1 red bell pepper, sliced into 1-inch x ¼-inch strips
Salt and freshly ground black pepper
2 lbs. sweet potatoes, peeled and chopped into 1-inch cubes
1 tsp. chopped fresh thyme
1 loaf crusty bread, sliced
In a large cast iron or other skillet, fry bacon until crisp. Using a slotted spoon, transfer bacon to a napkin-lined plate. Poor off 2-3 T. bacon fat and reserve for frying the eggs; leave remaining bacon fat in the skillet.
Add onion, red pepper, ¼ tsp. salt, and 1/8 tsp. pepper to the skillet. Cook the vegetables in the bacon fat until softened, about 5 minutes, stirring occasionally.
Stir in sweet potatoes, ½ tsp. salt, and ¼ tsp. pepper. Cover and cook, stirring occasionally, until softened and the sweet potatoes begin to brown, about 10 to 15 minutes.
Stir fried bacon and chopped thyme. Taste for seasonings and add additional salt and pepper if desired. Turn heat to low and cover to keep warm.
Heat a medium nonstick skillet over medium-high heat. Spread each slice of bread with butter on one side and place butter-side down in the skillet to grill. Heat until lightly golden brown. Remove from heat and cover to keep warm while preparing the eggs.
Heat reserved bacon fat in a nonstick skillet and fry eggs to desired doneness. This may be done with all eggs at once or in batches. Season the eggs to taste with salt and pepper.
To assemble, place grilled bread on a plate. Spoon about ½ cup Sweet Potato and Bacon Hash on top of the bread, then top with a fried egg. Serve immediately.