This recipe may have to enter regular rotation. It’s low-carb and high-veg, a little meat goes a long way, and it’s endlessly variable. This is a great “clean out the produce bin” dish and is also good to use up that last chunk of parmesan or cheddar lingering in the drawer. Also, I bought dandelion greens at the Union Street Farmer’s Market this afternoon and had no idea what to do with them, but my daughter actually said “Hey Mom, the saltiness of the bacon really works well with the bitterness of the greens”. Mom dinner win!
If I hadn’t bought a rosemary baguette to have with dinner, we’d’ve had “Home Skillet Biscuit” for dinner. My kids are finding this very funny.
Dandelion & Mushroom Home Skillet
5 slices of bacon, cut into 1″ chunks
1 large sweet potato, scrubbed and cut into 1″ chunks
1 bunch of dandelion greens, rinsed and chopped but still damp
8 oz. mushrooms, sliced
3 cloves garlic, minced
2 oz fresh parmesan cheese
An egg or 2 for each person
salt and pepper
Heat a large skillet to medium-high. Add bacon and saute until half-done. Drain off the extra grease and add the bacon back to the pan. Add the mushrooms and get them started, then add the sweet potato. Turn the heat down to medium. Keep stirring the ingredients around the pan every few minutes until the sweet potatoes get a nice crust and the mushrooms are nice and browned. Add the garlic and keep stirring. When the sweet potatoes are completely fork-tender, immediately sprinkle parmesan over the vegetables, salt and pepper to taste, and then turn the heat down to low. Make little holes in the vegetable mixture and carefully break an egg in each hole. For sunny-side up eggs, partially cover the pan and let the ambient heat partially cook the eggs. If you want the eggs totally cooked, tightly cover the pan and leave over low heat for 5 minutes.
I served this with a rosemary baguette and yogurt cheese, a great light dinner!