Dinner-Style Roast Bison Hash
- 1 1/4lbs Cooked Roast
- 1lb Baking Potatoes (about 2 large), cubed
- 1/2 Red Bell Pepper, Chopped
- 2 Cloves Garlic
- 1/2 Jalapeño Pepper, Seeded
- 2tsp Crushed Red Chile Flakes
- 2tsp Dried Oregano
- 2tsp Soy Sauce
Working in batches, combine equal portions of bison, potatoes, bell pepper, garlic and jalapeño in the bowl of a food processor and pulse briefly until the mixture is reduced to a coarse crumb. (This can also be done with a meat grinder.)
Repeat until all ingredients have been chopped.
Place the finished mixture in a large bowl.
Sprinkle with chile flakes, oregano and soy sauce, and stir the mixture gently to combine.
- As needed Olive Oil
- As Desired Salt
- As Desired Pepper
Prepare the hash in batches, Drizzle olive oil into a large cast-iron pan until it just coats the surface of the pan, then heat the pan over medium heat.
Spoon a batch of hash into the pan and spread it out to a thickness of one-half- to three-fourths-inch thick, covering the bottom of the skillet.
Cook hash, stirring very little, until the bottom has crisped and browned, 6 to 8 minutes.
Scrape the crusty bits from the bottom and turn the mixture to allow other parts to brown.
Taste and season as desired with salt and pepper.
Cook for an additional 5 to 8 minutes, until there are plenty of crispy bits, then turn again.
Remove hash from skillet, and begin another batch.
Repeat until all the hash has been cooked. (You may keep the finished batches warm on a platter placed in a 300-degree oven as you work.)
Serve alone with Tabasco or ketchup or garnished with a fried egg.
Each serving: 264 calories; 34 grams protein; 16 grams carbohydrates; 2 grams fiber; 5 grams fat; 1 grams saturated fat; 63 mg. cholesterol; 1 gram sugar; 359 mg. sodium.