Sweet Potato Hash

Sweet Potato Hash

8 ounces bacon, small diced (if you freeze the bacon for 10-15 minutes, it’s easier to cut)

1 cup red onion, small diced

1 cup yellow bell pepper, cut in short, thin strips

2-3 cloves garlic, minced

3 cups sweet potatoes, peeled and cut into small pieces about ½-inch wide by ¼-inch thick

1 bunch scallions, sliced thin on a bias

¼ cup Italian parsley, roughly chopped

1 teaspoon rosemary, finely chopped

1 teaspoon thyme, finely chopped

1 teaspoon sage, finely chopped

salt and pepper, to taste

In a large, heavy-bottomed skillet, cook the bacon until golden brown and crispy, remove with a slotted spoon and set aside. Add the onions, yellow bell peppers, garlic and sweet potatoes, cook for about 10 minutes, stirring occasionally, or until the vegetables begin to softened. Add in 1 cup water and the scallions, season with salt and pepper and continue cooking until the sweet potatoes are tender and the vegetables are starting to turn golden brown in places. Cook until the water evaporates, stir in the herbs and reserved bacon and taste for seasoning, adjusting if necessary. I love to serve this is topped with a fried egg.