This Weeks Recipe 2-23-26

Ground Pork Harvest Hash with Carnival Squash, Yukon Potatoes & Rainbow Carrots

A rustic, slightly crispy skillet meal with natural sweetness from the squash and carrots.

Ingredients

• 1 lb ground pork

• 1 carnival squash, peeled and diced small

• 3 Yukon potatoes, diced

• 3–4 rainbow carrots, chopped

• 2 tbsp olive oil or butter

• 1 small onion (optional), diced

• 2 cloves garlic, minced

• 1 tsp salt

• ½ tsp black pepper

• 1 tsp smoked paprika or thyme

• Optional: fried eggs or fresh parsley for serving

Instructions

1. Start the potatoes:
   Heat 1 tbsp oil in a large skillet over medium heat. Add diced Yukon potatoes. Cook 8–10 minutes, stirring occasionally, until they begin to brown.

2. Add squash & carrots:
   Stir in carnival squash and carrots. Cook another 8–10 minutes until everything softens and gets lightly caramelized.

3. Brown the pork:
   Push veggies to the side of the pan. Add ground pork, onion (if using), and garlic. Cook until pork is browned and cooked through.

4. Season & crisp:
   Mix everything together. Add salt, pepper, and paprika/thyme. Let sit undisturbed for a few minutes to get crispy edges.

5. Serve:
   Top with a fried egg or chopped parsley if desired.

Hearty, budget-friendly, and great for breakfast-for-dinner or a simple farm-style supper.