Sweet Potato Hash

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This sweet potato hash recipe is the perfect fusion of crispy bacon, runny eggs, and tender sweet potatoes. It’s quick to make and happens to be a combination of my kids’ favorite foods, so it makes a regular appearance at our house. It’s perfect when you want a hearty, healthy breakfast that satisfies — but isn’t quite as heavy as steak and eggs. And while this dish is most commonly served as a sweet potato breakfast hash, it makes a great dinner option, too!

Ingredients & Substitutions

This section explains how to choose the best ingredients for sweet potato hash with eggs, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.

• Sweet Potatoes – You can peel them or leave the potato skins on based on your preference. Cut them into uniform 3/4-inch cubes to ensure fast and even cooking. You can also make this dish with white potatoes if you want to, or swap the sweet potatoes with rutabaga for a low carb option.
• Bell Pepper – Dice it finely. I used red, but yellow, orange, or green bell peppers, or even poblano peppers would also work. You can also add some diced jalapenos if you like a kick (or even shishito peppers if you like to be surprised — only 1 in 10 is spicy).
• Onion – Dice it finely, the same size as the pepper. I like the mild flavor of yellow onion in this dish, but you could use red onions, white onions, or shallots. Or top with green onions as a garnish.
• Garlic – Use 2 cloves of freshly minced garlic for the best flavor, or 1 teaspoon jarred garlic for convenience. If you have to, you can use 1/4 teaspoon of garlic powder to season the potatoes directly instead of sauteing the garlic.
• Bacon – I cook the bacon in the skillet to use fewer dishes, but you could also throw in leftover oven bacon, air fryer bacon, or even microwave bacon if you prefer. You could also use turkey bacon for a healthier twist, or omit altogether for a vegetarian option.
• Olive Oil – Used for sauteing. You can also use avocado oil, coconut oil, or any heat-safe cooking oil you like.
• Spices – Including smoked paprika (or regular), cumin, sea salt, and black pepper.
• Eggs – Use whole, large ones.

How To Make Sweet Potato Hash

This section shows how to make sweet potato breakfast hash, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.

1. Cook the bacon. Heat a large cast iron skillet over medium heat. Add slices of bacon and cook until crispy. Transfer to a paper towel to drain any excess grease. Chop into pieces and set aside.

2. Cook the sweet potatoes. Remove any excess grease from the skillet. Add the olive oil and heat over medium-high heat. Add the sweet potatoes, and cook until slightly tender and lightly browned.
3. Cook the vegetables. Add the diced bell pepper, diced onion, garlic, sea salt, and black pepper to the skillet. Cook the sweet potato hash until the peppers are tender, the onions are translucent, and the sweet potatoes are tender and cooked through. (You may need to reduce heat to medium if you get too much browning.)

4. Add the bacon. Stir it in until uniform.
5. Add eggs and bake. Make 4 wells in the sweet potato breakfast hash, and crack one egg into each well. Transfer to the oven and cook until the eggs reach your desired doneness. I like to garnish with fresh parsley, but this is optional.

Variations Of Sweet Potato Hash

• Southwest – Add diced green chilies and corn kernels when adding the onion. Stir in rinsed and drained black beans when adding cooked bacon. Replace smoked paprika and cumin with 1-2 tablespoons of taco seasoning or fajita seasoning.
• Cheesy – Sprinkle sweet potato breakfast hash with shredded cheddar, Monterey jack, or feta cheese right before placing in the oven.
• Veggie – Experiment with different veggies. Sauteed zucchini, sauteed mushrooms, or sauteed spinach all make great additions.
• Sausage – Replace the bacon with breakfast sausage instead. (Cook it for about 10 minutes over medium-high heat in the beginning.)

Storage Instructions

• Store: Transfer cooled leftovers to an airtight container and keep in the fridge for up to 3-4 days.
• Meal prep: Cook the entire recipe as directed, portion into individual containers, and refrigerate for up to 4 days.
• Reheat: Warm in a skillet, in the oven at 350 degrees F, or in the microwave before serving. The eggs may overcook, so you could consider removing them first and adding toward the end of reheating.

More Hearty Egg Breakfast Recipes

Of all my breakfast recipes, I love the versatility of eggs the most! Try them in these satisfying breakfast dishes.

Eggs Benedict Casserole

Steak And Eggs

Sausage Egg Muffins

Baked Eggs In A Muffin Tin

5 from 5 votes

Sweet Potato Hash (30 Minutes!)

You'll love this easy sweet potato hash recipe with crispy bacon, perfect eggs, and tender veggies. A hearty, healthy breakfast in one pan!

Prep: 5 minutes

Cook: 25 minutes

Total: 30 minutes

Author: Maya Krampf from WholesomeYum.com

Servings: 4 (adjust to scale recipe)

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Ingredients

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• 20 oz Sweet potatoes (cut into 3/4-inch chunks) ▢
• 1 medium Red pepper (diced) ▢
• 1 small Yellow onion (diced) ▢
• 2 cloves Garlic (minced) ▢
• 4 slices Bacon ▢
• 2 tbsp Olive oil ▢
• 1 tsp Smoked paprika ▢
• 1 tsp Cumin ▢
• 1/2 tsp Sea salt ▢
• 1/4 tsp Black pepper ▢
• 4 large Eggs ▢

Instructions

Tap on the times in the instructions below to start a kitchen timer while you cook.

1. Preheat the oven to 400 degrees F (204 degrees C).

2. Heat a large cast iron skillet over medium heat. Add the slices of bacon and cook for 4-5 minutes on each side, until crispy.

3. Transfer the bacon to a paper towel to drain any excess grease. Chop the bacon into pieces and set aside.

4. Using the same cast iron pan, use a paper towel to remove any excess grease from cooking the bacon. Add the olive oil and heat over medium-high heat. Add the sweet potatoes and cook for 7-8 minutes, until they are starting to become tender and lightly browning.

5. Add the red pepper, onion, garlic, sea salt, and black pepper to the skillet. Cook for 6-7 minutes, until the peppers are tender, onions are translucent, and sweet potatoes are tender and cooked through.

6. Stir in the cooked bacon.

7. Make 4 wells in the hash. Crack one egg into each well. Transfer the hash to the oven and cook for 5-7 minutes, or until the eggs are cooked to your desired doneness.

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Recipe Notes

Serving size: 1 cup sweet potato hash + 1 egg

Nutrition Facts

Amount per serving. Serving size in recipe notes above.

Calories 358

Fat 20.5g

Protein 11.8g

Total Carbs 31.9g

Net Carbs 27g

Fiber 4.9g

Sugar 7g

Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.

Course: Breakfast

Cuisine: American

Keywords: sweet potato breakfast hash, sweet potato hash, sweet potato hash recipe

Calories: 358 kcal

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