Fry bacon in cast iron skillet over medium heat. Once the bacon is browned and crispy remove the bacon, place it on a paper towel and keep the drippings in the pan.
Placed the potatoes and the onion in the cast iron with the bacon drippings, allow them to brown and start to cook. Once they start to brown I add 1/4 cup of veggie stock to help them cook through. Allow potatoes to cook for 15-20 minutes, until tender.
Add red pepper, Brussel sprouts, cherries, and peach, along with the maple syrup, smoked paprika, salt, and pepper. Combine and cook until the fruit and veggies are warmed through. Toss in the bacon and serve and enjoy.