Ingredients
- 2 tbsp olive oil
- 2 cups peeled, chopped sweet potatoes
- ½ cup chopped yellow onion
- 1 cup cauliflower florets
- 1 lb ground bison
- ½ tsp dried sage
- ½ tsp dried thyme
- ¼ tsp garlic powder
- ¼ tsp black pepper
- 4 pasture-raised eggs
- 2 tbsp chopped parsley
Instructions
- Preheat the oven to 400ºF.
- Heat the olive oil over medium heat in a cast-iron skillet. Add sweet potatoes and cook for 10 minutes, stirring regularly. Add onion and cauliflower. Stir well. Cover and cook 5 minutes longer. Transfer to a plate.
- Add bison to the skillet and use a spatula to crumble as you cook. Add sage, thyme, garlic and black pepper. Stir well. Cook 5 minutes, stirring occasionally.
- Return sweet potato mixture to the skillet and stir well. Make 4 small wells in the hash and crack an egg in each.
- Transfer to the oven and cook for 10-12 minutes, until egg whites are cooked through. Serve hot garnished with chopped parsley.