When it comes to quick, no-fuss meals, skillets are definitely at the top of my list. I love being able to create a satisfying dish solely in my cast iron, plus there is the added bonus of having only one pan to wash afterwards.
This Spicy Bison Sweet Potato Skillet came about by combining ground bison in a skillet with some random ingredients I had on hand at the time. I think the flavor combination is pretty great, and the addition of some toasted pepitas (shelled pumpkin seeds) adds a nutty flavor and a little crunch to everything. Top it off with some fried eggs, and you’ve got a tasty meal that’s ready in less than 30 minutes.
The ingredients are pretty straightforward here. Methinks the leeks make a tasty alternative to onion.
I’ve been getting these cute little tabasco peppers in my CSA share lately. They are small, but pack a pretty good punch. You can substitute with your favorite hot pepper if you have trouble finding them.
First, toast the pepitas. Just place them in a dry skillet over medium heat and toast until light brown and fragrant, tossing constantly. This should take about 10 minutes.
Transfer the pepitas to a plate. Return the skillet to medium high heat and add some coconut oil. Add the sweet potatoes and let them cook, undisturbed, for about 5 minutes. Stir and cook for another 5 minutes, until they start to get tender.
Add the ground bison, leeks, peppers, cumin, garlic, salt. and pepper. Cook until the meat is brown and the vegetables are tender, about 7-8 minutes.
Pour in a 1/4 cup of chicken stock…
…then add the arugula and cook until wilted, about 4-5 minutes.
Top the skillet off with a couple fried eggs for a complete and delicious breakfast. Enjoy!
Spicy Bison Sweet Potato Skillet
- 2 medium sweet potatoes peeled and cut into 1/2 inch cubes
- 1 pound ground bison
- 1 yellow bell pepper diced
- 2 large leeks cleaned and sliced
- 3 cups arugala roughly chopped
- 2 garlic cloves minced
- 2-3 tabasco peppers finely chopped
- 2 tablespoons coconut oil
- 1/4 cup chicken stock
- 1/2 teaspoon cumin
- 1/4 cup pepitas shelled pumpkin seeds
- sea salt
- black pepper
Place the pepitas in a large, dry, cast-iron skillet and bring to medium heat. Toast, stirring constantly, until the the seeds are brown and fragrant, about 10 minutes. Transfer the pepitas to a bowl.
Return the skillet to medium high heat and add the coconut oil. Spread the sweet potatoes out in a single layer and let them cook, undisturbed, for 5 minutes. Stir and cook for an additional 5 minutes, until the potatoes start to get tender.
Add the ground bison, leeks, peppers, garlic, and cumin to the skillet. Cook until the meat is no longer pink and the vegetables are tender, about 7-8 minutes.
Pour in the chicken stock and add the arugula. Cook until the arugula is wilted, about 4-5 minutes.
Season with salt and pepper. Sprinkle the toasted pepitas on top and serve.