If you’ve never been to Dallas’s Kozy Kitchen near the Katy Trail, you might wonder: what exactly is a “Bowl of Doom”? Locals use the name affectionately for an off-the-menu favorite—a hearty Sweet Potato and Bison Breakfast Hash that’s become one of the area’s most talked-about breakfast hashes. It’s the kind of dish that works for breakfast, brunch, lunch, or an easy dinner: comforting and satisfying while still keeping things lean. We often start the weekend at Kozy with this bowl, then take a walk or run on the Katy Trail. Because we love it so much, we developed this home-friendly version so you can recreate that same savory mix of sweet potato, seasoned ground meat, and bright toppings in your own kitchen. This recipe is paleo and Whole30 friendly when prepared as written, and it makes a generous four servings.
Bowl of Doom — Sweet Potato and Bison Breakfast Hash
Ingredients
- 2 tbsp avocado oil
- 1 large sweet potato, diced small (about 3 cups)
- 2 tsp kosher salt, divided
- 1 tsp black pepper, divided
- 1/2 cup finely diced yellow onion
- 1 lb ground meat (bison recommended; beef, turkey, chicken or pork also work)
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp chili powder
For serving
- 1 avocado, sliced
- 4 eggs, fried or prepared however you prefer
- Salsa, for serving
Instructions
- Heat the avocado oil in a large skillet over medium-high heat. When the oil is hot, add the diced sweet potato along with 1 tsp of the kosher salt and 1/2 tsp of the black pepper. Cook, stirring or tossing every 2–3 minutes, until the sweet potato pieces are tender and beginning to brown at the edges, about 7–9 minutes. Transfer the cooked sweet potatoes to a plate and set aside.
- Reduce the heat to medium. Add the diced onion and the ground meat to the same skillet. Break the meat into pieces with the back of a spoon and cook until it is no longer pink, about 5 minutes. If there is excess fat, drain it off.
- Return the skillet to the stove and add the remaining 1 tsp kosher salt, the remaining 1/2 tsp black pepper, ground cumin, garlic powder, and chili powder. Toss the spices with the cooked meat until everything is evenly seasoned.
- Add the sweet potatoes back to the skillet and gently combine with the meat. Cook together for 2–3 minutes more so the flavors marry and the hash is heated through.
- To serve, spoon the sweet potato and meat hash into bowls. Top each serving with sliced avocado and a fried egg (or an egg prepared to your liking) and offer salsa on the side. Enjoy warm.
Notes, Tips & Variations
This hash is very adaptable. While the original favorite at Kozy Kitchen uses bison for its lean, slightly sweet flavor, ground beef gives extra richness, and turkey or chicken will reduce overall fat. If you prefer a spicier bowl, add a pinch of cayenne or a dash of hot sauce. To make the sweet potato cook faster and more evenly, cut the dice into uniform small cubes. For a crispier texture, let the sweet potatoes sit in the pan without moving them for 2–3 minutes between stirs to develop a golden crust.
Make it vegetarian by swapping the ground meat for crumbled tempeh or a well-seasoned plant-based crumble; keep in mind nutrition values will change. If you’re meal-prepping, store the hash separately from the eggs and avocado; the cooked hash keeps well in the refrigerator for 3–4 days and reheats easily in a skillet.
Nutrition
Nutrition information below is an approximation calculated automatically and will vary with ingredient brands and exact portion sizes. Per serving (estimated):
- Calories: 557 kcal
- Carbohydrates: 19 g
- Protein: 27 g
- Fat: 42 g (Saturated fat: 12 g; Monounsaturated fat: 21 g; Polyunsaturated fat: 3 g)
- Cholesterol: 244 mg
- Sodium: 1346 mg
- Potassium: 865 mg
- Fiber: 6 g
- Sugar: 4 g
- Vitamin A: 8484 IU
- Vitamin C: 8 mg
- Calcium: 82 mg
- Iron: 4 mg
Nutrition information is automatically calculated and should be used as an approximation only.
Serving Suggestions
Serve this hash in a deep bowl with a runny fried egg on top for richness, sliced avocado for creaminess, and a spoonful of fresh salsa for acidity and brightness. A squeeze of lime and a scattering of chopped fresh cilantro or green onions make lovely finishing touches. Pair with a simple green salad or a piece of fresh fruit for a balanced meal.
About the Dish
This recipe recreates the popular off-the-menu “Bowl of Doom” from Kozy Kitchen in Dallas, a favorite for people who like a savory, satisfying breakfast bowl that still fits into paleo and Whole30 lifestyles when prepared without non-compliant additions. It’s a great make-ahead option for busy mornings and scales well if you want to feed a crowd.
Additional Info
Author: Alex Snodgrass
Servings: 4 people
Calories: 557 per serving (approx.)
