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Perfect for breakfast or dinner!

All spuds are welcome in a hearty skillet hash—that couldn't be more true with this sweet potato hash. Sweet potatoes are the stars here—they go so well with the smoky bacon and savory cumin and paprika. A cast-iron skillet helps give the potatoes and peppers those slightly charred edges everyone loves. Top it with a fried egg for breakfast, or serve it alongside a seared ribeye steak for a classic cowboy dinner recipe. 

Do potatoes need to be cooked first for a hash?

The higher heat cooking of a hash happens fast, just like a stir-fry, so there usually isn't time for the potatoes to cook through and still get those delicious crispy bits on the outside. This recipe takes care of both: the sweet potatoes steam in the skillet with a splash of water first (no extra pan!), then finish cooking as they brown and crisp.  

What does it mean to render bacon?

Rendering is a fancy term for slowly cooking the fat out of meat. For bacon, this means cooking until it's crisp all over and the fat has melted in the pan. Stick to medium heat for this step so the bacon doesn't burn and the bacon fat doesn't smoke in the pan. 

Cast-iron skillets that are well-seasoned can act just like your favorite nonstick pan. This doesn't mean salt and pepper! The "seasoning" here is the oil coating that's baked into the pan. As long as that coating doesn't get damaged (scratched or rusted), it will be nonstick.

sweet potato, peeled and cut into 3/4-inch pieces

red bell pepper, roughly chopped