Sweet Potato Breakfast Hash with Eggs
Sweet Potato Breakfast Hash with Eggs is a colorful, tasty way to start your day. This dish features tender cubes of sweet potato, crispy bits of onion and bell pepper,…
By Elizabeth
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Reading time: 6 min
Sweet Potato Breakfast Hash with Eggs is a colorful, tasty way to start your day. This dish features tender cubes of sweet potato, crispy bits of onion and bell pepper, and perfectly cooked eggs sizzling on top. The natural sweetness of the potatoes pairs so nicely with the savory veggies and eggs, making each bite a little celebration of flavors and textures.
I love making this hash on the weekends when I have a bit more time to cook. The smell that fills the kitchen while the sweet potatoes roast and the veggies sauté is just the best wake-up call. I usually like to sprinkle a little smoked paprika or chili flakes for a tiny kick, but it’s just as good mild. Sometimes I add some fresh herbs at the end, like parsley or chives, to brighten everything up.
This dish is great on its own or served with a slice of toast on the side for scooping up every last bit. I find it’s a great balance of filling but not too heavy, so I feel energized all morning long. Plus, it’s a nice change from your usual scrambled eggs and toast and makes breakfast feel a little more special without any fuss.
Key Ingredients & Substitutions
Sweet Potatoes: These give the hash its sweetness and soft texture. I like dicing them into small cubes so they cook evenly. If you don’t have sweet potatoes, regular potatoes work too, but sweet ones add a nice natural sweetness.
Bacon: Bacon adds a smoky, salty crunch. For a vegetarian option, try smoked tempeh or omit it and add extra onions and peppers for flavor.
Onion & Bell Pepper: These add depth and color. Yellow or white onions work great. Bell peppers bring mild sweetness and a pop of color, but you can skip or swap with other veggies like zucchini or mushrooms.
Eggs: The eggs are the star on top. I love their creamy yolk mixing with the hash. Cook them sunny-side up or over-easy, whichever you prefer. For vegan options, try tofu scramble on the side.
Smoked Paprika: A small touch adds warmth and subtle smokiness. If you don’t have smoked paprika, regular paprika or chili powder can also work well.
How Do You Get Crispy Sweet Potatoes Without Burning Them?
Getting sweet potatoes crispy on the outside but tender inside is the key to a great hash. Here’s what I do:
- Use a heavy skillet, like cast iron, for even heat distribution.
- Heat oil and bacon fat before adding the sweet potatoes to help crisp the edges.
- Don’t overcrowd the pan—spread the cubes out so they cook instead of steam.
- Keep the heat medium to medium-high, and stir every few minutes, not constantly.
- Cook until you see golden brown edges and soft centers, usually 10-12 minutes.
This method gives the potatoes a lovely crust without turning mushy or burned. Patience is key here!
Equipment You’ll Need
- Large cast-iron or non-stick skillet – it holds heat well for crispy sweet potatoes and evenly cooks the eggs.
- Sharp chef’s knife – makes dicing sweet potatoes, onions, and peppers quick and safe.
- Cutting board – gives you a clean, sturdy surface to chop all your veggies and bacon.
- Spatula or wooden spoon – perfect for stirring the hash without scratching your pan.
- Lid for the skillet – helps cook the eggs gently by trapping steam and heat.
Flavor Variations & Add-Ins
- Swap bacon with sausage or chorizo for a spicier, heartier version.
- Add black beans or cooked chickpeas to boost protein and fiber for a vegetarian twist.
- Mix in diced zucchini or mushrooms to add more veggies and moisture.
- Sprinkle feta or cheddar cheese on top just before serving for a creamy, salty kick.
Sweet Potato Breakfast Hash with Eggs
Ingredients You’ll Need:
For the Hash:
- 2 medium sweet potatoes, peeled and diced into ½-inch cubes
- ½ medium onion, diced
- ½ red bell pepper, diced (optional for added color and flavor)
- 4 slices of bacon, chopped
- 2 tablespoons olive oil or vegetable oil
- Salt and black pepper, to taste
- ½ teaspoon smoked paprika (optional)
For the Eggs and Garnish:
- 4 large eggs
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This recipe takes about 5 minutes to prep and around 20 minutes to cook, making a total of roughly 25 minutes from start to finish.
Step-by-Step Instructions:
1. Cook the Bacon:
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chopped bacon and cook until it’s crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set it aside, leaving the bacon fat in the pan.
2. Cook the Sweet Potatoes:
Add the diced sweet potatoes to the skillet with the bacon fat. Cook, stirring occasionally, until the sweet potatoes start to soften and get a bit crispy on the edges, which should take about 10-12 minutes.
3. Add Onion and Bell Pepper:
Mix in the diced onion and bell pepper if using. Season the mixture with salt, pepper, and smoked paprika. Continue to cook, stirring occasionally, until the onions are translucent and the sweet potatoes are fully tender, about another 5 minutes.
4. Stir in Bacon:
Return the cooked bacon to the skillet and stir it evenly into the hash.
5. Cook the Eggs:
Create four small wells in the hash and crack one egg into each. Cover the skillet and cook over low heat until the egg whites are set but the yolks are still runny, about 4-6 minutes. Cook longer if you prefer firmer yolks.
6. Garnish and Serve:
Remove the skillet from heat. Sprinkle the fresh parsley over the top and season the eggs with a little extra salt and pepper if you’d like. Serve right from the pan, and enjoy your hearty and tasty sweet potato breakfast hash with eggs!
Can I Use Frozen Sweet Potatoes for This Recipe?
Yes, you can use frozen sweet potatoes! Just thaw them completely and pat dry to remove excess moisture before cooking. This helps them crisp up better in the skillet.
How Can I Make This Recipe Vegetarian?
Simply skip the bacon and add extra veggies like mushrooms, zucchini, or spinach. You can also add smoked paprika or liquid smoke for that smoky flavor without meat.
Can I Prepare the Hash Ahead of Time?
Absolutely! Cook the sweet potato hash and bacon in advance, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove before adding fresh eggs.
What’s the Best Way to Cook the Eggs?
Cooking eggs sunny-side up or over-easy on top of the hash works great. Covering the pan helps the whites set while keeping yolks runny, but cook longer if you prefer fully cooked yolks.