Sweet potato hash with bacon

Growing up, my mother used to make a concoction she called "hash" that was, frankly, gross. It had corned beef in it.

Happily, I rediscovered hash (without the corned beef). Hash, properly done, is like a hash brown. Everybody likes hash browns. It's just potatoes (or in this case, sweet potatoes) diced finely and cooked with onions and peppers until everything is crusty and crunchy.

3-4 sweet potatoes, peeled and diced
1 onion, diced
1 pepper (red or green), diced
5-6 slices of bacon

Fry up the bacon in a large skillet (try not to eat it all) and remove from the pan. Drain off all but about 3-4 tablespoons of bacon fat. (You're saving it in your bacon fat jar, right?) For a veggie version, skip the bacon and add olive oil. Saute the onion and pepper until just coated with bacon fat, and add the diced sweet potatoes. Mix with the onions and peppers, and pat down into a single layer. Cook over medium heat until the sweet potatoes are done. Resist the urge to stir. You want the potatoes to get crusty and crunchy, so don't stir more than two or three times (just often enough to make sure there's crustiness on all sides). Crumble up the bacon, add back in, and serve.