This is a flexible and forgiving recipe that I have used for breakfast, lunch, dinner and as a side.
Measuring isn't really necessary. You can add or subtract ingredients based on what you have on hand... I love recipes like that!
2 Large Sweet Potatoes Grated
1/2 to 1 Large Onion Diced
1/4 Bell Pepper Diced
Lard (from Pastured, Organic Pigs)
6 Pastured Organically fed Eggs (Chicken, Duck or Turkey)
Skillet, cast iron is best
Saute bell pepper and onion in a couple of tablespoons of lard. Add grated sweet potato, stir and season. Let the sweet potato cook and caramelize. Once it is all yummy and delicious, make a hole in the center of the skillet and add a wee bit of lard in there. Crack in your eggs, cook them over lightly and serve over hash... poke the elegant yolks and allow it to seep through the nooks and crannies of the hash. Perfection! Serve as is or add a slice of soaked bread or soaked english muffin slathered in pastured, raw organic butter.
This is also great as a side for a ham steak, beef steak, pork steak. I have minced cooked ham steak and added to the onion and bell pepper stage.