• 6 slices of thick cut applewood smoked bacon, cut into 1 inch pieces
• 7-8 large eggs
• 2-3 tbsp heavy cream
• 1 large sweet potato, peeled and grated
• 1 c havarti cheese, grated
• 3-4 flour tortillas, warmed and slightly charred
• Optional: spicy chipotle mayo

Equipment

• large non stick skillet
• grater
• wooden spoon
• slotted spoon
• spatula
• large bowl
• fork
• parchment paper & twine

1. Add bacon to a preheated skillet and cook over medium high heat until the fat is rendered and the bacon is crispy.
2. Remove with a slotted spoon and set aside on paper towels.
3. 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.
4. Using a spatula carefully flip the sweet potatoes to allow them to cook on the other side. Cook for 2-3 minutes longer.
5. Remove from the skillet and set aside.
6. Add 1 tbsp of the bacon fat into the skillet.
7. Lower the heat to medium low and add the eggs to the skillet.
8. 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.
9. Remove from heat when they are still a little wet as they will continue to set.

To build the farmer’s wrap:

1. 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:

1. Use parchment paper to wrap the tortillas and use twine to tie to keep them firmly in place.