Did you see my breakfast I posted last week on Instagram? If not, biltong HASH ahead!!
This hash was inspired by this great restaurant I visited Atlanta, Biltong Bar. It’s in Ponce City Market – if you haven’t visited this foodie haven, highly recommend! There were so many good restaurants and fun places to window shop. Biltong Bar had their meat to go, so of course I grabbed some! See our dish below:
What’s biltong, you ask? It’s meat seasoned with vinegar, salt and other spices and then air dried, hanging 3-7 days to create a nice aged taste. Sounds weird, but is delicious. Jerky, however, is usually dried without vinegar, sometimes smoked, and generally dehydrated instead of dried.
SO how you gonna make this. Start with potatoes – I roasted mine the night before as the base. You could also sautee them in the same pan but they may take a little while longer. To start the hash, I heated up the good old Lodge cast iron
Mmm yes dem eggs. Served on my most favorite of plates.
This was breakfast for two + lunch leftovers for me – it was great heated up, even without an egg! You could definitely make it your own with whatever peppers or potatoes (sweet!) you had on hand. Regular jerky (good quality ones of course) would work well here, too! I need to see if I can get more of the biltong shipped to me in the meantime…
Spicy South African Biltong Hash
Ingredients
- 1 russet potato
- 1 onion sliced thinly
- 2 cubanelle peppers sliced thinly
- 1 -2 handfuls of biltong or beef jerky
- 2 cups shredded kale or spinach
- 1 Tablespoon olive or canola oil
- 1/4 teaspoon ground black pepper
- Pinch of salt
- 2-3 eggs
Instructions
- Small dice the potato and roast in the oven until brown. This took about 30 minutes on 375 for me. You can do this ahead of time!
- Meanwhile, slice the peppers and onion thinly.
- Heat a skillet on medium. Add the oil, then the onion. Cook until soft and translucent.
- Add the sliced peppers and cook until desired softness (we like our cubanelle peppers a tad crunchy).
- Add the biltong, kale or other greens, salt and pepper. Stir to combine until the greens have just wilted. Turn off heat.
- In another pan, heat to medium and cook eggs to desired doneness. We like ours runny to combine with the veggies!
- Top the hash with eggs, serve and enjoy!!
Enjoy, and let me know if you’ve had biltong 🙂
is the one I’m using. I love All-Clad!! Their products are so high quality.
in this (1 scoop, 9g of protein) for protein. You can use another protein powder, but adjust the sweetness/flavors accordingly. I personally have been loving collagen not just for the protein aspect but all the other good 
blend would be great too). Note: they are *perfect* with the original recipe, but I was SO excited about how good they turned out with these changes. And by good I mean flaky, butter and TALL! That’s usually a problem with non-white flour baking – things don’t seem to rise or brown as well. These guys, though, no problem. Serve with butter and jam and you’ll be SET.
one, so you are working with those deep muffin pockets. I need to try regular muffins in this pan…I think they would be divine!
. Then arugula, peaches, and corn on top. I kept the dressing light to let the produce flavors shine through. We had limes laying around so I made a lime vinaigrette, adding in olive oil, honey, a bit of mustard (to hold everything together), salt and pepper. The lime and honey was a perfect complement to the juicy peaches. I loved how well the salad piled up with the zucchini ribbons 🙂
(a lot of it), mixed with a can of coconut milk and just cooked the chicken overnight for about 8 hours. I added in the red pepper and some broccoli during the last 30 minutes to cook a little (but not be overcooked). Added a splash of rice vinegar and lime juice at the end as well, but just the curry paste and coconut milk is great!
– it really helps prevent from overcooking, especially for fish!
Who would’ve thought we’d want something this frosty and cold in early March…it’s still winter after all. Except here in D.C. the weather has been seasonably warm! No wonder the cherry blossoms are coming early this year.
), chia seeds, hemp seeds and coconut. A perfect breakfast if you’re looking for something on the sweet side but not too heavy.
or 
to have with my yogurt this week but we had already maxed our grocery budget for the month, hehe. I secretly don’t mind because it means a bit of pantry clean out and creativity!
That was stuck in my head because Mr. P has been singing it here and there…but also because I get excited about sharing things like this amazing soup!!! This recipe is a throwback to college (I still have the paper print out) and still one of my favorites. It was originally inspired by one of my best friend’s visits to Rev Soup in Charlottesville, but now we have a recipe to call our own! It’s creamy // comforting // spicy // and delicious. Need I say more?
. So good. I made the meat the night before to do a little meal prep and it worked out great – I just ate it on its own with a little avocado and salad for dinner, and then I didn’t have to cook it the next day! I got two pounds of meat (!) and cooked it all up at once so we could have this throughout the week as leftovers. Just this + sauce is delicious on its own.
