Bowl of Doom

For those of you that have never been to Dallas’s Kozy Kitchen, you are probably thinking “what the heck is a ‘bowl of doom'”? Well, its just arguably one of the most delicious breakfast hash’s in town and an off-the-menu infamous item at Kozy Kitchen here in Dallas near Katy Trail. One of our favorite things to do on the weekend is start off the day with breakfast at Kozy, wolf down a delicious “bowl of doom”, then hit Katy Trail for a nice walk or run. It really is the perfect way to start your day. Since our love for the “Bowl of Doom” runs so deep, we figured we would recreate it for ourselves and for you guys so that you can make it in the comfort of your own kitchen.

We love how this dish can literally be served at any time of day: breakfast, lunch, or dinner it really is the perfect meal. Its filling and comforting, yet lean and mean! Give our take on the recipe a try and, if you are from Dallas and haven’t tried the real deal yet at Kozy Kitchen, go give it a try stat! It is completely whole 30 and paleo friendly! (note: it is off-the-menu, just ask for it!)IMG_8533

Ingredients (serves 2):

  • 1 lb. ground bison or lean ground beef
  • 1 large sweet potato, peeled and diced small (about 3 cups)
  • 1 tbsp. avocado oil (or other whole 30 approved fat)
  • 1 tsp. ground cumin
  • salt and pepper, to taste
  • 1-2 tbsp. fresh chopped cilantro (optional)
  • side of whole 30 approved salsa (we like Joe T Garcia’s Medium Salsa)
  • Avocado, sliced
  • 1-2 eggs, any style!


1.Heat a large skillet over medium-high heat.  Add 1 tbsp. of cooking fat, when hot, add your sweet potatoes with a pinch of salt and pepper and cook until tender and lightly browned on the edges, about 7 minutes.  Transfer cooked potatoes into a bowl and set aside while you brown your meat.


2. In the same skillet, add your ground bison or ground beef with 1 tsp. of cumin, and salt and pepper, to taste. Break up the meat and cook until meat is cooked through, about 5 minutes.  Drain off excess fat if necessary.


3. Turn heat down to low, add back in the sweet potatoes and the chopped cilantro if you like.  Leave on low heat to stay warm while you prepare your egg(s).


4. Now is the time to add two eggs, any style that you so please.  My husband is a scrambled egg type of guy, so I scramble two eggs for him over his…myself? it is always an over-easy egg or two on top of my bowl of doom!

5. Divide meat and sweet potato mixture amongst two bowls.  Top each with the egg(s), with half of a sliced avocado, a side of salsa!  Enjoy!


  • Kennedy McMann
    March 19, 2017 at 10:24 pm

    Holy moly, this looks DELICIOUS! I’ve gotta find my way to Dallas one of these days and get one from the source, but for now, definitely gonna make one of my own. Thanks so much for sharing!


    • thedefineddish
      March 20, 2017 at 3:34 pm

      You’re welcome!! Enjoy it!! 🙂

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