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    Home » Recipes » All American

    Sweet Potato + Bacon Hash with Crispy Fried Eggs (Video!)

    Published: May 8, 2015 · Modified: Sep 9, 2022 by Coley · This post may contain affiliate links.

    Jump to Recipe

    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.

    Print

    Sweet Potato + Bacon Hash with Crispy Fried Eggs

    A sunny side up egg over a pile of sweet potato bacon hash.
    Print Recipe

    ★★★★

    4 from 1 review

    This easy recipe for Sweet Potato + Bacon Hash with Crispy Fried Eggs is an easy, healthy and delicious breakfast recipe! Gluten free + Paleo!

    • Author: Nicole Gaffney (ColeyCooks.com)
    • Prep Time: 10 minutes
    • Cook Time: 25 minutes
    • Total Time: 35 minutes
    • Yield: 4 servings 1x
    • Category: breakfast
    • Method: sautéed
    • Cuisine: Paleo

    Ingredients

    Scale
    • 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

    1. 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.
    2. 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.
    3. 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.
    4. Place the eggs over top of the hash and garnish with sliced scallions. Serve immediately.

    Nutrition

    • Serving Size:
    • Calories: 450
    • Sugar: 6.2 g
    • Sodium: 965.4 mg
    • Fat: 31.2 g
    • Carbohydrates: 24.8 g
    • Protein: 18.3 g
    • Cholesterol: 390.5 mg

    Keywords: easy, paleo, gluten free, breakfast, brunch, sweet potatoes, runny eggs, fried eggs, bacon, smoked paprika

    Did you make this recipe?

    Please leave a review and star rating ⭐️ to help other cooks!

    A sunny side up egg over a pile of sweet potato bacon hash.

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    1. Joy Brown

      May 10, 2015 at 1:25 am

      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!

      Reply
      • Coley

        May 12, 2015 at 11:02 am

        This comment made me so happy to read! I'm so glad you're enjoying the recipes, Joy! Thank YOU! 🙂

        Reply
    2. Bruno

      May 10, 2015 at 1:37 pm

      Coley - great recipe. Simple, easy and delicious. It was a big hit at today's breakfast table. Keep 'em coming.

      Reply
      • Coley

        May 12, 2015 at 11:01 am

        Thanks Bruno!! So glad you enjoyed it!

        Reply
    3. Katie

      May 15, 2015 at 2:29 pm

      You are so cute. Love these videos. Keep rocken it girl.

      Reply
    4. bristol plasterer

      August 03, 2015 at 1:00 pm

      Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.

      Simon

      Reply
      • Coley

        August 03, 2015 at 6:14 pm

        Thanks! I hope you make it and love it 🙂

        Reply
    5. Bruno

      December 15, 2016 at 1:53 pm

      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..

      Reply
    6. Emily S

      September 24, 2023 at 6:40 pm

      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

      ★★★★

      Reply
      • Coley

        September 27, 2023 at 11:12 am

        SO glad you enjoyed the recipe and thank you for your notes - I will be adjusting the recipe to reflect that!

        Reply

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    I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a professionally trained chef specializing in Italian cooking and seafood. I grew up at the Jersey shore in a family of Sicilian fishermen and have been cooking my entire life. Here you'll find hundreds of seasonal, authentic recipes that are designed to help you succeed in the kitchen. About Nicole Gaffney

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