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...

Serves 4

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

1. 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.)
2. 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.
3. 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.
4. Serve the hash topped with eggs, avocado, Avocado Ranch, and scallions.