Sweet Potato Breakfast Hash
Sweet Potato Breakfast Hash is a hearty meal full of sweet and savory flavors. Crispy bacon, fried eggs, sweet potatoes, onions and peppers make this dish an irresistible one-pan meal to be enjoyed anytime of the day.
Servings: 4 servings
Calories: 378kcal
Ingredients
- 8 slices bacon
- 4 cups sweet potatoes (diced, peeling is optional)
- salt
- pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1 small onion
- 1 red bell pepper
- 4 eggs
- fresh parsley or chives (optional garnish)
Instructions
- Preheat oven to 400°F.
- Add the bacon to a large, oven-proof skillet or cast iron pan over medium heat. Cook, stirring often, until the bacon is crisp, about 7 to 10 minutes. Remove with a slotted spoon to a paper-towel-lined plate and set aside.8 slices bacon
- Carefully drain all but 2 tablespoons of the bacon grease from the pan and return the pan to the stove top. Increase the heat to medium-high.
- Add the sweet potatoes to the skillet and season with salt, pepper, garlic powder and smoked paprika. Cook 2 to 3 minutes, stirring occasionally.4 cups sweet potatoes, salt, pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon smoked paprika
- Mix in the onion and red bell pepper and continue cook an additional 2 to 3 minutes. The vegetables should be crisp-tender, and will finish cooking in the oven.1 small onion, 1 red bell pepper
- Add the bacon back to the skillet and stir to evenly distribute.
- Spread the hash out evenly in the bottom of the pan. Make 4 wells or indents into the hash. Crack an egg into each of the 4 wells.4 eggs
- Transfer the pan to the oven and cook until the white of the egg is set and the yolk is still runny, about 10 to 12 minutes.
- Garnish with cracked black pepper and fresh, minced parsley or chives, if desired.fresh parsley or chives
Notes
Tips and Techniques
- You can use red or green bell pepper or a combination of the two.
- Try to cut your sweet potatoes into as evenly-sized pieces as possible. This will help them all cook at the same rate so that you don’t end up with mushy and/or hard pieces of sweet potato.
- Cut the bacon all at once by placing it in one large stack. To do this, simply open the package of bacon and remove the slices as one big piece. Then, cut through every piece, all at once, into 1/2-inch slices.
- Bacon will crisp up more as it cools so be careful not to overcook it. Remove it from the skillet when it is just starting to look as if it’s getting crispy.
- You can substitute sausage for the bacon. If you decide to use sausage, you will need to add oil or butter to cook the vegetables in.
- Store any leftover sweet potato hash in an airtight container in the refrigerator. Consume within 4-5 days.
Variations
- Add Some Greens: stir in chopped kale, baby spinach, or Swiss chard with the peppers and onion.
- Sweeten It Up: add a diced apple or two with the peppers and onions.
- Switch Up The Meat: instead of bacon, try ground breakfast sausage or slices of sausage links. You can use pork, chicken or turkey sausage.
- Scramble the Eggs: the eggs can be cooked in a separate pan, if preferred, and served on the side. This method is recommended if you'd prefer scrambled eggs instead of sunny-side-up.
Nutrition
Serving: 1serving | Calories: 378kcal | Carbohydrates: 32g | Protein: 14g | Fat: 22g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 193mg | Sodium: 720mg | Potassium: 696mg | Fiber: 5g | Sugar: 8g | Vitamin A: 20178IU | Vitamin C: 43mg | Calcium: 74mg | Iron: 2mg