Roast sweet potatoes and yams. Cool, peel and cube.Sliver onion and saute with potatoes and yam in olive oil.
Cut stems away from beet greens and saute lightly in olive oil.
Fry 1/2 in. cubed bacon. Drain most of fat then add syrup and brown sugar to bacon and cook on low heat for 5 mins.A pinch of cayenne pepper optional. Spread onto a baking sheet to cool then break into pieces
Lay a bed of beet greens then spoon on a mound of hash. Top with brittle and add poached eggs. Garnish with a scallion . Cut off green end, sliver and sprinkle on finished dish.
About this recipe:
Sweet Potatoe Hash On A Bed Of Beet Greens Topped With Bacon Brittle And Poached Eggs