Breakfast · Middle Eastern · 15 min
Bison and Celeriac Hash with Preserved Lemon and Labneh
- Calories
- 743
- Protein
- 53g
- Carbs
- 45g
- Fat
- 39g
Ingredients
- 164.8 g ground bison
- 200 g celeriac
- 1 tbsp extra-virgin olive oil
- 1 tbsp preserved lemon
- 0.25 tsp salt
- 0.25 tsp black pepper
- 0.8147 cup labneh
- 1 slice sourdough bread
Method
- 01Preheat your oven to 400°F (200°C). Toss diced celeriac with half of the olive oil and a pinch of salt on a baking sheet.
- 02Roast celeriac in the oven for 15–18 minutes until tender and edges are lightly golden.
- 03Heat remaining olive oil in a skillet over medium-high heat. Add ground bison and cook, breaking up with a spoon, for 6–8 minutes until deeply browned and internal temperature reaches 160°F (71°C).
- 04Fold roasted celeriac into the skillet with browned bison, then stir in minced preserved lemon rind and cracked black pepper.
- 05Spread labneh in a generous circle over the base of a warm serving plate.
- 06Spoon piping hot bison and celeriac hash over labneh and top with torn toasted sourdough bread croutons.
Cook it with the whole plan around it
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