BREAKFAST · SAVORY · 25 MIN
Bison-tallow breakfast hash.
Sweet potato + red onion + greens crisped in bison tallow, two over-easy eggs on top, a Genesee Coffee Latte bar on the side with the morning coffee. The savory breakfast that actually carries you to lunch — bar on the side, not in the dish.
Why this works
Most breakfast recipes built around a protein bar try to bake or blend it in. This one keeps the bar on the side where it belongs — coffee + bar at the start of the meal, hash + eggs as the substance. Same breakfast Will eats most weekday mornings: real cooked food, real protein, real bison tallow as the cooking fat.
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 eggs on top, finish with hot sauce / avocado / herbs. Serve with the Genesee Coffee Latte bar on the side — that's the protein anchor that makes this breakfast actually carry you to lunch.
Notes & variations
- Macros (per serving, with one bar): 540 cal · 28g protein · 42g carbs · 28g fat. The bar contributes 21g of the protein; without it the hash + eggs hit 14g protein, which is breakfast-but-not-fuel.
- Bison tallow swap: grass-fed butter or ghee both work, but the tallow's flavor is the differentiator — it's why the hash tastes like a steakhouse hash and not a generic vegetable hash.
- 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.
Personas this fuels
Don't have Genesee on hand?
Subscribe and save 20% — every box ships free, skip or cancel any month from your dashboard.
Start my subscription →More recipes