Shred potatoes in a food processor or grate with a hand grater. Dice bacon and chop onion and bell pepper as noted.
Heat a large skillet over medium heat and add in avocado oil. Once hot place the shredded yams or sweet potatoes in the skillet in an even layer. Let them cook undisturbed for 5 or so minutes, until they develop a crisp crust on the bottom. Then, flip the potatoes completely to cook for another 5 minutes on the other side.
While the potatoes are cooking, in a separate pan cook the diced bacon over medium-high heat until the pieces are mostly crispy. Set them aside on a paper towel lined plate.
After the potatoes have cooked on each side, you may need to stir them up some to get the middle cooked. Stir as needed and cook until the potatoes are cooked completely through. Note that they won't get really crispy throughout, that's ok.
Once the potatoes are finished, remove from the heat and place them in a casserole dish. The potatoes will serve as the bottom layer of your casserole.
Next, place your ground beef and Italian sausage in your large skillet (the one the potatoes were just in) and cook over medium heat.
Add your diced leeks or onions and bell pepper and mix with the meat to cook.
Stir occasionally and cook until the meat is browned and cooked through, about 10-12 minutes. When the meat is almost done add in the garlic powder, cayenne, salt and pepper. Stir and remove from heat once the meat is done.
Layer greens on top of your potatoes in your casserole dish. Add the meat mixture, and then top with your bacon bits.
Now, you can serve as is for dinner. Or if you've prepped this earlier in the day, you can cover the casserole and place it in the fridge and then reheat it uncovered in the oven at 350 degrees for 20-30 minutes until it's hot again. And the best part....use the leftovers the next morning for breakfast. Just reheat it on the stove in a medium skillet over medium heat, and fry an egg to layer on top. Enjoy!
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