Sweet Potato Hash Recipe

Large skillet filled with roasted sweet potatoes, bacon, and sauteed veggies and topped with eggs and fresh cilantro.

4.88 from 8 votes

This Sweet Potato Hash features deliciously roasted, perfectly caramelized sweet potatoes, smoky bacon, bell pepper, onion, and eggs. A proper breakfast of champions or easy weeknight dinner, it's hearty, nutritious, versatile, and so satisfying!

Prep Time15

Cook Time35

Total Time50

Course: Breakfast, Dinner, Pork

Cuisine: American

Diet: Gluten Free

Keyword: sweet potato breakfast hash, sweet potato hash, sweet potato hash recipe, sweet potatoes and eggs

Servings: servings

Author: Jessica Randhawa

Ingredients

2 pounds sweet potatoes peeled and chopped into 1-inch cubes
2 tablespoon olive oil
1½ teaspoon salt divided
1½ teaspoon pepper divided
1 teaspoon paprika
1 pound thick-cut bacon cut into 1-inch pieces
1 white onion diced
1 red bell pepper deseeded and diced
2 tablespoon salted butter
2 cloves garlic minced
1-2 cups baby spinach packed
6 eggs

US Customary - Metric

Instructions

Preheat the oven to 400℉ and line a large baking sheet with parchment paper or aluminum foil.
In a large bowl (or directly on top of the prepared baking sheet), toss together the sweet potato, olive oil, one teaspoon of salt, one teaspoon of black pepper, and paprika until fully coated. Spread the prepared sweet potatoes over the prepared baking sheet in an even layer.
Bake for 15 minutes, toss, and bake for another 15 minutes or until fork tender and golden.
In the meantime, add the bacon pieces to a large skillet set over medium heat. Cook until crispy. Once cooked, drain off the excess grease, leaving only a tablespoon in the pan
Add the diced onion and red bell pepper. Cook until soft, about 5-8 minutes, then add the butter, minced garlic, remaining salt, and pepper. Cook until the butter has melted and the garlic is fragrant, about 1 minute.
Add the spinach and cook until wilted and bright green, about 2 minutes.
Stir in the roasted sweet potatoes, then crack the eggs on top, leaving a little space between each egg. Cover with a lid and cook on low for 5-8 minutes, or until the yolks are set and the whites are no longer jiggly.
Remove from heat and serve with crumbled feta, sliced avocado, and toasted bread. Garnish with additional salt and black pepper, if desired.

Notes

Ingredient Swaps and Substitutions:

Instead of sweet potatoes, use butternut squash, acorn squash, or pumpkin. Regular potatoes (such as Yukon Gold potatoes) may also be used.
For more flavor, you may want to consider adding a half teaspoon of ground cumin, cinnamon, chili powder, red chili flakes, or a full teaspoon of Cajun seasoning or taco seasoning.
Instead of bacon, consider using ham, pancetta, smoked sausage, smoked pork belly, ground breakfast sausage, chorizo, or turkey bacon.
Great veggie alternatives include mushrooms, kale, cherry tomatoes, and poblano peppers.

Serving suggestions: Toasted bread, warm tortillas, fruit, avocado, feta cheese, hot sauce, cherry tomatoes, black beans, fresh cilantro or green onions, and sour cream. If you want to go the extra mile, you could make homemade hollandaise sauce.

Make-Ahead: Roast the sweet potatoes and cook the bacon and veggies ahead of time and store them separately in the refrigerator. When ready to serve, combine the sweet potatoes, bacon, and veggies in a hot skillet and cook until hot and crispy. Once reheated, crack the eggs on top, cover, and cook until the eggs have set.

Leftovers: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: For best results, freeze the hash without the eggs. Transfer to airtight containers or heavy-duty freezer bags and remove as much air as possible. Freeze for up to 3 months. Thaw the hash in the refrigerator overnight before reheating.

Nutrition