In a medium non-stick pan heat 1 tbsp of olive oil and ground beef. Season with salt, pepper, garlic powder and paprika. Cook ground beef until brown and break into bite size pieces. Remove ground beef and set aside.
In the same pan (no need to remove ground beef drippings) heat 1 tbsp grass-fed butter (Kerrygold is best). Once the butter is melted and evenly distributed in the pan, crack two eggs directly in the pan side-by-side and sprinkle a little salt on top. Cover with a clear glass lid and cook on medium heat until desired doneness. Fried eggs sunny side up are best so the yolk coats the rest of the ingredients.
While the eggs are cooking, begin building your hash by adding cooked zucchini to a bowl then cover the zucchini with the ground beef and mozzarella. As soon as the eggs are done cooking slide them carefully over the rest of the ingredients in the bowl. Finish the dish with fresh cracked black pepper and some dry parsley.
Calories: 700 Net Carbs: 3 Fat: 52 Protein: 62
*Nutritional values may vary depending on ingredients.