Easy Sweet Potato Hash with Bacon and Fried Eggs
This easy Sweet Potato Hash recipe with Bacon and Fried Eggs is a simple, savory breakfast that will fill you up and keep you going until lunchtime. It’s packed with wonderful flavors and textures to make a healthy meal that can be served any time of day. Takes only 7 ingredients and 30 minutes to make!
This post may contain affiliate links.
One of my absolute favorite breakfast recipes to make on a Sunday morning is this smoky, crispy sweet potato hash. It's an easy, delicious and healthy breakfast that can actually help with a hangover thanks to a nice mix of protein, carbs and fat. Plus, I usually have enough leftover to reheat for easy breakfasts throughout the week.
The tender sweet potato cubes are sautéed alongside onions and smoky bacon bits, resulting in a sweet potato breakfast hash that goes perfectly with a crispy fried egg. Place your fried eggs on top of the hash and let the yolks cascade over the crispy sweet potatoes.
Serve it with your favorite coffee or smoothie and you have a breakfast fit for champions!
I have a delicious recipe for a sweet potato and chorizo hash, which is similar, but made entirely on a sheet pan. You can't go wrong with either method for each of these sweet potato recipes.
Why this recipe works
- Just 7 ingredients and 30 minutes to make!
- A flavorful and nutritious meal that can be enjoyed any time of the day.
- Forgiving and Versatile - switch up the ingredients and make it your own.
- Easy enough to double the recipe when serving a large crowd.
- Great recipe to meal prep or make ahead for later.
Ingredient Notes
- Bacon - I use regular American smoked bacon (known as streaky bacon in the UK), but you can also use pancetta or even a maple cured bacon for some sweetness.
- You can use thick cut bacon or regular cut bacon, and you can adjust the amount to suit your taste. A little extra never hurts!
- I especially love Trader Joe's Black Forest bacon for this recipe.
- You can substitute the bacon with any salted cured meat you prefer, like smoked sausage, breakfast sausage, chorizo, Italian sausage, ham or Canadian bacon.
- Try my homemade bacon recipe for a real treat!
- Sweet potatoes - You can use any color sweet potato or yam that you can find at the grocery store, but the red or orange sweet potatoes are ideal for frying. You can also use white potatoes (like russets or Yukon gold) as an alternative.
- Yellow Onion - You can use a white onions or red onion or even a shallot. Whatever you have on hand will work!
- Smoked Paprika - This gives the hash a smoky flavor with hints of spiciness and sweetness. It really enhances the rich, smoky bacon flavor, too. Regular paprika or chili powder can work too, but they won't have quite as much depth.
- Eggs - The recipe calls for 8 large eggs, but you can cook as many or as little as you like depending on how many people you're serving. Use really fresh pasture raised eggs for best results.
- Scallions - They add a great fresh, mild oniony bite to the final dish. You can also add a sprinkle of fresh parsley or other herbs too.
- Oil - You will need a little bit of oil in addition to the bacon fat to cook the sweet potatoes and get them nice and crispy. I prefer olive oil, but really any oil will work here including avocado oil and even coconut oil.
*Full ingredient list with quantities is in the recipe card at the bottom of this post.
Helpful Equipment
- Large Skillet or Cast Iron Skillet - It's important to use a large, heavy bottomed frying pan. I like cast iron because it retains the heat well.
- Non Stick Skillet - I find a good non-stick pan is essential for cooking sunny-side-up eggs that are intact and don't stick.
- Spatula - For flipping the eggs and tossing around the hash.
Step by step instructions
1) Heat oil in a large sauté pan over medium heat and render the bacon for a few minutes until starting to crisp.
Tip: Don't let the bacon cook all the way, it will continue cooking with the other ingredients.
Move it to the side, add in the onions and let them cook for a few minutes.
2) Move the onions to the side, then add the sweet potatoes. Season with salt, pepper and smoked paprika, then toss everything together.
3) Cook the sweet potatoes, tossing occasionally, until they're tender inside, but nice and crisp on the outside- about 15 minutes.
Make the crispy fried eggs
Heat the remaining tablespoon of oil over medium-high heat.
Crack in 2 eggs at a time and let them cook, basting with oil, until crispy on the outside and the yolks runny but just set on top.
Season the eggs with salt, pepper and a little more smoked paprika.
4) Place the eggs over top of the hash and sprinkle with scallions.
Enjoy!
Tips for success
- Dry the sweet potatoes well before adding them to the pan. Excess water will create steam and will make them mushy instead of crisp.
- Make sure your sweet potatoes are diced in uniform sizes so they cook evenly.
