Bacon-loaded Sweet Potato Hash is all you need for dinner tonight. Well, along with a fried egg or two, and a slice of grilled bread to mop it all up. Breakfast for dinner never had it so good.
Healthy and Whole30-ish, sweet potato hash is destined to be your new favorite way to eat sweet potatoes. Because who needs a bunch of marshmallow fluff? Sweet potatoes are already naturally sweet, and so good for you. And so are red bell peppers.
But back to this hash. Every soft-crispy, sweet-savory bite is unforgettably delicious—even magical. A sweet potato hash breakfast—or dinner—is simply one of the best things around, with or without eggs.
Do you need bacon? No, but you’ll definitely want it. If you’re going Whole30, Paleo, or just trying to limit your sugar intake, search out sugar-free bacon at the grocery store. You can also use clarified butter (here’s a great how-to) or ghee instead of bacon fat.
Plus this crispy potato hash cooks up in one skillet, which you’ll appreciate when it’s time to clean up. Or you can keep that skillet warm for round two….just a thought.
Making Sweet Potato Hash with red peppers and bacon for a crowd? Click and slide the number next to “servings” on the recipe card below to adjust the ingredients to match how many you’re feeding—the recipe does the math for you, it’s that easy.
Sweet Potato Hash Ingredients:
- Red Bell Pepper.
- Sweet Potatoes.
- Fresh Thyme.
How to make Sweet Potato Hash:
- First, cook the bacon until crisp. Move the bacon over to a paper-towel lined plate but hold to the bacon fat.
- Cook the onions and peppers in some of the bacon grease, (or ghee, or clarified butter) stirring every once in awhile, until softened.
- Next, add the sweet potatoes. At this point, sprinkle a little salt and pepper over the ingredients in the pan. Cover the pan and cook until the sweet potatoes are soft, giving them a gentle stir every once in awhile.
- This should take about 15 minutes. The sweet potatoes should start to turn brown on the edges and take on a slightly crisp feel.
- While the potatoes are doing their thing, chop up the cooked bacon into little pieces. To finish, stir in the bacon and fresh thyme, give it a taste, and season again if necessary.
Frying the eggs and grilling the bread:
Completely optional but absolutely delicious, sweet potato hash topped with a fried egg and a slice of challah, soft on the inside but crispy on the outside, is definitely the way to go here.
- First, heat up a non-stick skillet. Spread a little soft butter on one side of the bread and place it butter-side down in the pan. Cook the bread until it’s golden brown. If you like, you can repeat this step with the other side of the bread.
- To cook the eggs, heat some of the reserved bacon grease in the same skillet and fry the number of eggs you need to your desired level of doneness.
- Because everyone likes eggs done a different way, just cook them the way you like them. (Although a runny egg on the hash is amazing, it really is.) Poach ‘em, scramble ‘em, baste ‘em. They’ll be fabulous. Sweet potato hash and eggs is not to be missed.
Cooking Sweet Potato Hash for a crowd:
Make sweet potato hash browns for breakfast long enough, and word will get around that your house is The Place to Be. You’ll probably need a larger skillet, or better yet, you can make a delish sweet potato hash in the oven using a sheet tray.
- First, preheat the oven to 425 degrees.
- Next, on a large rimmed baking sheet, toss sweet potatoes with bell peppers, onion, and olive oil. Season with salt, pepper, and thyme leaves. Scatter the chopped uncooked bacon on top.
- Bake until sweet potatoes are crispy on the outside and soft on the inside, about 45 minutes, gently turning the hash with a spatula halfway through.
What to do with leftover sweet potato hash:
- Fill an omelet. A couple spoonfuls of hash inside a fluffy egg omelet…yum.
- Avocado. A little bowl of hash warmed up and topped with avocado slices and a dash of hot sauce.
- Make more hash. Yep, just add yesterday’s hash to today’s hash.
Other Sweet Potato Hash recipe ideas:
- Sausage. Breakfast sausage, turkey sausage, Italian sausage, chorizo—you call it!
- Avocado. You certainly don’t have to wait for leftovers to enjoy sweet potato and avocado. Slice them up cold over hot hash.
- Leafy greens. Crunchy kale, velvety baby spinach. Sauté it up!
- Hollandaise sauce. Dream come true. Making Hollandaise sauce is easier than you think. Spoon it over the hash and get ready to fall in love.
- Gluten free sweet potato hash. Don't serve the bread! This recipe is already gluten-free.
- Vegetarian sweet potato hash. Skip the bacon and add a plant-based meat alternative, if you like.
How to make this Sweet Potato Hash Paleo or Whole30:
- Use sugar-free bacon (I use Wellshire Paleo Sugar Free Paleo bacon which is sold at Whole Foods).
- Omit the bread and butter (obviously).
- Fry the eggs in clarified butter or ghee (or reserve some bacon fat after frying the bacon).
Sweet Potato Hash with Bacon Recipe
For the sweet potato hash:
- 8 ounces bacon finely chopped
- 1 medium onion diced
- 1 medium red bell pepper stemmed, seeded, and diced
- 2 pounds sweet potatoes peeled and chopped into 1-inch cubes
- 1 teaspoon chopped fresh thyme
- Salt and freshly ground black pepper
- 1 loaf crusty bread or challah sliced into 8 slices
- 4 tablespoons butter softened
- 8 large eggs (cook in butter or reserved bacon fat)
To make the hash:
- In a large skillet, fry bacon until crisp, about 5 minutes. Using a slotted spoon, transfer bacon to a napkin-lined plate. Leave bacon fat in the skillet (or reserve a few tablespoons for cooking eggs if desired).
- Add onion and red pepper. Cook until softened, stirring occasionally, about 5 minutes.
- Stir in sweet potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cover and cook, stirring occasionally, until softened and the sweet potatoes begin to brown, about 10 to 15 minutes.
- Stir in bacon and thyme to skillet and season to taste with salt and pepper. Serve with grilled bread and fried eggs if desired.
To serve with fried eggs and grilled bread (optional):
- Heat a medium nonstick skillet over medium-high heat. Spread each slice of bread with 1 teaspoon butter on one side and place butter-side down in the skillet to grill. Heat until lightly golden brown. Remove from heat and cover to keep warm while preparing the eggs.
- Heat reserved bacon fat or butter in a nonstick skillet and fry eggs to desired doneness. This may be done with all eggs at once or in batches. Season the eggs to taste with salt and pepper.
- To make this recipe gluten free, omit the bread.
- To make this recipe Paleo or Whole30, use sugar-free bacon and omit the bread. Fry the eggs in clarified butter or ghee (or reserve some bacon fat after frying the bacon).