“I yam what I yam and that’s all that I yam.”  –Popeye

The internet is great for so many things, but one of the problems is too much conflicting information and difficulty determining which website should be believed.  Take, for example, the difference
between yams and sweet potatoes.  Some websites claim emphatically that there is no difference, that a sweet potato is a yam and a yam is a sweet potato.  Others claim just as emphatically that they are distinctly different, from different parts of the world and should be cooked differently.  Here’s a website I found interesting in case you want to explore the topic further, though I make no claim that it’s accurate:  http://www.thekitchn.com/whats-the-difference-between-yams-and-sweet-potatoes-word-of-mouth-211176.

After spending waaaay too much time researching the issue and
asking produce department clerks, I’ve stopped caring.  I just pick the ones I want when shopping and use them interchangeably.  My mouth and my stomach certainly don’t care what I call them.

For this recipe I used two yams(?) and two sweet potatoes(?), and it was delicious

1.  First I skinned and cubed the tubers and cooked them in boiling salt water until just tender, about 10 minutes.  Then I drained them and laid them on paper towels to dry.

2.  In two tablespoons of olive oil over medium heat, I sautéed red bell peppers, red onions, green onions and garlic until tender, about 8 minutes.

3.  Then I added the yams/potatoes to the pan, seasoned them with salt and pepper and gently stirred to combine.  I turned the heat up to high and let the vegetables sit untouched so the potatoes would crisp up.  After about five minutes, I flipped them and let them crisp on the other side for a few minutes.

If not serving bacon elsewhere in the meal, you could certainly add it to this hash.

A hearty, healthy dish that can be made the day before and refrigerated.  Reheat before serving.