I grew up eating a lot of meat and potatoes, but hash was one of those things that weren’t on the rotation. I’d had it a few times in my adulthood and liked it, but had never made it. The basic components are easy enough, but I did a little dressing up to suit my tastes.
- 1 lb. ground bison
- 1 C onion, diced
- 4 C sweet potatoes, shredded
- 4 C baby arugula
- 14.5 oz. can diced tomatoes
- 2 T coconut oil (or olive oil)
- 2 tsp. cumin
- 1 tsp. ancho chili powder
- 1 T red chili paste (optional)
- Salt and pepper to taste
- Melt the coconut oil in a large skillet (at least 12″) over medium heat.
- Add the onion, sweet potatoes, and ground bison. Stir regularly until the bison is browned through.
- Add cumin, chili powder, and chili paste.
- Stir in the arugula and tomatoes and cook until the arugula is wilted.
- Adjust the seasonings and serve.
This dish went fast in our house! Every bit of leftovers got eaten and left us standing at the fridge, hoping more would magically appear. Next time, I think I’m going to try this in the oven, maybe with some fried eggs on top!
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