Sweet Potato Hash is a hearty and delicious breakfast or brunch made with roasted sweet potatoes, bacon, and eggs. If you love sweet potatoes, be sure to try my Breakfast Sweet Potato!
Sweet Potato Hash
This recipe starts with the roasted sweet potatoes, (which are fabulous on their own, I might add). Then, it’s about adding your favorite breakfast foods like bacon and eggs to a large skillet and cooking everything together. So, this hash recipe sticks to the common ingredients of meat (bacon), potatoes, and fried onions.
Sweet Potato Hash Ingredients
Sweet Potatoes: Sweet potatoes are packed with all sorts of nutritional benefits like fiber, iron, and calcium, as well as vitamins B and C. In addition, they are a great source of beta-carotene, which is a powerful antioxidant. There are multiple ways to cook up these vegetables, too, so make sure to check out my sweet potato casserole, too!
Bacon: Cut the bacon into 1/2-inch pieces before you cook it.
Onion: I used yellow onions for this recipe; they have a sweeter flavor that gets even sweeter the longer they cook.
Eggs: Eggs are high in protein and can help with weight loss, as well as build healthier bones, among other things. Eating eggs can also keep you full longer.
Roasting Sweet Potatoes
Once you get the sweet potatoes roasted, you will definitely be tempted to eat them before adding them to the Sweet Potato Hash! In fact, they are a delicious side dish to serve at any time. To make the potatoes, first, wash, peel, and cut the potatoes into about 1/2 inch cubes. You will get about 6 cups worth of cubed potatoes.
Next, in a large bowl, mix together the potatoes, olive oil, salt, pepper, and garlic powder. Toss until the potatoes are coated. In a single, even layer, arrange the potatoes on a parchment paper-lined baking sheet. Bake at 450°F for 40 minutes, flipping the potatoes after about 20 minutes. The potatoes should be fork-tender.
How to Make Sweet Potato Hash
While the potatoes are roasting, get out a large, oven-safe skillet and heat over medium heat. Once hot, add the chopped bacon and cook until crispy. When it’s done cooking, remove the bacon from the pan and set it on a paper towel. Drain all but 2 tablespoons of bacon grease from the skillet.
Next, in the same skillet you cooked the bacon, add the onions to the remaining bacon grease. Cook them for 6-8 minutes, or until they are soft. Add the garlic and cook for one additional minute before removing the skillet from the heat.
After the potatoes have cooked, remove them from the oven and add them to the skillet. Make 5 wells in the mixture and crack an egg in each well. Top with salt and pepper and bake the hash in the oven for 10-15 minutes, or until the eggs are cooked to your desired consistency. Serve garnished with fresh parsley.
Sweet Potato Hash
Roasted Sweet Potatoes
- 2 tablespoons olive oil
- 3-4 large sweet potatoes, washed, peeled, and cut into ½-inch cubes (approximately 6 cups)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 6 slices bacon, cut into half-inch pieces
- 1 yellow onion, diced
- 2 teaspoons garlic, minced
- 5 large eggs, room temperature
- ½ teaspoon salt
- ¼ teaspoon pepper
- fresh parsley, for garnish
- Preheat oven to 450°F and line a baking sheet with parchment paper.
- In a large bowl, toss all the ingredients together until the potatoes are coated.
- Evenly spread out the coated potatoes on the lined baking sheet.
- Bake for 40 minutes, flipping the potatoes halfway through. The potatoes should be fork- tender.
- While the potatoes are roasting, heat a large, oven-safe skillet over medium heat. Once hot, add the chopped bacon and cook until crispy. Remove the bacon from the pan and set on a paper towel to drain. From the skillet, drain all but 2 tablespoons of bacon grease.
- In the same skillet, add the onions to the bacon grease and cook over medium heat until soft (6-8 minutes).
- Add garlic and cook for 1 more minute. Remove from heat.
- Once sweet potatoes have finished cooking, remove from oven and add them to the skillet.
- Add the cooked bacon back into the skillet. Toss to coat.
- Make 5 wells and crack and egg in each well.
- Top with salt and pepper.
- Transfer the skillet to the oven and bake for 10-15 more minutes or until eggs are cooked through to your desired consistency. Serve immediately with parsley for garnish (optional).
Did you make this recipe?
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