4oz Pancetta, diced
1LB Sweet Potatoes, diced
8oz Leeks, sliced thin
6oz Crimini Mushrooms, sliced thin
8oz Chicken Stock
Salt & Pepper, to taste
Render pancetta over low heat. Drain and reserve pancetta fat. Keep pancetta to the side
Add butter and reserved fat to the pan. Cook sweet potatoes until almost done, then add leeks and mushrooms.
Deglaze the pan with chicken stock. Continue cooking until everything is cooked through and then return the cooked pancetta to the pan.
Season with salt and pepper. Top with eggs or enjoy on its own.