NUTRITION

SERVINGS

INGREDIENTS

4 oz Ground Bison

250g Sweet Potato, cubed

2 Large Eggs

1.5 tbsp Avocado Oil

1/2 cup Red Bell Pepper, diced

1/2 cup Yellow Onion, diced

1 tsp Smoked Paprika

1/2 tsp Garlic Powder

Salt and Pepper to taste

Fresh Chives for garnish

PREPARATION

• 1

  Peel the sweet potato and cut into small 1/2-inch cubes for even cooking.

• 2

  Heat the avocado oil in a large cast-iron or non-stick skillet over medium-high heat.

• 3

  Add the sweet potato cubes to the skillet and cook for 8-10 minutes, stirring occasionally, until they are tender and have developed a golden-brown crust.

• 4

  Stir in the diced onion and red bell pepper, cooking for another 3-4 minutes until the vegetables soften.

• 5

  Push the vegetables to the edges of the pan and add the ground bison to the center.

• 6

  Break the bison apart with a spatula and cook until browned and slightly crispy, then mix it into the vegetables.

• 7

  Season the entire hash with smoked paprika, garlic powder, salt, and black pepper.

• 8

  Use a spoon to create two small wells in the hash and crack an egg into each opening.

• 9

  Reduce the heat to medium, cover the pan with a lid, and cook for 3-5 minutes until the egg whites are fully set but the yolks remain runny.

• 10

  Garnish with fresh chopped chives and serve immediately.