This easy and oh so mouthwatering recipe uses 2 of our batch prep recipes from the Week 3 Meal Planner! With our make ahead tips, this meal can be on the table in under 30 minutes...
What you Need
4 large eggs
2 tablespoons ghee
1 large or 2 small Yukon gold potato, shredded
coarse salt and ground pepper
4 Big Batch BBQ Bison Burgers, crumbled
2 cups Balsamic Mushroom and Pepper Roast
1 avocado, sliced
4 tablespoons Avocado Ranch
2 scallions, sliced (optional)
What to Do
- Heat oven to 425. Bring a medium saucepan of water to a boil; reduce heat to medium high. Carefully lower eggs into the boiling water and cook for 6 minutes 30 seconds. Immediately transfer eggs to a bowl of ice water; set aside. (Drain and refrigerate up to 3 days.)
- Heat 1 tablespoon ghee in a large cast iron skillet over medium high. Add shredded potatoes and season with salt and pepper. Cover and cook until beginning to soften and brown on the bottom, about 5 minutes.
- Scrape potatoes to the side of the skillet. Melt another tablespoon ghee in the center of the skillet. Stir in the BBQ Bison and Balsamic Mushroom & Pepper Roast until well combined with the potatoes. Transfer the skillet to the oven and bake until golden brown and hot throughout, about 15 minutes.
- Serve the hash topped with eggs, avocado, Avocado Ranch, and scallions.