Turmeric Ground Beef and Sweet Potato Hash with Bone Broth

September 29, 2020By Alysa Seeland

Turmeric Ground Beef and Sweet Potato Hash with Bone Broth

Name: Turmeric Ground Beef and Sweet Potato Hash with Bone Broth
Yield: 4
Ingredients: ½ large red onion, thinly sliced; 2-3 Tbsp lemon juice; Sea salt, to taste; ½ large red onion, medium diced; 2 sweet potatoes, medium diced; 1 red bell pepper, sliced thin; 2 - 4 Tbsp FOND’s Duck Fat for roasting; Sea salt &amp; pepper, to taste; 1 lb grass-fed ground beef; Sea salt &amp; pepper, to taste; 1 tsp ground turmeric; 1 tsp ground cumin; ½ cup FOND’s Fennel &amp; Bay Leaf Chicken Bone Broth; 1 cup Culina Plain &amp; Simple Yogurt; 2-3 Tbsp fresh lemon juice; Sea salt &amp; pepper, to taste; 6 mint leaves, sliced in thin ribbons for garnish

Rated 5 stars by 1 users

Servings

The French word “hasher” means to cut, which is where we get the word hash from in the culinary world. Traditionally this means you slice up meat and fry onions and potatoes. We’re taking it a more nourishing route! This dish features cumin which is very cooling to the body and is great to consume in hot weather! This dish pleases - we never have any leftovers!

A few notes about this recipe: because it is done in stages you can easily use any meat if you prefer not to use ground beef. For example, I’ve made this with drumsticks or chicken legs I had lying around and the dish was incredible then as well.

Ingredients

Marinated Onions:

½ large red onion, thinly sliced
2-3 Tbsp lemon juice
Sea salt, to taste

Roasted Veggies:

½ large red onion, medium diced
2 sweet potatoes, medium diced
1 red bell pepper, sliced thin
2 - 4 Tbsp FOND’s Duck Fat for roasting
Sea salt & pepper, to taste

Ground Beef:

1 lb grass-fed ground beef
Sea salt & pepper, to taste
1 tsp ground turmeric
1 tsp ground cumin
½ cup FOND’s Fennel & Bay Leaf Chicken Bone Broth

Sauce:

1 cup Culina Plain & Simple Yogurt
2-3 Tbsp fresh lemon juice
Sea salt & pepper, to taste

Garnish:

6 mint leaves, sliced in thin ribbons for garnish

Directions

Start by marinating the onions. Combine the sliced red onions and 2-3 Tbsp of lemon juice in a small bowl and season with salt. You want them to be coated in the lemon juice but not drowning, as they will start to release some liquid while they marinate. You’ll want to marinate them for a minimum of 45 minutes at room temperature for the best flavor.
Preheat your oven to 425 degrees and start cutting your veggies! Once you’ve diced the sweet potatoes and onion and cut the peppers into thin strips, transfer to a rimmed baking sheet and drizzle with olive oil, salt, and pepper. Cook for 30 minutes, rotating the pan halfway through.
Next, cook your ground beef in a cast iron skillet on medium high heat with the turmeric, cumin, salt, and pepper. Add the bone broth in, cooking until it is all absorbed. Set aside.
Next make the sauce. Combine the yogurt, lemon juice, salt, and pepper. Set aside.
When the veggies are done, toss them in the cast iron skillet with the beef immediately to combine, heating them through.
Put ingredients in a serving bowl and top with mint ribbons. Serve with the marinated red onions and the yogurt sauce.