A quick and easy hash you can have for breakfast, lunch or dinner!
- Melt ghee in a large saucepan over medium heat. Add in the fennel, sweet potatoes and garlic, and sauté for a few minutes.
- Add in the bone broth, turmeric, sage, salt and pepper. Place the lid on the saucepan and leave to cook gently over medium-low heat for about 15–20 minutes, until the fennel and sweet potato are fork-tender and most of the liquid has been cooked off.
- Add in the pancetta/bacon, if using, and gently stir for a couple of minutes until cooked.
- Remove from the heat and serve, with a slotted spoon if necessary to drain excess liquid.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Keywords: gluten-free, dairy-free, hash, sweet potatoes, sweet potato hash