This recipe is inspired by a traditional dish that the miners in Galena used to make. While we’ve updated it a bit, it’s always exciting to enjoy a breakfast similar to what the people who were here back in the mid-1800s would have enjoyed. Food is just one way that you can immerse yourself in the culture and history of Galena and really imagine what life might have been like more than a century-and-a-half ago. Thankfully, we won’t make you go down into the mines to toil your time away! (Note: While we cook these in individual skillets, you can do it all in one, use ramekins, a pie plate, or anything else that you have on hand.)
Ingredients (Serves 2)
- 1 Large Sweet Potato
- 1 Small Red Bell Pepper
- 2 C. Kale
- Canola Oil
- 1 T. Butter
- 2 Slices Bacon
- 2 Eggs
- 2 6-inch cast iron skillets or similar sized ramekins
- Canola spray (or grease the pans with oil however you want)
Instructions
- Peel and chop sweet potato into 1-inch (or so) cubes
- Dice red bell pepper
- Roughly chop kale and de-stem as necessary
- Pour enough canola oil into a pan to cover the bottom by 1/8 of an inch and add butter. Heat over medium-high heat until the butter foams then subsides.
- Preheat oven to 400 degrees Farenheit
- Add sweet potatoes and stir to coat in oil. Stir occasionally until tender, usually 10-15 minutes.
- While potatoes are cooking, cut bacon into pieces and fry in a separate pan. Drain oil and set aside when done.
- Drain oil/butter from sweet potatoes.
- Add red bell pepper to sweet potatoes and sauté for a few minutes.
- Grease the cast iron skillets and place in oven for a couple minutes to heat up.
- Add kale to the sweet potatoes/red peppers to wilt for a minute or two.
- Remove pans from oven. Divide the sweet potato mixture between the pans. Make a small divot in the center and crack an egg into it.
- Cook for 8-10 minutes or until egg is as done as you prefer.
- Top with the bacon and serve!
