Cut bacon into small pieces. Heat pan at medium and cook bacon until crispy. Pull bacon out of pan and drain all but 1 tbs bacon fat. Sauté onions and bell peppers until onions are translucent. Sprinkle with a pinch of red pepper flakes.
Meanwhile, in a separate pan add 2 tbsp of olive oil to a pan at medium heat. Add the chopped sweet potatoes with salt and pepper to taste. Stir to combine and cook uncovered until sweet potatoes begin to brown.
Cover the sweet potato pan and stir occasionally until potatoes are soft and brown.
Add the cooked bacon, onions and bell peppers to the cooked sweet potatoes and stir to combine.
Top the hash with your favorite type of egg (I prefer fried on my hash!)
Drizzle your favorite whole30 pesto over top and enjoy!
