High-Protein Bison Breakfast Hash

• 84
  1 lb gold potatoes, cut into 1/2-inch dice

  Organic Gold Potato - 1.5LB84$2.49Buy from Mill Valley Market
• 97
  2 tbsp avocado oil, divided

  Avocado Oil97$49.00Buy from Casa Ayla
• 3/4 tsp salt, divided
• 1/2 tsp black pepper, divided
• 80
  1 tsp smoked paprika, divided

  Organic Paprika Smoked80$9.99Buy from Spicely Organics
• 93
  1 lb ground bison

  Ground Bison 1 lb - Grass-Fed/Grass-Finished93$29.80Buy from Southwest Ranches Farmers Market
• 91
  1/2 tsp garlic powder

  Simply Organic Single Origin Californian Garlic Powder91$13.95Buy from MadeinUSAForever
• 91
  1 cup white cheddar cheese, shredded

  White Cheddar (Raw Organic Grassfed)91$8.99Buy from Nutrient Farm
• 94
  6 eggs

  Eggs Organic94$7.75Buy from Creme de la Crop

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1. 1

   Warm 1 1/2 tablespoons of avocado oil in a large cast-iron or heavy skillet over medium-high heat until shimmering.

2. 2

   Add the diced gold potatoes to the skillet in an even layer. Season with half of the salt, half of the black pepper, and half of the smoked paprika. Cook without stirring for 5 minutes to develop a crisp golden crust.

3. 3

   Stir the potatoes and continue cooking for 5 to 6 minutes, turning occasionally until browned on all sides and fork-tender. Transfer the cooked potatoes to a plate.

4. 4

   Return the skillet to medium heat and add the ground bison, breaking it apart with a wooden spatula. Sprinkle with the garlic powder, remaining smoked paprika, remaining salt, and remaining black pepper.

5. 5

   Sauté the bison for 4 to 5 minutes until browned and no longer pink. Drain any excess rendered fat if desired.

6. 6

   Toss the crisped potatoes back into the skillet with the bison. Scatter the shredded white cheddar cheese evenly over top, cover the pan with a lid, and let sit over low heat for 2 minutes until the cheese is completely melted.

7. 7

   While the cheese melts, heat the remaining 1/2 tablespoon of avocado oil in a separate nonstick skillet over medium-low heat. Crack the eggs into the pan and fry for 3 to 4 minutes until the whites are fully set and the yolks remain soft and runny.

8. 8

   Divide the cheesy bison and potato hash evenly among three plates, top each portion with two sunny-side eggs, and serve immediately.