Wyoming Wapiti ‘25

Season ‘25 | Episode 03

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@RalphandVicki | @RJandAubrey

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Outfitter Information

R&K Hunting Co.

Rob Massa

Phone: (435)979-1497

Email: huntsman6711@hotmail.com

Website: RandKHuntingCompany.com

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• Ralph & Vicki's Equipment

  Weapon: Hoyt Bows

  Ammo: Easton Arrows

  Binos / Range Finder: Cabela’s CX Pro HD Rangefinding Binos

  Outfit: Cabela’s Instinct

  Pack: Alps OutdoorZ Pack

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• Hunt Information

  Location: Wyoming

  Species: Elk

  Sex: Male (Bull)

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Recipe

Elk & Sweet Potato Skillet Hash

Prep: 15 Minutes | Cook: 25 Minutes | Servings: 4 People

Ingredients:

• 1 lb Ground Elk (or finely chopped elk steak)

• 2 Medium Sweet Potatoes (Peeled and Diced)

• 1 Small Yellow Onion (Diced)

• 1 Green Bell Pepper (Diced)

• 1 Red Bell Pepper (Diced)

• 2 Cloves Garlic (Minced)

• 1 tsp Smoked Paprika

• 1/2 tsp Ground Cumin

• 1/2 tsp Chili Flakes (Optional)

• Salt & Pepper to Taste

• 2 tbsp Olive Oil or Elk Tallow

• 2-4 Eggs (Optional, for topping)

• Fresh Parsley or Green Onions for Garnish

Directions:

1. Prep the Skillet

   • Heat 1 tbsp of oil in a large cast iron skillet over medium heat. Add the sweet potatoes and cook for 8-10 minutes, stirring occasionally until they begin to soften and brown. Remove and set aside.

2. Cook the Elk

   • In the same skillet, add the remaining oil and brown the ground elk (or chopped streak). Break it apart and cook through, about 5-7 miuntes. Season with salt, pepper, paprika, cumin, thyme (optional), and chili flakes.

3. Add Veggies

   • Stir in the diced onions, bell peppers, and garlic. Cook for 4-5 minutes until vegetables soften and become aromatic.

4. Combine

   • Return the sweet potatoes to the skillet and stir everything together. Let the hash cook for another 3-5 minutes to crisp slightly.

5. Optional Eggs

   • Make small wells in the hash and crack eggs into them. Cover the skillet and cook until eggs are done to your liking (sunny-side-up recommened)

6. Serve It Up!

   • Top with chipped parsley or green onions. Serve hot, with toast or tortillas if desired.

Serving Ideas:

• For Breakfast: Add a touch of hot sauce and pair with campfire coffee.

• For Dinner: Serve with a side of wild greens or sauteed mushrooms.

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