Bison are incredible animals. I recently had the chance to visit a bison ranch outside of Denver, and to see these animals up close is truly breathtaking. They’re gigantic, noisy, hairy, and quite primitive looking. I learned how bison graze much differently than cattle because they still have the instinct to bunch closely together, which is protective if a predator is around. Domestic cattle have largely lost this trait. When properly managed, grazing bison have a very positive impact on grasslands and can help sequester carbon. Not only that, but they’re incredibly nutritious – providing high quality protein, tons of iron, and other important vitamins and minerals.
This is a true stick to your ribs breakfast that will keep you full and satisfied all morning long. Honest Bison’s sausage mix is perfectly seasoned, with none of those chemical preservatives commonly found in store-bought sausage mix. What’s great about Honest Bison is that their animals are 100% grass-fed. One batch of this will provide breakfast for a few days, or bring it to the office for a warm and delicious lunch. For a free pound of bison with your order, just follow this link and enter “CODE” at checkout. If you’re dying to try this recipe and don’t have any bison, you can substitute grass-fed beef, pork or lamb for the bison.
Hearty Bison Hash with Potatoes and Kale
Author: Diana
Makes 5-6 servings
Ingredients
- 1 tsp bacon fat
- 3 medium yellow potatoes, diced into ½ inch cubes (or one medium sweet potato)
- 1lb Honest Bison Sausage Meat
- ½ onion, diced
- 8 kale leaves, stemmed and chopped small
- salt and pepper to taste
Instructions
- Heat a cast iron skillet to medium high heat and add the bacon fat.
- Add the potatoes and spread out in a single layer
- Cover and walk away (trust me) for about five minutes. If you keep stirring,
- the potatoes won’t brown well.
- Flip with a spatula, then cover and walk away again for another five minutes
- Uncover and test the potatoes to make sure they’re soft all the way through,
- cook for a few more minutes if necessary until done.
- Add the bison and onion, breaking up the meat with your spatula and cook
- for about 5 minutes or until meat is well cooked.
- Stir in the kale and cook for another 2-3 minutes, until the kale is wilted.
- Season with salt and pepper to taste.
- Top with a fried, pasture raised egg, if desired.
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