Turmeric Ground Beef and Sweet Potato Hash with Bone Broth
Rated 5 stars by 1 users
Category
Main Dishes
Servings
4
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 nourishing dish features cumin which is very cooling to the body and is great to consume in hot weather! We never have any leftovers and this dish pleases. A few notes about this recipe before we begin, 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
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½ Large Red Onion, thinly sliced
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2-3 TBS Lemon Juice
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Redmond Real Salt, to taste
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½ Large Red Onion, medium diced
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2 Sweet potatoes, medium diced
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1 Red pepper, sliced thin
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2 - 4 TB olive oil for roasting
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Redmond Real Salt & pepper, to taste
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1 lb organic Grass Fed ground beef
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Redmond Real Salt & pepper, to taste
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1 teaspoon ground turmeric
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1 teaspoon ground cumin
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2-3 tablespoons fresh lemon juice
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Redmond Real Salt and Pepper, to taste
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6 mint leaves sliced in thin ribbons for garnish
Marinated Onions:
Roasted Veggies:
Ground Beef:
Sauce:
Garnish:
Directions
Start by marinating the onions. Combine the sliced red onions and 2-3 TB 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.
Recipe Note
Pro tip: Make the marinated red onions a day ahead for maximum flavor and keep them in the refrigerator for up to 3 days.
