Easy Sweet Potato Hash with Bacon and Fried Eggs

A plate of sweet potato hash with a sunny egg on the side.

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!

4.50 from 2 votes

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Course: Breakfast

Cuisine: American

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

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 475kcal

Author: Nicole Gaffney (ColeyCooks.com)

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.

Video

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.

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