- Use a wide pan or skillet so the sweet potatoes are evenly spread on the hot surface so they can crisp up and brown nicely.
- Do not fully cook the bacon before adding the onions. It will continue to cook with the rest of the hash ingredients.
- Always cook the eggs fresh to order. If you have more hash leftover, cook the eggs fresh when reheating for best results.
- Don't skip the green onions! They're more than just a garnish. Scallions make the dish by adding a fresh, oniony bite that nicely compliments the other rich flavors.
Serving Suggestions
This hash is a complete meal on its own; however, feel free to serve it with a larger breakfast or brunch assortment. l love making a big spread with crispy homemade waffles, fluffy oatmeal pancakes, a seasonal vegetable frittata, and some brown sugar candied bacon.
I like my eggs fried crisp and golden on the edges with the yolk still gooey and runny, but the tops just set. Switch it up and do soft-boiled eggs or poached eggs instead. You can also do scrambled eggs if you prefer.
Try melting some cheese over top, like cheddar, mozzarella or pepper jack for an extra delicious ooey gooey melty cheesy breakfast.
I love to douse my plate of hash and eggs with lots of hot sauce. Sriracha is my favorite for this dish.
Load your hash up with other colorful vegetables, like bell peppers, fresh spinach, Brussels sprouts, sun-dried tomatoes or mushrooms.
You can also use other spices like cumin, garlic powder, allspice or cayenne powder to add even more flavor.
Stuff it all into a tortilla along with some black beans, avocado slices, scrambled eggs and cheese for a southwest sweet potato hash breakfast burrito!
Don't stop just at breakfast - this hearty sweet potato hash is substantial enough to have as a main dish for lunch or dinner too!
FAQ
Yes! Follow the directions for my sheet pan sweet potato and chorizo hash and substitute bacon for the chorizo.
Excess water will create steam and can make the sweet potato cubes mushy instead of crisp. Be sure to fully drain and dry them before adding to the pan for the best results
Let the hash cool down and then transfer it to an airtight container. leftover sweet potato hash can be refrigerated for up to 5 days. It can also be frozen for up to 3 months. Defrost completely before reheating in your oven, air fryer, toaster oven, stovetop or microwave.
Did you LOVE this recipe? Please leave a star ⭐️ rating and comment to let other readers know! I absolutely love hearing from you and do my best to answer all questions and comments. I love seeing your creations so please tag me on Instagram @ColeyCooks!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox.
By submitting this form, you consent to receive emails from Coley Cooks.
Easy Sweet Potato Hash with Bacon and Fried Eggs
Ingredients
- 3 tablespoons olive 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 large eggs
- 3 scallions thinly sliced, dark and light green parts only
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.
Notes
- Dry the sweet potatoes well before adding them to the pan. Excess water will create steam and will make them mushy instead of crisp.
- Make sure your sweet potatoes are diced in uniform sizes so they cook evenly.
- Use a wide pan or skillet so the sweet potatoes are evenly spread on the hot surface so they can crisp up and brown nicely.
- Do not fully cook the bacon before adding the onions. It will continue to cook with the rest of the hash ingredients.
- Always cook the eggs fresh to order. If you have more hash leftover, cook the eggs fresh when reheating for best results.
- Don't skip the green onions! They're more than just a garnish. Scallions make the dish by adding a fresh, oniony bite that nicely compliments the other rich flavors.
I've been following you for a while and have been making this recipe since you originally posted it. It's SO good. Prob my favorite youve ever posted. A regular weekend breakfast in our house. And it's great to have throught the week too, i even make it for dinner sometimes. love love love it!
Wow, thanks Phil! So happy you love this recipe! Its a favorite in our house too 🙂
Runny yolks have always yucked me out, but I’ve been trying to be a more adventurous eater. I used this recipe to try runny yolks for the first time and OMG…I’ve deprived myself of this deliciousness for over 40 years?!?! 😭 The hash was delicious and the egg just made it so much better!!! I’ll definitely make this again. The ONLY reason I gave this 4 ⭐️ is because there was no stove temps in the recipe. I figured out that high works well for both the hash and eggs
SO glad you enjoyed the recipe and thank you for your notes - I will be adjusting the recipe to reflect that!
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..
Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.
Simon
Thanks! I hope you make it and love it 🙂
You are so cute. Love these videos. Keep rocken it girl.
Coley - great recipe. Simple, easy and delicious. It was a big hit at today's breakfast table. Keep 'em coming.
Thanks Bruno!! So glad you enjoyed it!
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!
This comment made me so happy to read! I'm so glad you're enjoying the recipes, Joy! Thank YOU! 🙂