Bison Sweet Potato Breakfast Hash

This bison skillet is perfect for a hearty breakfast. Jennifer McGruther

This hearty breakfast hash is a delicious and satisfying start to the day. It’s adapted from a Graese family recipe. They have raised bison on their Wisconsin ranch, Northstar Bison, since the early 1990s. While the recipe calls for bison breakfast sausage, you can certainly use ground bison in a pinch; it’s equally delicious. Just add a little salt and pepper to taste.

Serves 6

• 2 tablespoons refined coconut oil
• 1 medium yellow onion, sliced thinly
• 1 medium bell pepper, sliced thinly
• 1 jalapeño, seeded and finely chopped
• 1 1/2 pounds sweet potatoes, peeled and cubed
• 1/2 teaspoon fine sea salt
• 1 pound bison breakfast sausage, broken apart

Warm the coconut oil in a large cast-iron skillet over medium heat. When it melts, stir in the onion, bell pepper, jalapeño, and sweet potatoes. Sprinkle with salt. Continue cooking until the onion turns translucent and the vegetables begin to soften, about 8 minutes.

Add the bison to the pan, and then cook for 20 minutes or until the bison is well browned and the sweet potatoes are tender.

Store any leftovers in a tightly sealed container in the refrigerator for up to 5 days.