BREAKFAST · SAVORY · 25 MIN

Bison-tallow breakfast hash.

Name: Bison-tallow breakfast hash.
Total time: 25 min
Yield: 2 servings
Ingredients: 1 medium sweet potato, diced into 1/2-inch cubes; 1/2 small red onion, diced; 2 cups baby spinach or chopped kale; 2 tbsp bison tallow (or grass-fed butter / ghee); 1 tsp smoked paprika; 1/2 tsp garlic powder; Sea salt + black pepper to taste; 4 large eggs; 2 Genesee Coffee Latte bars (one per person, eaten on the side); Optional: hot sauce, sliced avocado, fresh herbs to finish

Sweet potato, red onion, and greens cooked in bison tallow with eggs, plus a Coffee Latte Genesee bar on the side. The bar stays out of the skillet and keeps its original texture.

25 min2 servings

Why this works

This is a serving combination rather than a founder testimonial or a performance prescription. The bar's current label lists 290 calories, 21g protein, milk, peanuts, coffee, and caffeine; the hash adds ingredients whose totals depend on portion and brand.

Ingredients

1 medium sweet potato, diced into 1/2-inch cubes
1/2 small red onion, diced
2 cups baby spinach or chopped kale
2 tbsp bison tallow (or grass-fed butter / ghee)
1 tsp smoked paprika
1/2 tsp garlic powder
Sea salt + black pepper to taste
4 large eggs
2 Genesee Coffee Latte bars (one per person, eaten on the side)
Optional: hot sauce, sliced avocado, fresh herbs to finish

Method

1
Heat 1 1/2 tablespoons of the bison tallow in a 12-inch cast-iron or heavy skillet over medium heat until shimmering.
2
Add the diced sweet potato, season with salt, paprika, and garlic powder. Toss to coat. Cook undisturbed for 4-5 minutes to let one side crisp, then stir and cook another 6-8 minutes until tender and golden.
3
Add the red onion and cook 3 minutes until soft and slightly caramelized. Stir in the greens and toss until just wilted, about 60 seconds. Push everything to the edges of the pan to make space for the eggs.
4
Add the remaining 1/2 tablespoon tallow to the cleared center of the pan. Crack the eggs in, season with salt and pepper, and cook over-easy (2-3 minutes covered, or until whites are set but yolks are runny).
5
Plate the hash, slide the eggs on top, and finish with hot sauce, avocado, or herbs. Serve the Coffee Latte bar on the side if desired.

Notes & variations

Nutrition depends on egg size, vegetable portions, cooking fat, toppings, and whether a full bar is served to each person. Use package labels for exact totals.
Bison tallow swap: butter or ghee also works. Each choice changes flavor and nutrition, so use the option that fits your preferences.
Make-ahead hash: roast the diced sweet potato + onion at 425°F for 25 min on Sunday. Reheat in a hot pan with tallow before adding the greens and frying the eggs. Cuts weekday morning prep to 8 minutes.

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Behind-The-Bar Journal

Ingredients

1 medium sweet potato, diced into 1/2-inch cubes

1/2 small red onion, diced

2 cups baby spinach or chopped kale

2 tbsp bison tallow (or grass-fed butter / ghee)

1 tsp smoked paprika

1/2 tsp garlic powder

Sea salt + black pepper to taste

4 large eggs

2 Genesee Coffee Latte bars (one per person, eaten on the side)

Optional: hot sauce, sliced avocado, fresh herbs to finish

Method

Heat 1 1/2 tablespoons of the bison tallow in a 12-inch cast-iron or heavy skillet over medium heat until shimmering.

Add the diced sweet potato, season with salt, paprika, and garlic powder. Toss to coat. Cook undisturbed for 4-5 minutes to let one side crisp, then stir and cook another 6-8 minutes until tender and golden.

Add the red onion and cook 3 minutes until soft and slightly caramelized. Stir in the greens and toss until just wilted, about 60 seconds. Push everything to the edges of the pan to make space for the eggs.

Add the remaining 1/2 tablespoon tallow to the cleared center of the pan. Crack the eggs in, season with salt and pepper, and cook over-easy (2-3 minutes covered, or until whites are set but yolks are runny).

Plate the hash, slide the eggs on top, and finish with hot sauce, avocado, or herbs. Serve the Coffee Latte bar on the side if desired.

Notes & variations

Nutrition depends on egg size, vegetable portions, cooking fat, toppings, and whether a full bar is served to each person. Use package labels for exact totals.

Bison tallow swap: butter or ghee also works. Each choice changes flavor and nutrition, so use the option that fits your preferences.

Make-ahead hash: roast the diced sweet potato + onion at 425°F for 25 min on Sunday. Reheat in a hot pan with tallow before adding the greens and frying the eggs. Cuts weekday morning prep to 8 minutes.