I normally love winter, but sometimes when I sit at my desk and watch the sky maintain its depressing grayness and it just snows and snows, I tend to forget. We can go days without sunlight and the wind is bitter cold. It can get depressing.
So today, the Brain was having a rough day and I was frozen from a trip to file a deed. I decided we needed comfort food. And really what could be more comforting than bacon? And potatoes? Oh yeah, I'm doing vegetables this month. While one could rightly argue that potatoes are a vegetable, I went a little healthier with sweet potatoes. Sweet potatoes help to regulate the blood sugar. They are also high in Vitamin C, Vitamin A, and Vitamin B6. 'Cause yeah, I'm all about health mixing those lovely sweet potatoes with half a pound of bacon.
But the hash hit the spot. It was easy, fairly quick. And went beautifully with a simply supper of grilled Italian sausage. HA! Like I braved the snow flurries to grill in frigid weather. I stuck them in the broiler.
Sweet Potato Hash with Bacon
adapted from Bon Appetit
1/2 pound bacon sliced in 1/2 inch strips
2 small onions chopped
1 large red pepper diced
2 pounds sweet potatoes, peeled and cut in 1/2 inch cubes
1/2 tsp dried thyme
Cook bacon in large skillet until crisp. Transfer to paper towel lined plate to drain. Leave drippings in skillet.
Add onion, bell pepper, 1/2 tsp salt, and 1/2 tsp pepper to skillet and cook, stirring occasionally until vegetables are softened. Stir in potatoes and another shake of salt. Cover and cook for 10 minutes. Stir every 5 minutes. Remove cover and cook for 5 more minutes, stirring occasionally so that any excess liquid evaporates and potatoes start to brown. Stir in thyme and bacon.