Bowl of Doom (Sweet Potato and Bison Breakfast Hash)
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
4.8 out of 5 stars
(57)
Ingredients
4 servings
- 2 large sweet potatoes, peeled and cubed
- 1 lb ground bison
- 1 onion, diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper
- Fresh parsley, chopped for garnish
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Preparation
Step 1
Preheat oven to 400°F (200°C).
Step 2
In a large bowl, toss the sweet potatoes with olive oil, salt, pepper, smoked paprika, and cayenne pepper until evenly coated.
Step 3
Spread the sweet potatoes on a baking sheet in a single layer and roast in the preheated oven for 20 minutes, or until tender and lightly browned.
Step 4
While the sweet potatoes are roasting, heat a large skillet over medium-high heat.
Step 5
Add the ground bison to the skillet and cook until browned, breaking it apart with a spoon.
Step 6
Add the onion, bell pepper, and garlic to the skillet and cook until the vegetables are softened, about 5 minutes.
Step 7
Remove the sweet potatoes from the oven and add them to the skillet with the bison mixture.
Step 8
Stir everything together and cook for an additional 5 minutes to combine the flavors.
Step 9
Garnish with fresh parsley before serving.
Step 10
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Chef's notes
This dish can be prepared in advance and stored in the refrigerator for up to 3 days.
Feel free to substitute ground beef or turkey if bison is not available.
