Sweet Potato and Bison Breakfast Hash
Get all the sweet and savory flavors you crave for breakfast in this hearty one-pan breakfast hash!
Sometimes, you need something a little heartier for breakfast than scrambled eggs. This tasty recipe breakfast hash is made with hearty veggies and tasty bison, topped with runny eggs that are baked in the oven until just set.
For veggies, we used a combination of sweet potatoes, onions, and cauliflower. The best thing about hash recipes is that they’re easily customizable, so feel free to substitute them with other hearty veggies you might have on hand, like bell peppers, kale, or even zucchini.
You can use either ground beef, turkey, or even pork for the meat, but we suggest that you use bison if you can find it! Bison is packed with nutrients like zinc, iron, niacin, vitamin B6, and selenium. It also has more lean protein than beef, with fewer grams of fat and calories.
To season the hash without added salt, we used a savory, crowd-pleasing combination of sage, thyme, garlic powder, and black pepper. If you like, you can switch up the seasonings and add cumin and oregano for a Mexican flavor profile, or fennel seed and basil for a more Italian-inspired dish.
Use an oven-friendly skillet in this recipe—ideally a cast-iron skillet. Since sweet potatoes take a long time to cook on the stovetop, we finish them in the oven. This is also a great way to cook the eggs evenly and will help cut back on cooking time for the bison. All you have to do is get them browned nicely, and everything will be cooked through after 10-12 minutes in a hot oven.
Once the egg whites are set and the veggies are soft, serve your breakfast hash with fresh chopped parsley, and enjoy!
- Recipe by: Jennafer Ashley
- Serves: 4
- Meal: Breakfast
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
2 tbsp olive oil
2 cups peeled, chopped sweet potatoes
1/2 cups chopped yellow onion
1 cups cauliflower florets
1 lb ground bison
1/2 tsp dried sage
1/2 tsp dried thyme
1/4 tsp garlic powder
1/4 tsp black pepper
4 pasture-raised eggs
2 tbsp chopped parsley
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.