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!

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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. 

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!

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

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