This hash goes nicely with everything from salmon to steak.  I like to balance its smoky sweetness and vibrant colors with a side of lemony sauteed spinach.  The recipe makes a lot:  for a hearty breakfast,  reheat leftovers in a non-stick skillet or spread in a single layer on a sheet pan in a moderate oven, and serve with eggs or grapefruit and sliced avocado.

Sweet potato hash

Yield:  Makes about 8 c., serving at least 6

4 good-sized sweet potatoes, scrubbed and cut into ½” dice

6 oz. sliced bacon

Olive oil, as needed

1 red bell pepper, finely diced

1 bunch scallions (white and light green parts only), thinly sliced

1 tbsp. maple syrup

1 tsp. cider vinegar

Salt and freshly ground, black pepper, to taste

Bring a large pot of salted water to a boil.  Add diced sweet potatoes and cook until barely tender, about 3 minutes.  Drain in a colander, then return potatoes to pot to steam off excess moisture.

Brown bacon in a large, non-stick skillet (or, better yet, use a large pancake griddle, if you have one) over medium heat.  When crisp, remove to a paper towel-lined plate to drain.  When cooled, crumble and set aside.

Pour off and reserve all but 2 tbsp. bacon fat from pan (or discard bacon fat and use olive oil instead).  Add half the potatoes and cook, undisturbed, until bottoms of potatoes are nicely browned, about 7 minutes.  Turn potatoes with a spatula, season generously with salt, and continue cooking, stirring occasionally, until potatoes are evenly browned and soft in the middle, 5-8 minutes more.  Remove potatoes to a large mixing bowl and lightly cover to keep warm.  Add 2 tbsp. reserved bacon fat or oil to skillet and cook remaining potatoes in the same manner. (If you have a large griddle, you can cook the potatoes in a single batch.)  Remove second batch to the mixing bowl.

Add 1 tbsp. bacon fat or oil to skillet, raise heat to medium-high, and cook pepper and scallions until just softened, about 2 minutes.  Return potatoes to pan and toss gently until hot throughout.  Stir in crumbled bacon, syrup, and vinegar, and season with additional salt and pepper as needed.

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