Loaded Italian Sausage and Beef Street Bowl

Heat tallow or ghee in a heavy cast-iron skillet over medium-high heat. Add the diced root vegetable mix, season with salt, and cook without moving for 3 to 4 minutes to establish a crispy crust. Toss and cook for another 3 minutes until tender and browned. Transfer to a bowl and set aside.

In the same hot skillet, melt the lard. Add the ground beef and ground hot Italian sausage, breaking them up with a spatula. Press the meat firmly against the pan to get a deep, dark brown sear. Cook until cooked through and heavily caramelized at the edges, about 6 to 8 minutes.

Lower the heat. Mix the cooked root vegetables back into the meat base in the skillet. Create two small wells in the mixture and crack one egg into each well. Scatter the shredded cheddar cheese over the entire surface, then cover the skillet with a lid or foil for 3 minutes until the egg whites are set and the cheese is fully melted and bubbling.

Portion the cheesy street hash into two bowls, ensuring each serving gets a whole egg with a runny yolk, and serve immediately hot.