Bacon & Sweet Potato Scramble by Sheila Espinosa Martin
-6 strips Rabbit Ridge Farm Smoked thick-cut bacon (½ pound), chopped
-½ medium yellow onion, sliced
-1 tbsp of minced garlic
-6 cups chopped Peebles Farms sweet potato (1 large or 2 medium potatoes), cut into 1-inch cubes
-1 bundle of Happy Horseshoe collard greens sliced
-6 local eggs
-1 tbsp of chicken bouillon
-Salt and pepper, to taste
-Slice of toasted Serenity Farm Breads sourdough bread
-Heifer International French breakfast radishes sliced for garnish (optional)
1. Heat a large (10 to 12-inch) cast iron skillet over medium-high heat and add the bacon. Cook, stirring frequently until the bacon has crisped up and much of the fat has rendered about 5 to 8 minutes. Use a metal spatula to transfer the bacon to a bowl or plate and set aside.
2. Add the onions and garlic to the skillet and cook in the bacon fat until they become fragrant and the onion becomes translucent, occasionally stirring, about 3 to 5 minutes. Transfer to the same plate/bowl as the bacon, leaving the bacon drippings behind.
3. Transfer the sweet potatoes to the skillet and stir very well until the potatoes are coated in bacon fat. Coat the sweet potatoes with the seasonings. Note: If you run out of fat at any point, add 1 to 2 tablespoons of avocado oil to the skillet. Cover the skillet and allow potatoes to cook undisturbed for 5 minutes. Use the metal spatula to stir the potatoes well, then cover the skillet again and cook another 2 to 3 minutes.
4. Add the bacon and onions back to the skillet and incorporate them into the potatoes with the spatula.
5. Add the collard greens on top and cover. Cook for 1 to 2 minutes until the collard greens become easier to stir into the mixture. Uncover the skillet and incorporate the spinach into the hash. Continue cooking until the collard greens have wilted completely, the potatoes are crispy and cooked through.
6. Add the eggs to the mix or cook eggs separately then add, whatever you prefer. Let the eggs cook through.
7. Serve the Bacon and Sweet Potato Scramble over a piece of sourdough or in a tortilla as a burrito, garnish, and enjoy!
*Recipe and photos by Sheila Espinosa Martin