• 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
  1. Preheat the oven to 400ºF.
  2. 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.
  3. 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.
  4. Return sweet potato mixture to the skillet and stir well. Make 4 small wells in the hash and crack an egg in each.
  5. Transfer to the oven and cook for 10-12 minutes, until egg whites are cooked through. Serve hot garnished with chopped parsley.