masala hash

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This dish is a fiery collision between trailer park cooking and indian spices, and it is amazing!

Hash. Maybe this stems from a potato rich european country (Ireland I am looking at you), in theory it sounds simple, even boring, fried meat and potatoes, but man add a dozen layers of indian depth and you are onto something. Starting with roasted sweet potatoes, yams and russet potatoes seasoned with sea salt and Chamela Giri’s garam masala, slathered in ginger spiced vindaloo ground beef and onions garnished with bright fresh cilantro and chunks of creamy avocados. Can you say comfort food. I can’t help but believe you will enjoy this yummy concoction as much as our household did.

This recipe couldn’t be simpler to bring together:

Start by roasting at 350 for about 40 minutes:

3 sweet potatoes

2 yams

4 russet potatoes

All cubed into similar sized tiny pieces

Toss with a good glug of oil and a heart tbsp of garam masala along with a good amount of sea salt. Roast until tender and golden brown.

Meanwhile pan fry:

1 onion diced

1/2 minced jalapeño pepper

1 lb of happy local grass raised beef in a good glug of veggies oil

Add aromatics:

1 tsp garam masala

Lots of ginger (2+ inches fresh ground)

Almost as much minced garlic (2 bog ‘ol cloves)

2 tbsp vindaloo paste

Once all the meat and onion are cooked until nicely browned (about 20 minutes) add:

2 cups of chopped tomatoes (fresh or canned)

Season to fast with S+P

Serve the meat over the roasted potatoes and garnish with a handful of chopped cilantro and some tiny avocado cubes.

Divine.

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One Comment to “masala hash”

  1. I’ve been needing some inspiration the last few weeks, this is on the menu for my week! YUM! I think some spicy zin will go good with this too!

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