1 tablespoon coconut oil
3/4 cup diced sweet potato
1/4 cup diced yellow onion
1/4 cup diced yellow bell pepper
1/4 cup diced red bell pepper
salt and pepper to taste
1 teaspoon fresh or 1/2 teaspoon dried tarragon, optional
1/4 pound ground bison or ground beef, cooked and kept warm
1 egg, fried or poached, optional
1-2 slices avocado, optional
Heat a well-seasoned cast iron or safe (PHOA-free) non-stick skillet over medium-high heat.
Add oil and stir till pan is coated.
Add diced sweet potato and cook, stirring, for about 2-3 minutes, until potatoes are beginning to soften a bit and have little brown, caramelized specks on them. (If they are browning more than slightly, turn the heat down.)
Add about a tablespoon of water to the pan and immediately cover with a lid, but set it slightly askew so that steam can escape.
Continue to cook until the you see very little steam escaping the lid and no longer hear the sizzling water. Remove the lid. The potatoes should be tender but not fully cooked.
Add vegetables, salt and pepper and tarragon, if using. Stir potatoes and vegetables to combine and then add about a tablespoon of water and cover and cook as above, for another couple of minutes.
Remove lid, add cooked meat. Top with egg and avocado if desired. Serve immediately.