Double Pork and Beef Street Bowl

Heat a large cast-iron skillet or griddle over high heat. Add the lard. Mix the ground beef and ground hot Italian sausage together, then press flat onto the hot griddle. Let it sear for 3-4 minutes to develop a deep, caramelized crust before breaking it up into chunky, bite-sized pieces. Season with salt and cook until fully browned, then set aside in a warm bowl.

Melt the butter in the same pan, keeping all the rendered fat and browned bits from the meat. Dice the root vegetable mix very finely. Toss the diced root vegetables into the pan and saute on medium-high heat until tender and golden brown, about 5 minutes.

Slide two eggs directly onto the hot skillet next to the vegetables and fry them sunny-side up until the edges are crispy and the yolks are still runny.

Divide the hot meat blend and crispy root vegetable hash into two street-style paper bowls or dishes. Top each bowl with a fried egg and serve immediately.