Bacon, Egg and Sweet Potato Hash

Instructions

WHAT TO DO

1.    In large heated skillet, bring olive oil and 2 tablespoons to high heat

2.   add the bacon, sweet potato, garlic, salt, pepper, cajun spice, and collard stems

3.   reduce heat to medium-high

4.   once bacon is almost rendered, add chopped collard and 2 tablespoons butter

5.    reduce heat to medium

6.   after collards tender, form three 2 inches in diameter circular “pockets” in pan with spoon

7.   crack eggs directly in pockets and cook until over-easy

8.   sprinkle grated parmesan and pepper flakes on top

9.   serve directly in skillet

Ingredients
  • 3 eggs
  • 1 tablespoon olive oil
  • 4 tablespoons butter
  • ½ cup thick cut pecan wood smoked bacon, small sliced
  • ½ cup small diced sweet potato
  • ½ bunch collard greens, cut into strips, stems reserved
  • ½ bunch collard green’s stems, cut into rough small dice
  • 1 tablespoons roasted garlic
  • 1 tablespoon freshly grated parmesan
  • 1 teaspoon crushed red chili flakes
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon cajun spice

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