• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Coley Cooks
  • About
  • Recipes
    • Appetizers
    • Breakfast
    • Casseroles
    • Chicken + Poultry
    • Cookies + Bars
    • Drinks
    • Frozen Treats
    • Pasta + Risotto
    • Pies + Tarts
    • Meat
    • Salads
    • Seafood
    • Snacks
    • Soups + Stews
    • Starchy Sides
    • Vegetable Sides
    • Vegetarian Main
  • Privacy Policy
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About
  • Recipes
  • Privacy Policy
×

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

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.

More All American Recipes

  • Overhead shot of a bowl of sugared cranberries.
    Easy Sugared Cranberries
  • Top view of a pie with a big pile of whipped cream in the center.
    Grandma's Old Fashioned Custard Pie
  • Overhead shot of a platter of sliced beef tenderloin.
    Easy Oven Roasted Whole Beef Tenderloin
  • overhead shot of a platter with crab cakes and lemon wedges on top
    Easy Maryland Jumbo Lump Crab Cakes

Reader Interactions

Comments

    Did you make this recipe? Please leave a rating and review! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  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

Primary Sidebar

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube
Nicole Gaffney smiling for the camera
I'm Nicole Gaffney, but my friends all call me Coley. You should, too! I'm a chef and recipe developer specializing in coastal Italian cooking. Welcome to Coley Cooks! About Nicole Gaffney

Italian Recipes

Grilled Pizza with Prosciutto + Corn

Grilled Pizzas with Corn + Prosciutto

Large, oval serving platter of fusilli pasta with tomato, olive, and anchovy.

Pasta with Olives, Anchovies, Tomatoes + Breadcrumbs

Top view of sweet pea gnocchi with tarragon pea cream in a white bowl.

Sweet Pea Gnocchi with Tarragon Pea Cream

Beef and stuffed tomatoes in a casserole dish.

Spiedini alla Siciliana

Vertical shot of eggplant parmesan on a plate next to a baking dish.

Unbreaded Eggplant Parm

Top view of a corner slice of lasagna bolognese on a white dinner plate with a fork.

Authentic Italian Lasagna Alla Bolognese

Seafood Recipes

overhead shot of a bowl of pasta with clam sauce

Linguine alle Vongole: Pasta with Clam Sauce

Easy New England Fish Chowder

A white bowl with bright orange lobster soup with a lobster tail and chives on top.

Classic Creamy Lobster Bisque

Clams with Bacon, Tomatoes + Jalapeños | ColeyCooks.com

Clams with Bacon, Tomatoes + Jalapeños

overhead shot of a platter with crab cakes and lemon wedges on top

Easy Maryland Jumbo Lump Crab Cakes

Close up of a pile of steamed crabs and corn on the cob.

Steamed Crabs Maryland Style

The Art of the Smoothie Bowl Cook Book is Out NOW!! Click the photo above to order.
Nicole Gaffney of Coley Cooks As Seen On...

Footer

Nicole Gaffney, aka Coley, is a professionally trained chef, recipe developer, tv host and food writer. Learn More about Coley…

Stay Connected!

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Didn't find what you were looking for?

Footer

↑ back to top

About

  • Privacy Policy

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate I earn from qualifying purchases.

Copyright © 2023 Brunch Pro on the Brunch Pro Theme