Breakfast · Middle Eastern · 15 min
Bison and Roasted Celeriac Hash with Preserved Lemon and Rosemary
- Calories
- 871
- Protein
- 53g
- Carbs
- 44g
- Fat
- 54g
Ingredients
- 220 g ground bison
- 220 g celeriac
- 40 g sourdough bread
- 1 tbsp olive oil
- 1 tsp preserved lemon
- 1 sprig rosemary
- 0.5 tsp salt
- 0.25 tsp black pepper
- 60 g labneh
Method
- 01Preheat oven to 400°F (200°C). Toss diced celeriac with 1 teaspoon olive oil and 1/4 teaspoon salt. Spread on a parchment-lined baking sheet and roast for 20 minutes until caramelised and fork-tender.
- 02Heat remaining 2 teaspoons olive oil in a large cast-iron skillet over medium-high heat. Add ground bison, half the remaining salt, and black pepper.
- 03Sauté ground bison for 6-8 minutes, breaking it into pieces, until well browned and cooked to a safe internal temperature of 160°F (71°C).
- 04Add roasted celeriac and torn sourdough bread pieces directly into skillet with bison. Toss together for 2-3 minutes until sourdough toasts and crisps in rendered fat.
- 05Stir in minced preserved lemon and fresh chopped rosemary, tossing for 1 minute until fragrant.
- 06Transfer hot hash into a wide shallow bowl and top with a cool dollop of labneh.
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