Bacon, Egg and Sweet Potato Hash

The Back Story


3 eggs

1 tablespoon olive oil

4 tablespoons butter

½ cup thick cut pecan wood smoked bacon, small siced

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


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


Meet the Guest Stars
Chef Jeff Henderson | @Chefjefflive

Chef Jeff Henderson rose from humble beginnings in South Central Los Angeles to become the first African-American executive chef at the Bellagio Hotel. He has gone on to become a successful TV host with a cable show on the Food Network, a nationally syndicated series called, Family Style with Chef Jeff and the host of Flip My Food. When he isn’t cooking on TV he’s a highly sought-after motivational speaker, sharing the secrets of realizing your potential at... (full profile)

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