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!
