breakfast

Bison and Celeriac Hash with Preserved Lemon and Labneh

Name: Bison and Celeriac Hash with Preserved Lemon and Labneh
Ingredients: 244.0 g Bison, ground, grass-fed, raw; 341.9 g Celeriac, raw, diced into 1/2-inch cubes; 90.2 g Labneh; 9.1 g Sourdough bread, toasted and torn; 22.8 g Preserved lemon, finely minced rind

Nutrition

700

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(5)

Bison, ground, grass-fed, raw244.0 g

Celeriac, raw, diced into 1/2-inch cubes341.9 g

Labneh90.2 g

Sourdough bread, toasted and torn9.1 g

Preserved lemon, finely minced rind22.8 g

Instructions

Preheat your oven to 400 deg F (200 deg C).

In a cast-iron skillet, brown the ground bison over medium-high heat until deeply caramelized and fragrant, breaking it into small crumbles.

Remove the meat with a slotted spoon, leaving the rendered fat in the pan.

Add the cubed celeriac to the skillet and roast in the oven for 15-18 minutes until tender and slightly golden at the edges.

Remove from the oven, fold the browned bison back into the skillet with the celeriac, and stir in the minced preserved lemon.

Season to taste with cracked black pepper.

To serve, spread a generous spoonful of cool, creamy labneh onto a warm plate.

Top with the piping hot bison-celeriac hash.

Garnish with the torn sourdough croutons for crunch and an extra drizzle of the pan juices.

The contrast between the savory, gamey bison and the bright, floral acidity of the preserved lemon provides an elegant start to the day.