Ingredients:

● South Chicago Packing Wagyu Beef Tallow Spray, for coating skillet
● 1 lb sweet potatoes, cut into 1/2-inch pieces
● 1 medium red bell pepper, cut into 1/2-inch pieces
● 1 small red onion, cut into 1/2-inch pieces
● 1/2 tsp smoked paprika
● 2 cups prepared Carnitas
● 1 1/2 cups Kale, stems discarded, cut into 1-inch pieces
● 1/4 cup low-sodium chicken broth
● Kosher salt and freshly ground black pepper, to taste
● 4 large eggs
● 1 avocado, halved, pittled, peeled and sliced
● 1/4 cup crumbled queso fresco
● Chopped fresh cilantro, for garnish
● Lime wedges, for serving

Directions:

1. Heat a large cast-iron skillet over medium heat and coat generously with tallow spray.
Add potatoes, and cook, stirring occasionally, until they are lightly golden and tender,
about 10 to 15 minutes. Adjust the heat as needed to prevent over-browning.

2. Stir in peppers, onions and paprika, and cook, stirring occasionally, until tender, about 3 to 5 minutes. Add carnitas, kale and broth, and cook until kale is wilted and carnitas are
heated through, about 1 to 2 minutes. Season with salt and pepper, to taste.

3. While hash is cooking, heat a nonstick skillet over medium heat and coat with tallow
spray. Crack eggs into skillet and fry, covered, 2 to 3 minutes for a runny yolk, or 3 to 5
minutes for a completely set yolk. Season with salt and pepper, to taste.

4. Top hash with eggs, avocado and queso fresco. Garnish cilantro and serve with lime
wedges.