This easy recipe for Sweet Potato + Bacon Hash with Crispy Fried Eggs is an easy, healthy and delicious breakfast recipe! Gluten free + Paleo!
There’s lots of cool stuff to celebrate this week: Moms! Margaritas! May Weather! (The current temps outside, not the wife-battering boxer.)
There’s always a reason to celebrate something around here, which is all fun and (baby shower) games until someone throws back a few too many mimosas. Ok, lets be real, there wasn’t any orange juice in that champagne flute. And there may or may not have been tequila in the mix, too.
If you, like me, overindulged this week, my smoky Sweet Potato and Bacon Hash is just what you need to sop up whatever libation still remains in your belly from the night before. Full of complex carbs, amino acids, and electrolytes, this quick and easy breakfast will help you get back on your feet in no time.
A bloody Mary won’t hurt either. But that’s your call.
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Sweet Potato + Bacon Hash with Crispy Fried Eggs
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: breakfast
- Method: sautéed
- Cuisine: Paleo
Description
This easy recipe for Sweet Potato + Bacon Hash with Crispy Fried Eggs is an easy, healthy and delicious breakfast recipe! Gluten free + Paleo!
Ingredients
- 3 tablespoons vegetable oil, divided
- 4 slices bacon, diced
- 1 medium yellow onion, diced
- 3 medium sweet potatoes, diced
- 1 heaping teaspoon salt, plus more to taste
- freshly cracked pepper to taste
- 1 tablespoon smoked paprika
- 8 eggs
- 3 scallions, thinly sliced on a bias
Instructions
- Heat 1 tablespoon of vegetable oil in a large saute pan and render the bacon for a few minutes until it begins to crisp up. Move it to the side and add in the onions, letting them cook down for about 2-3 minutes. Move the onions to the side and add in the sweet potatoes.
- Toss everything together and season with salt, pepper and smoked paprika. Continue to cook, tossing occasionally, for about 15-20 minutes until the sweet potatoes are tender throughout and crisp on the outside. Divide the hash between 4 plates.
- In a non stick skillet, heat the remaining 2 tablespoons of oil over high heat. Working in batches, crack in the eggs and baste the tops with the hot oil until the whites are opaque and the edges are crisp. Season the eggs with salt, pepper and a sprinkle of smoked paprika.
- Place the eggs over top of the hash and garnish with sliced scallions. Serve immediately.
Keywords: easy, paleo, gluten free, breakfast, brunch, sweet potatoes, runny eggs, fried eggs, bacon, smoked paprika
Joy Brown
I LOVE, LOVE, LOVE your recipes lately! Mostly because they’re quick and easy, but also because you use ingredients that I already have at home! THANK YOU, THANK YOU, THANK YOU!!!! You ROCK, sistah!
Coley
This comment made me so happy to read! I’m so glad you’re enjoying the recipes, Joy! Thank YOU! 🙂
Bruno
Coley – great recipe. Simple, easy and delicious. It was a big hit at today’s breakfast table. Keep ’em coming.
Coley
Thanks Bruno!! So glad you enjoyed it!
Katie
You are so cute. Love these videos. Keep rocken it girl.
bristol plasterer
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
Simon
Coley
Thanks! I hope you make it and love it 🙂
Bruno
Have I mentioned that I LOVE this recipe? I’m making it again (for like the 5th time) for a brunch this Saturday. It is quick, easy and delish! I realized as I was planning the menu that this was first on my list of must haves. Thanks Coley. BTW _ Butternut Squash is a great alternative if you bake it off a bit first to facilitate final cooking in the pan but this time the squash goes into a variation of your Frittata with Potatoes and B’Nut squash. and will join a baked red-onion tart with Stilton, baked almond french toast (just ’cause it can be made ahead and baked if you need it…) and some cheddar-scallion egg Souffle’ with lots of Proseco and Champagne. Really – who needs bagels and Lox when you can steal recipes from you? Ciao, bambino – Merry Christmas to you and yours..