- Add bacon to a preheated skillet and cook over medium high heat until the fat is rendered and the bacon is crispy.
- Remove with a slotted spoon and set aside on paper towels.
- Remove all but 2 tbsp of the bacon fat from the skillet and, over medium heat, add the shredded sweet potatoes. Cook for 2-3 minutes.
- Using a spatula carefully flip the sweet potatoes to allow them to cook on the other side. Cook for 2-3 minutes longer.
- Remove from the skillet and set aside.
- Add 1 tbsp of the bacon fat into the skillet.
- Lower the heat to medium low and add the eggs to the skillet.
- Cook eggs very slowly - swirling them in the pan using a wooden spoon. When the eggs are half way set stir in some heavy cream about 2-3 tbsp.
- Remove from heat when they are still a little wet as they will continue to set.
To build the farmer’s wrap:
- On a warmed and slightly charred tortilla, spread on spicy chipotle mayo. Add sweet potato hashbrown, eggs, bacon, and finish with shredded cheese.
To serve:
- Use parchment paper to wrap the tortillas and use twine to tie to keep them firmly in place.