12.29.19

Bowl of Doom (Sweet Potato and Bison Breakfast Hash)

Sweet Potato and Bison Breakfast HashFor those of you that have never been to Dallas’s Kozy Kitchen, you are probably thinking “what the heck is a ‘bowl of doom'”? Well, it’s just arguably one of the most delicious breakfast hash’s in town and an off-the-menu infamous item at Kozy Kitchen here in Dallas near Katy Trail. One of our favorite things to do on the weekend is start off the day with breakfast at Kozy, wolf down a delicious “bowl of doom,” then hit Katy Trail for a nice walk or run. It really is the perfect way to start your day. Since our love for the “Bowl of Doom”— or Sweet Potato and Bison Breakfast Hash — runs so deep, we figured we would recreate it for ourselves and for you guys so that you can make it in the comfort of your own kitchen.

We love how this dish can literally be served at any time of day: breakfast, lunch, or dinner it really is the perfect meal. It’s filling and comforting, yet lean and mean! Give our take on the recipe a try and, if you are from Dallas and haven’t tried the real deal yet at Kozy Kitchen, go give it a try stat! The Sweet Potato and Bison Breakfast Hash is completely Whole30 and paleo-friendly! (note: it is off-the-menu, just ask for it!)

Bowl of Doom

Sweet Potato and Bison Breakfast Hash
Serves: 4 people
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Ingredients

  • 2 tbsp avocado oil
  • 1 large sweet potato, diced small about 3 cups
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup finely diced yellow onion about 1/4 medium onion
  • 1 lb ground meat I use bison, but you can use beef, turkey, chicken or pork
  • 1/2 tsp ground cumin
  • 1/2 tsp garlic powder

For Serving:

  • 1 avocado, sliced
  • 4 fried eggs or eggs any style you prefer
  • salsa

Instructions

  • Heat oil in a large skillet over medium high heat. When hot, add the diced sweet potato, 1/2 tsp of the salt, and 1/4 tsp of the pepper. Cook, tossing every 2-3 minutes, until the potatoes are tender and lightly browned on the edges, 7 to 9 minutes. Transfer cooked potatoes to a plate and set aside.
  • Reduce heat to medium in the skillet and add the onion, ground meat, the remaining salt and pepper, cumin, and garlic powder. Cook, breaking up the meat with the back of a spoon, until the meat is cooked through (no longer pink), about 5 minutes. Drain off excess fat, if necessary.
  • Add the sweet potatoes back into the skillet and gently toss until well combined and heated back through, 3 more minutes.
  • For serving, spoon the meat and sweet potato hash across the bottom of a bowl. Top with sliced avocado, a fried egg, and serve with a side of salsa.

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