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Dairy Free/ Dinner/ Gluten Free

Clean Eating Winter Pork Hash

This is a brilliant way to use up any leftover veggies you may have laying around in the fridge at the end of the week. I used up some leftover butternut squash and parsnips, but you can use anything you like.

I love my Actifry and using it to cook the vegetables in this recipe made for a really quick fuss free meal. If you do not have an ActiFry, you can roast the vegetables in the oven instead.

This meal is a typical dry hash, so if you prefer more of a sauce, you can add some stock and thicken it up at the end of cooking. Otherwise, you can serve it with some gravy. (Thats what we did). If you are looking for a clean gravy recipe, there are many around and they are not difficult to make. Here is a recipe from 100 Days Of Real Food that I like – Homemade Gravy.

Serve with sweet potato mash and steamed green vegetables.

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Clean Eating Winter Pork Hash

Clean Eating Winter Pork Hash

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  • Yield: 4 Servings

I love my Actifry and using it to cook the vegetables in this recipe made for a really quick fuss free meal. If you do not have an ActiFry, you can roast the vegetables in the oven instead.

Ingredients

Instructions

  1. Place the diced butternut squash, parsnip, 1 tsp oil, 1/2 tsp dried rosemary and a pinch of sea salt into an Actifry and cook for 25 minutes.
  2. In the last 10 -15 minutes of cooking, place 1 tsp oil into a saucepan and gently cook the onion and celery for 3 minutes.
  3. Once softened, add the pork mince and cook until the pork is no longer pink and completely cooked through.
  4. Once the butternut squash and parsnips are finished, add them to the pork with 1/4 tsp rosemary, garlic and salt and pepper. Stir to combine. (Add stock and thicken if you want it to have a sauce).
  5. Serve with sweet potato mash, homemade gravy and steamed vegetables.

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