Name: Bison and sweet potato hash
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz ground bison; 1 medium sweet potato, peeled and cut into 1/2-inch cubes; 1/4 red bell pepper, diced; 1/4 medium yellow onion, diced; 1 tsp olive oil; 1 large egg; 1 1/2 tbsp white vinegar; 3 2/3 cups water; 1/4 tsp salt; 1/2 tsp black pepper; 1/2 tsp smoked paprika

Instructions

Prep 20 min · Cook 15 min

Heat the olive oil in a 12-inch nonstick skillet over medium-high heat. Add the sweet potato cubes and cook for 10 to 12 minutes, stirring often, until they are golden and tender.
Add the ground bison, red bell pepper, and yellow onion to the skillet. Season with the salt, black pepper, and smoked paprika. Cook for 8 minutes, breaking the meat up with a spoon, until the vegetables are soft and the bison is fully cooked. Done when browned and opaque in the center, 160°F.
While the hash cooks, fill a small saucepan with the water and white vinegar. Bring to a gentle simmer over medium heat and maintain the simmer for 10 minutes.
Crack the egg into a small bowl. Use a spoon to create a gentle whirlpool in the simmering water, then carefully drop the egg into the center. Cook for 3 to 4 minutes until the whites are set but the yolk is still soft. Use a slotted spoon to remove the egg and drain it briefly on a paper towel. Done when whites are set and the yolk is still soft.
Spoon the bison and sweet potato hash onto a plate and top with the poached egg.

Nutrition

Ingredients

Instructions

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