Veggie Hashbrowns
- 2 tsp Bacon fat (Can sub for Coconut oil or Ghee)
- 2 Med Russet Potatoes (Cubed)
- 1 Small Sweet Potato (Cubed)
- 1 Small Onion (Diced)
- 3 Cloves Garlic (Minced)
- 1 1/2 cups Swiss Chard (Chopped (can sub for Kale or Spinach))
- 1 tsp Salt and Pepper
- Gather all your ingredients and heat a cast iron pan with the bacon fat over medium heat.
- Once the pan is hot, add in the potatoes and stir to coat them in the melted bacon fat. Cover with a lid and allow to cook for 5 -7 minutes.
- Be careful as you remove the lid. Condensation will form on the bottom of the lid and begin to drip once removed. I tilt the lid while keeping it over the pan and allow the liquid to go back into the pan.
- When the potatoes start to soften add the garlic and onions to the pan. Saute them for a few minutes to let things brown up.
- Add in the chard and cook until wilted.
- Season with salt and pepper before serving.