6 slices bacon, chopped
1 medium onion, chopped
1 large sweet potato, peeled and cut into 1/2-inch cubes
1/2 teaspoon dried thyme
sea salt and black pepper
- Parcook the sweet potatoes in boiling, salted water until al dente. about 3 minutes. They will cook very fast so watch them carefully. They should still be somewhat firm. Drain the potatoes and set aside.
- Cook the bacon in a cast iron or heavy skillet over medium heat until crispy. Transfer to paper towels, reserving the fat in the skillet. (You can drain some of the fat if it seems like too much but save it for frying eggs or potatoes later…)
- Add the onion and cook, stirring occasionally, until softened. Stir in potatoes and thyme and sprinkle generously with salt and pepper and cook, stirring occasionally, until potatoes are tender and browned, about 10 minutes. Stir in bacon. Eat while it’s hot!