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- 3 slices thick-cut bacon, chopped
- 1 Tbs. canola oil
- 4 medium sweet potatoes, peeled and diced into half-inch cubes
- 1 small onion, diced
- 1 bell pepper, diced
- Pinch of red pepper flakes
In a large cast-iron or nonstick skillet, cook the bacon over medium heat until crispy brown, stirring occasionally. Transfer bacon to paper towels to drain and pour off excess fat. Heat the oil in the same skillet over medium-high heat. Add sweet potatoes and cook, stirring occasionally, until cubes are nicely browned and almost fork tender, about 15 minutes. Add onion and pepper and continue cooking for another few minutes until all vegetables are tender. Fold in cooked bacon pieces and red pepper flakes. Prepared hash can be held in a warm oven while eggs are cooking.