Sweet Potato and Bacon Hash

Instructions

1. Prepare the bacon
   In a large cast-iron skillet over medium heat, cook the chopped bacon until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside on paper towels, leaving about 2 tablespoons of bacon fat in the skillet.
2. Cook the sweet potatoes
   Add 1 tablespoon of olive oil to the bacon fat. Add the diced sweet potatoes to the skillet and season with salt and pepper. Cook for about 10 minutes, stirring occasionally, until the potatoes begin to soften and brown on the edges.
3. Add aromatics and seasonings
   Add the diced bell pepper and onion to the skillet. Cook for an additional 5 minutes until the vegetables begin to soften. Add the minced garlic, thyme, smoked paprika, and cumin. Cook for another minute until fragrant.
4. Combine and crisp the hash
   Return the cooked bacon to the skillet and mix with the vegetables. Press the mixture down with a spatula and cook undisturbed for 3-4 minutes to allow the bottom to crisp up. Stir and repeat the process once more for extra crispiness.
5. Cook the eggs (optional)
   If using eggs, create 4 wells in the hash mixture. Add the remaining tablespoon of olive oil and crack an egg into each well. Cover the skillet and cook until the egg whites are set but yolks are still runny, about 3-4 minutes.
6. Garnish and serve
   Remove from heat and garnish with sliced green onions and fresh parsley. Serve immediately while hot, directly from the skillet for a rustic presentation or divided onto plates.