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Ideal as brunch or breakfast for dinner, Sweet Potato Hash can be yours with just 5 ingredients. Sizzle up a skillet-full, then top with eggs cooked to order.
My friend Becca deserves all of the credit for this easy sweet potato hash recipe. She taught me her go-to breakfast recipe (or breakfast for dinner; do you!), which I now make in massive quantities every year when my family convenes for our annual log cabin vacation.
Calling for just 5 base ingredients, plus whatever toppings or serving accoutrement your crew craves, this sweet potato hash is almost as simple to make as it is to devour. Whip up a communal batch, cook eggs to order (psst…here’s how to fry eggs, soft boil eggs, hard boil eggs, scramble eggs, and poach eggs), then prepare to dive into a mountain of comfort food.
Every crisp-tender, golden brown, savory-yet-sweet bite is unforgettably delicious. Sweet Potato Hash with Bacon is simply one of the best anytime-of-day dishes ever, with or without eggs.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Bacon: Or diced pancetta.
- Red bell pepper: These perk up the colors in this skillet recipe, but you can’t go wrong with yellow, orange, or green bell pepper, either.
- Sweet potato: Orange, purple, or whatever hue you desire. Or swap in regular russet potatoes.
Step by step instructions
- 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, ½ teaspoon salt, and ¼ 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.
Recipe tips and variations
- Yield: This Sweet Potato Hash with Bacon makes eight generous servings. For hearty appetites, top each scoop with two or three eggs instead of one, and have plenty of bread handy to sop up any runny yolk goodness.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The sweet potato hash can be made a day in advance. It holds really well! Just reheat on the stove-top and serve with grilled bread and eggs if desired.
Recipe FAQs
Reheat and garnish with avocado slices and a dash of hot sauce, stuff a couple spoonfuls inside an omelet, or fold into the filling of an egg muffin recipe.
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Sweet Potato Hash
Ingredients
For the sweet potato hash:
Instructions
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, ½ teaspoon salt, and ¼ 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:
- 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.
Notes
- Red bell pepper: These perk up the colors in this skillet recipe, but you can’t go wrong with yellow, orange, or green bell pepper, either.
- Sweet potato: Orange, purple, or whatever hue you desire. Or swap in regular russet potatoes.
- Yield: This Sweet Potato Hash with Bacon makes eight generous servings. For hearty appetites, top each scoop with two or three eggs instead of one, and have plenty of bread handy to sop up any runny yolk goodness.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: The sweet potato hash can be made a day in advance. It holds really well! Just reheat on the stove-top and serve with grilled bread and eggs if desired.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
I can’t wait to cook this on the Blackstone at the lake this summer, thank you!
This is my absolute FAVORITE meal to make when having “breakfast for dinner.”
Do you have any other Becca recipes?
Not on the blog…. yet. She sent me her beef stew recipe last year, I need to find it and dig it out. She’s my muse!
This sounds awesome. Obrien-style  sweet potatoes. Bacon, bacon grease, bacon fried, and bacon accompanied. That’s as good as it gets!!!
Perfect timing too. I just cooked three pounds yesterday sous vide (140° for five hours-I had other things to do), then fried just to crisp on the outside with a tender inside.
Now I’ll get a sweet potato from the bin and make this menu for breakfast tomorrow. Â Yum.Â
Bacon is gluten free so it must be healthy! ;) You and your sous vide. Apparently all the restaurants have been using those machines for years. They can cook their filets to a perfect rare or medium rare, hold them for hours, then finish them on a flat-top right before serving. But I’m sure you knew that already. PS: What time should I be over for breakfast tomorrow? XOXO
Yum looks so good! I love sweet potato. Tell your friend thanks for sharing the recipe!