This Sweet Potato Hash Recipe is full of bacon, eggs, sweet potatoes, cheese, and spices… perfect for brunch! This breakfast hash is filling, easy, and yummy.
This, my friends, is my latest breakfast obsession. The best, easiest sweet potato hash recipe. Bacon meets sweet potatoes meets the perfect blend of veggies, spices, eggs, and everyone’s favorite addition: cheese.
What’s my secret to making this the BEST sweet potato hash? Cooking the sweet potatoes IN bacon fat. Salty bacon contrasts the sweet potato beautifully while also giving the sweet potato a crispy exterior and fluffy interior.
- Bacon – adds an amazing smokey flavor and crisp texture to this dish.
- Sweet Potato – adds a bit of sweetness to an otherwise savory dish. If you’re not a fan of sweet potatoes, try yukon gold potatoes instead.
- Green Pepper, Red Pepper, and Onion – my favorite trifecta for breakfast foods. Adds color, sweetness, and a nice “pop” of texture.
- Eggs – cooked to gooey perfection. A slightly runny yolk adds a creaminess to the hash while also adding a great dose of protein!
- Spices: chili powder, cumin, paprika, dried oregano, garlic powder, salt, and pepper – my go to seasoning blend for southwestern or Mexican inspired dishes. A little heat, a little sweet, a little earthy, a little nutty . . . a little perfect! 😉
- Jalapeno & Habanero Jack Cheese – melts beautifully while also providing a touch of spice! Pepper jack would be a wonderful substitute. If you’re not a fan of spice, try monterey jack instead.
- Feta cheese (optional) – provides a bit of “cooling” to a somewhat spicy dish.
- Cilantro (optional) – adds a leafy, citrusy flavor to your dish. It also makes a great garnish for presentation purposes!
- Avocado (optional) – adds a creamy, buttery texture to your dish.
Loaded with tasty and filling ingredients like bacon, sweet potatoes, and eggs, this sweet potato hash will keep you satisfied all morning long!
How to make
Only four easy steps for a delicious meal you’ll be proud to serve at every Sunday Brunch:
- Cook bacon and veggies in a cast-iron skillet.
- Stir in cheese.
- Crack eggs into indents in the hash.
- Bake and enjoy with additional toppings!
Although the ingredient list is relatively short, meaning prep time is rather quick, feel free to do a little prep work the night before your brunch. Cut the veggies, measure out the spices, and shred your cheese! Store each of the components in separate air tight containers in the fridge.
Can I eat sweet potato skin?
Yes! In fact, the sweet potato skin contains a number of nutrients including fiber, beta-carotene, Vitamin C, Vitamin E, iron, and more! I remove the skin for this recipe, because I prefer the texture, but you can certainly save yourself a step and leave it on. If you leave it on, it will still make a delicious brunch while also increasing the nutrient density in every, single bite!
If you’re like me and prefer the texture of sweet potatoes without the skin, simply wash and dry your sweet potato, then use a very sharp knife or vegetable peeler to remove the peel. I like using a vegetable peeler, because you won’t remove as much of the potato in the peeling process.
How to store
This sweet potato hash can be stored in an airtight container in the fridge for up to 5 days.
You can reheat in the microwave, oven, or on the stovetop until warm.
I don’t recommend freezing this recipe, because of the eggs.
Other great brunch recipes
While this hash is definitely a meal in and of itself, if you’re hosting a brunch, or looking to bulk up the meal, be sure to check out these other yummy recipes:
This Sweet Potato Hash is full of tender veggies, chewy/crispy bacon, plenty of cheese, is perfectly seasoned, and is just the best, hearty brunch recipe you’ll ever make!
Sweet Potato Hash Recipe
Equipment for this recipe
- 3 strips bacon
- 1 - 1 1/2 pounds sweet potatoes washed, peeled, and cubed into ½ inch cubes
- 1/2 green pepper diced
- 1/2 red pepper diced
- 1/2 yellow onion diced
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt + more to taste
- 1/2 teaspoon black pepper
- 1 cup jalapeno & habanero jack cheese loosely packed
- 3-4 large eggs
- chopped cilantro
- diced avocado
- Crumbled Feta
- diced tomatoes
- Place bacon in a cold (oven safe) cast iron skillet* in a single layer. Turn stove on to medium.
- Cook bacon until crispy. Remove bacon from pan, but leave the bacon grease.
- Crumble bacon and set aside.
- In the same skillet, cook the potatoes in the bacon grease for 5 minutes until they start to soften.
- Add in the green pepper, red pepper, onion, and seasonings: chili powder, cumin, paprika, oregano, garlic powder, salt, and pepper.
- Cook until all the veggies are tender, about 7-10 more minutes.
- While veggies are cooking, preheat oven to 400 degrees F.
- Once veggies are done cooking, stir in crumbled bacon and jack cheese.
- Season with more salt and pepper, to taste.
- Then, using the back of a spoon, make 3-4 shallow indents into the hash.
- Crack an egg into each indent.
- Place skillet in oven and bake until the egg whites set, about 10 - 15 minutes, depending on how cooked you like your eggs.
- Top with optional toppings and serve!
*Note: Nutrition information is estimated and varies based on products used.
This post was originally published on March 22, 2016 and has been updated to provide more detailed information.