Sweet Potato Hashbrowns
Place shredded sweet potato in colander and rinse under water, until the water runs
clear. Squeeze out excess water and put in medium sized bowl.
Put all ingredients except for duck fat into the bowl with sweet potatoes. Mix until thoroughly
incorporated. Put duck fat in cast iron skillet and heat at medium-high (325 degrees) Once fat is
heated measure 1/4c of sweet potato mixture and place into pan, then flatten with back of a
spoon. Cook for 2-3 minutes on each side or until golden brown and crispy. Drain on towel lined
Soy-Sorghum Turnip Greens
Place all ingredients except orange zest and heavy cream in medium pot. cook on low to
medium until greens are tender, usually 15 minutes or so. Take off heat and stir in zest and
cream. Serve immediately.
Red- Eye Hollandaise
Whip all ingredients on high in blender until frothy and foaming. Drizzle clarified butter slowly into
vortex of blender on low-medium speed until the mixture begins to tighten. Check with spoon, the
hollandaise should run like honey from the spoon.
Serve on literally anything.