Sweet Potato Breakfast Hash Recipe

There’s something deeply satisfying about gathering around the table to enjoy a big skillet of Sweet Potato Breakfast Hash. This dish brings together the hearty flavors of perfectly crisped bacon, sweet and tender potatoes, vibrant veggies, and eggs with sunny yolks nestled on top. It’s a colorful, comforting breakfast that somehow manages to feel both rustic and celebratory, making every morning feel like a special occasion worth savoring.

Ingredients You’ll Need

Ingredients You’ll Need

What makes Sweet Potato Breakfast Hash such a regular in my kitchen is the way a few simple ingredients, each chosen for its flavor and texture, combine to make something magical. No need for fancy extras — just honest, flavorful staples that all shine in the skillet.

• Bacon: Adds smoky, savory crispness that flavors the hash from the very first sizzle. If you prefer a vegetarian version, swap in your favorite plant-based alternative.
• Onion: Its sweetness mellows as it cooks, adding an aromatic backbone to each bite.
• Red Bell Pepper: Brings brilliant color and a gentle, juicy crunch that brightens up everything else in the pan.
• Sweet Potato: The star — creamy, slightly sweet cubes hold their shape and offer a gorgeous orange burst in every spoonful.
• Kale Leaves: Earthy and tender, these leafy greens pack a bit of nutrition and a pop of deep green.
• Cumin: A pinch of this spice adds gentle warmth and depth to the overall flavor.
• Garlic Powder: Infuses the hash with a mellow, savory note that goes beautifully with the sweet potato.
• Paprika: A dash of paprika gives just the right hint of smokiness and deepens the color.
• Kosher Salt & Freshly Ground Black Pepper: Essential for bringing out all the bold flavors — season generously, to taste!
• Eggs: The crowning glory, tucked into the hash so the whites set while the yolks stay gloriously runny.
• Green Onion: Sliced on top at the end for a fresh, slightly sharp finish that livens up each serving.

How to Make Sweet Potato Breakfast Hash

Step 1: Crisp the Bacon

Start by heating a large sauté pan over medium heat. Lay the bacon pieces in the pan and let them sizzle away, stirring occasionally, until they’re wonderfully golden and crispy. The rendered bacon fat is what will infuse the rest of the hash with so much savory flavor. Once they’re perfect, scoop the bacon out with a slotted spoon, and let it rest on a paper towel or in a small bowl while you continue.

Step 2: Soften the Onion & Pepper

Without wiping the pan (you want that bacon goodness!), add your diced onion and red bell pepper. Sauté for about a minute, just until they start to soften and the onions turn slightly translucent. This short sauté wakes up their sweetness and gets them ready to mingle with the potatoes.

Step 3: Add Sweet Potato and Spices

Tip in your diced sweet potatoes, then sprinkle in the cumin, garlic powder, paprika, and a pinch of salt and pepper. Give everything a good toss so the potatoes gleam with spice, then let the hash cook, stirring often, for about 10 to 12 minutes. For the last 5 minutes, cover the pan to help steam and soften the sweet potatoes so they’re just fork-tender — no one wants undercooked cubes!

Step 4: Wilt the Kale & Return Bacon

Add the crispy bacon back into the pan and scatter in the kale. Stir everything together, and let it cook for another 1 to 2 minutes until the kale is nicely wilted and deep green. At this point, your kitchen should smell absolutely irresistible, and everything in the pan should be colorful and well-combined.

Step 5: Nestle and Cook the Eggs

Use a spatula to make little wells in the hash — four spots for your eggs to nestle into. Crack an egg into each well and let them cook, uncovered for runny yolks, or pop a lid on for a few minutes if you like your eggs more set. Watch them closely; you want the whites just cooked and the yolks exactly to your liking!

Step 6: Finish and Serve

Take the Sweet Potato Breakfast Hash off the heat. If you haven’t already, season with a final sprinkle of salt and black pepper, then shower the whole skillet with sliced green onions for an ultra-fresh bite. Serve it hot, straight from the pan, and watch it disappear!

How to Serve Sweet Potato Breakfast Hash

Garnishes

Some fresh green onion slices on top bring a gentle oniony crunch, but don’t stop there — a scattering of fresh cilantro or a dollop of hot sauce can take this hash over the top. If you love a bit of creamy indulgence, try a spoonful of sour cream or a sprinkle of crumbled feta or goat cheese.

Side Dishes

Sweet Potato Breakfast Hash is filling on its own, but you can round out the spread with toasted sourdough, fresh fruit, or a lightly dressed green salad. Coffee or a cold-pressed juice makes it a weekday treat or a true weekend brunch feast.

Creative Ways to Present

If you’re entertaining, serve the hash family style in a big cast iron skillet, or make individual portions in mini ovenproof pans. For a handheld twist, try loading the hash into breakfast burritos or stuffing it into pita pockets for a breakfast on the go.

Make Ahead and Storage

Storing Leftovers

Leftover Sweet Potato Breakfast Hash keeps beautifully. Once cooled, transfer it to an airtight container and pop it in the fridge, where it will stay tasty for up to 3 days. Just be sure to store the eggs separately for the best texture when reheating.

Freezing

While you can freeze the hash (without the eggs on top) for up to a month, the texture of the kale and sweet potato is at its best fresh. If you do freeze, cool completely first, store in a freezer-safe container, and thaw overnight in the fridge before reheating.

Reheating

To reheat, warm the hash in a skillet over medium heat with a splash of water to keep it moist, stirring until hot. If you’ve stored the eggs separately, you can gently reheat them in the same pan or add fresh eggs right before serving for that signature runny yolk.

FAQs

Can I make Sweet Potato Breakfast Hash vegetarian?

Absolutely! Just leave out the bacon or substitute it with a plant-based bacon or smoked tempeh. You may want to add a bit of olive oil to cook the veggies since you’ll be skipping the bacon fat.

Do I have to peel the sweet potatoes?

Nope! If you like the extra texture and fiber, feel free to leave the skin on. Just give the potatoes a good scrub before dicing so they’re nice and clean.

Can I use other greens instead of kale?

Definitely! Spinach, Swiss chard, or even arugula work well. Just keep in mind that softer greens will wilt much faster, so add them right at the end.

How do I prevent the sweet potatoes from sticking to the pan?

Make sure your pan is properly preheated and use enough fat (either from the bacon or added olive oil). Stirring often, especially as the potatoes start cooking, also helps things stay golden and not stuck.

Can I prep Sweet Potato Breakfast Hash ahead for brunch?

Absolutely! You can cook everything up to the point of adding the eggs, then cool and store. When it’s time to eat, reheat the hash in a skillet, make your wells, and cook the eggs fresh for the best results.

Final Thoughts

There’s no better way to turn a few humble ingredients into a show-stopping breakfast than with Sweet Potato Breakfast Hash. Whether it’s a quiet weekday or a bustling brunch, give this recipe a try — your skillet (and your taste buds) will thank you!

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