Directions

1. In a 10 inch cast iron skillet (or any oven proof skillet with a lid) start cooking your bacon. I like to take the whole pack out, put it on a cutting bored (strips unseperated), and cut them into squares. This eliminates the step of having to crumble it when it's done. Once bacon is all beautiful and crispy, transfer it onto a plate lined with paper towels. Leave about 1 tbl of grease in the pan for frying.
2. While the bacon is cooking, preheat your oven to 400 degrees and chop up all your veggies. Think of this like a hash. I chop my sweet potato into small squares (approx 1 inch) and chop the rest of the veggies into a similar size.
3. With bacon removed, on med heat, add sweet potatoes. Try to put them in one even layer and then leave them alone for about 5 min. You want the bottom of them to start to crisp a bit. Keep an eye on the grease, sometimes the potatoes soak it all up and you need to add a bit more or a little olive oil.. Do a little at a time, trust me. The mushrooms and zucchini release liquids while baking and can become mushy if there's still a lot of grease in the bottom of the pan.