Japanese sweet potato, red bell pepper, onion hash. Cube sweet potato. Dice red bell pepper and spanish onion. Heat up rendered chicken fat from pan seared chicken thighs. Add cubed sweet potato to hot fat. Cook until browned (toss a few times to brown on all sides). Then add in 1 diced red bell pepper and 1/2 spanish onion-diced. Continue to cook until potatoes and veggies have absorbed the chicken fat. Season to taste with salt and pepper.