Sweet Potato & Swiss Chard Hash

In a large cast iron skillet, heat the oil to medium and sauté the sweet potato and onion about 8 to 10 minutes until very fragrant and beginning to soften.

Add the bacon and garlic and continue to sauté another 10 minutes, stiring occasionally.

If the potatoes are still hard, heat the oven to 350ºF and place cast iron skillet in the oven for 10 minutes. This allows the veggies to continue to cook and also form a nice crisp.

Remove the cast iron skillet from the oven and add the chopped chard.

Allow the chard to steam on top about 30 seconds then stir to incorporate and continue cooking just until wilted, about another 30 seconds. Season to taste.

Serve with eggs, toast and other breakfast yumminess.