Buffalo buffalo Buffalo buffalo buffalo buffalo Buffalo buffalo.

I love that sentence.

I also love buffalo hash, which we usually make with beef (and, one time, elk), because it is more readily available and affordable than its larger, more hirsute cousin.

canola oil
kosher salt
fresh ground black pepper to taste
3/4 lb cooked buffalo meat, in small cubes
3 small potatoes, peeled and cubed
1 large carrot cut in 1/4 inch rounds
1/2 C green bell pepper, diced
1/2 C red bell pepper, diced
1 small onion, large dice
1 C corn kernels
1/2 C salted and roasted sunflower seeds
1/4 C ketchup
1/4 C coarse ground prepared mustard

The cookbook says to dump everything in a large skillet and cook, but I start with raw meat, so I cook that first, then add everything else.  Cook over medium-low heat, stirring frequently, until potatoes are done (give yourself half an hour of cooking time to be safe).  Remove from heat and allow flavors to blend (and food to cool) for 5 minutes before serving.  The book suggests
serving with fresh bread and pickles, and I have no reason to argue that point.