Using the pan drippings to sauté the vegetables allows the bacon's smokiness to permeate the whole dish. It's a striking complement to the sweet potatoes and red peppers. And don't fret about making too much—you won't have leftovers for long. The flavors will meld further and make for a terrific breakfast the next day.
Recipe information
Total Time
45 min
Yield
Makes 6 (side dish) servings
Ingredients
1
2
1
2
1
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Preparation
Step 1
Cook bacon in a 12-inch nonstick skillet over medium heat until crisp. Transfer to paper towels, reserving fat in skillet.
Step 2
Add onions, bell pepper, 1/2 teaspoon salt, and 1/2 teaspoon pepper to skillet and cook, stirring occasionally, until vegetables are softened. Stir in potatoes and 1/2 teaspoon salt and cook, covered, stirring occasionally, until potatoes are tender and starting to brown, 10 to 14 minutes. Stir in thyme, bacon, and salt and pepper to taste.