BLT Yam Hash

2 lbs. yams, peeled and cut into ¼” cubes
1 lb. thick-sliced good quality bacon, cut crosswise into ¼” pieces
2 large leeks (white and light green parts only) halved lengthwise and thinly sliced
3 ½ oz. sun-dried tomatoes, cut into ¼” pieces
Salt, black pepper
3 T. canola oil

1. Preheat oven 350.
2. Line a rimmed baking sheet with parchment paper and add yams. Bake 15 minutes, stir and cook 10 more minutes.
3. Set aside and let cool to room temperature.
4. In large skillet over medium heat, add bacon and cook until crispy, stirring occasionally. Drain on paper towels. Reserve 1 T. of rendered fat in skillet.
5. Add leeks and tomatoes to pan and cook until leeks are tender.
6. Add cooked yams and season with salt and pepper. Stir until combined. Let cool to room temperature.
7. In large skillet over medium heat, add oil, potato mixture and cook until browned on both sides.
8. Serve.