In a large skillet, fry bacon until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a napkin-lined plate. Leave bacon fat in the skillet (or reserve a few tablespoons for cooking eggs if desired).
Add onion and red pepper. Cook until softened, stirring occasionally, about 5 minutes.
Stir in sweet potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until softened and the sweet potatoes begin to brown, about 10 to 15 minutes.
Stir in bacon and thyme to skillet and season to taste with salt and pepper. Serve with grilled bread and fried eggs if desired.
To serve with fried eggs and grilled bread:
Heat a medium nonstick skillet over medium-high heat. Spread each slice of bread with 1 teaspoon 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 or butter 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.
Red bell pepper: These perk up the colors in this skillet recipe, but you can't go wrong with yellow, orange, or green bell pepper, either.
Sweet potato: Orange, purple, or whatever hue you desire. Or swap in regular russet potatoes.
Yield: This Sweet Potato Hash with Bacon makes eight generous servings. For hearty appetites, top each scoop with two or three eggs instead of one, and have plenty of bread handy to sop up any runny yolk goodness.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Make ahead: The sweet potato hash can be made a day in advance. It holds really well! Just reheat on the stove-top and serve with grilled bread and eggs if desired.