Loaded Sweet Potato Hash

Heat 2 teaspoons olive oil in large skillet over medium/high heat. When the oil is hot but not yet smoking, add the chopped onions and peppers, 1/2 teaspoon Lawry’s seasoned salt, and a pinch of ground black pepper. Stir to coat and let saute for 3-4 minutes, or until just beginning to brown. Transfer onions and peppers to a medium-sized bowl and set aside.

Heat another 2 teaspoons oil in the same pan. When heated, add half of the chopped sweet potato and 1/4 teaspoon of Lawry’s seasoned salt, and a pinch of ground black pepper. Stir to coat, let saute for 4-5 minutes, stirring occasionally, or until the potatoes are browned and tender. Transfer the browned potatoes to the bowl with the onions and peppers, set aside. Repeat with remaining oil, sweet potatoes and seasoning.

Return all the sauteed onions, peppers and sweet potatoes to the pan, add crumbled bacon and toss until the bacon is warmed, about 1 minute or so.

Serve immediately. If you allow this to sit, the sweet potatoes will begin to get a bit soft and mushy.

Makes 6 side servings, or 3 main servings.