Sweet Potato Breakfast Hash
Sweet potato breakfast hash nails all the right savory flavors in one easy skillet recipe. A simple mix of sweet potato, kale, bacon, onion and bell peppers, it’s hearty and nourishing. Just crack a few eggs on top for a tried-and-true breakfast of champions recipe.
When I wake up, the first thing I normally think about is: food. Sometimes I crave savory egg muffins and sometimes I crave sweet paleo pancakes. But if you’re torn in between the two, sweet potatoes will be your best friend at breakfast.
Are Sweet Potatoes Good For Breakfast?
Not only do sweet potatoes have a delicious flavor and a creamy, rich texture, but they’re full of fiber, vitamins and antioxidants. Plus, they’re such a versatile ingredient when it comes to cooking. You can bake them, spiralize them, roast them or in this case, sauté them!
Side note: this sweet potato breakfast hash is great for meal prepping. Simply prepare and cook all the ingredients, except for the eggs, ahead of time. Then reheat everything in a skillet, giving it a quick stir, and crack fresh eggs into it. Although this dish is great for a large group of people, you can also cook this into a smaller portion for one or two people.
Sweet Potato Breakfast Hash Ingredients
This recipe is extremely flexible when it comes to ingredients. You can make a breakfast hash for all seasons! But here’s what’s in mine today:
- Sweet Potatoes: They form the bulk of the recipe and provide energy with good carbs.
- Bacon: Crispy bacon adds enormous flavor to this skillet recipe.
- Onions: Choose yellow onions or white onions, they both work beautifully.
- Red Bell Pepper: You could use any color, but I love red bell pepper to complement the other colors in the skillet.
- Kale: A sturdy green that wilts just enough, but not too much.
- Cumin, Garlic Powder and Paprika: For that addictive savory flavor that will have you going back for seconds.
- Eggs: I use 4 eggs, but you could easily add up to 6 eggs.
- Green Onion: Because more savory greens on top for garnish is always a good idea.
How To Make A Sweet Potato Breakfast Hash
Made from a group of wholesome ingredients, this sweet potato breakfast hash is healthy and hearty. Here’s how to make it:
- Cook the bacon in a large pan over medium heat. Saute the bacon pieces until they’re golden and crispy and then remove them with a slotted spoon to a paper towel.
- Saute the onion and red bell pepper for about one minute to soften.
- Add the sweet potatoes and spices to the pan and cook for 10-12 minutes. Then place a lid on the pan for the last 5 minutes to further soften the potatoes.
- Add the bacon and kale to the pan and stir until the kale has just wilted.
- Create wells in the hash using a spatula. Crack an egg into each well and cook until the eggs are done to your liking. You can also cover the hash with a lid to cook your eggs all the way through.
- Remove the breakfast hash from heat and season it with a sprinkle of salt, pepper, and sliced green onion. Serve and enjoy!
More Sweet Potato Recipes You’ll Love
Have a few extra sweet potatoes? Turn them into one of these delicious, reader-favorite recipes below!
- Spiralized Sweet Potato Egg Nests
- Sweet Potato Toast with Smoked Salmon, Avocado, Cucumber, and Poached Egg
- Warm Sweet Potato Noodles with Cabbage and Lentils
- BBQ Chicken Stuffed Sweet Potatoes
- Sweet Potato Gnocchi
- Curly Sweet Potato Fries
Sweet Potato Breakfast Hash
Ingredients
- 4 slices bacon, cut into 1/2-inch thick pieces
- 1 small onion, diced
- 1 red bell pepper, diced
- 1 large sweet potato, peeled and diced into 1/2-inch cubes (approx 4 cups cubes)
- 2 cups kale leaves, roughly chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- salt and pepper, to taste
- 4 eggs
- 1 green onion, sliced
Instructions
- Heat a large saute pan on medium heat. Add the bacon and saute until golden and crispy. Use a slotted spoon to remove the bacon to a paper towel or small bowl.
- Add the diced onion and red bell pepper to the pan and saute for one minute to soften.
- Add the diced sweet potato and spices to the pan. Cook the sweet potato for 10-12 minutes, stirring often. Place a lid on the pan for the last 5 minutes to soften the sweet potato until fork tender.
- Add the bacon back into the pan along with the kale and stir for an additional 1-2 minutes or until the kale is wilted.
- Use a spatula to create 4 wells in the hash. Crack an egg into each well and cook until the eggs are done to your liking. You can add a lid to the pan to cook the eggs through faster.
- Remove the breakfast hash from the heat. Season with salt and pepper and top with sliced green onion. Serve immediately.
Lisa's Tips
- My favorite pan to use when cooking this recipe is a Staub cast iron pan, as it cooks evenly and retains the heat.
Absolutely delicious! I had to work with what I had, so didn’t add red pepper or kale and subbed chicken apple sausage for bacon. I can’t wait to try it again with more veggies.
This hash is a versatile one! Glad you enjoyed it with the ingredients you had on hand.
Delicious recipe! I substituted venison italian ground sausage for the bacon. It was soooo good! Dash of cinnamon with all the spices. Don’t over cook the eggs! They need to be runny!
Glad you enjoyed this breakfast hash Laurie!
My family absolutely loves this recipe! I used part russet potatoes and part sweet potatoes. Absolutely delicious! Thanks so much!!
Glad you enjoyed this sweet potato hash Bri!
Amazing!! Made some tweaks – just sweet potato, back bacon, kale, cherry tomatoes to start, and then I added cottage cheese and eggs – it was unreal. The cottage cheese took it to another level, can’t wait for breakfast again tomorrow!!
Great as is. Went vegetarian sausage, added Chinese peanut sauce to make up for lost bacon. Never looked back.
Happy you loved the recipe, Paul!
Definitely a new favorite at our house! Yummy flavors- the bacon and sweet potato go together so well. Great one dish meal!
The ingredients in this blended together perfectly with each bite. Thank you for sharing!
The recipe is good as is but I decided to add lemon juice from half a lemon and feta cheese at the end since I had them on hand.