Sweet Potato Hash with Eggs and Bacon
Published Nov 04, 2024
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Looking for something versatile for breakfast or dinner? You need a good go-to recipe for Sweet Potato Hash with Eggs and Bacon. My method of roasting the sweet potatoes at the same time as you cook everything else in one skillet means that you get a perfectly cooked, fast hash every time.
Here’s the thing about a great sweet potato hash. If you cook your sweet potatoes in a skillet, you really need to cook a small amount at a time. The potatoes cannot be crowded or you’ll get mushy instead of crispy potatoes. (What you really want in a hash is the yummy crispy bits featured in Crispy Home Fries.) The solution? Use the oven. In the oven you can roast plenty of sweet potatoes at once until they’re crisp-tender. Meanwhile, cook everything else in a single skillet. And combine it all at the end. Top it with a great sunny side or over-easy egg!
You’ll love this hash for its:
- Diet variations (this meal is naturally gluten-free and paleo-friendly, plus easily made vegetarian too!)
- Simplicity
- Great texture (oven + stovetop mean everything cooks just right)
- Flexibility (see below for ideas)
- Versatility (serve it for breakfast, lunch, or dinner)
Secret Ingredient Alert
Kimchi, a spicy pickled cabbage made in Korea but easily found at most grocery stores, gives this hash a tangy kick. If you don’t like spice feel free to skip it or use sauerkraut instead. Both of these pickled cabbage varieties add great flavor and tons of nutritional benefits too.
Also worth noting is that this is a meal that can easily serve two hungry adults or can be stretched to serve four with a side salad like Kale Salad with Apples or Asian Chopped Salad. And if you need a sweet potato recipe that can serve a crowd, try Chicken and Broccoli Stuffed Sweet Potatoes.
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Pin It NowSweet potato hash is a blank slate
The thing about a hash is that you really can take it any direction you want. You can vary the vegetables or add more to give it even more of a flavor and nutritious boost. The best part about the roasting method for the sweet potatoes is that you can even add extra vegetables to the sheet pan. For example, try:
- adding halved Brussels sprouts to the sweet potatoes
- using a mix of sweet potatoes and Yukon gold potatoes or white potatoes
- adding diced red bell peppers or onions to roast with the sweet potatoes
I also love to make a variation of sweet potato hash with Chicken Apple Sausage and Swiss chard (this one has so much fall flavor).
Variations and Substitutions
- Change the seasoning – feel free to add dried spice blends to the sweet potatoes as they roast; garlic powder or chili powder would be great.
- Make it vegetarian – skip the bacon and saute the mushrooms in 1 tablespoon of olive oil or coconut oil. A vegetarian sausage (I especially like Trader Joe’s or Melissa’s soyrizo here) is a great stand-in for bacon. Crumbled tempeh would also be great. Be sure to grab vegetarian kimchi.
- Skip the kimchi – use sauerkraut so you still get that tangy flavor or just skip it completely; if you still want spice just serve it with hot sauce or chili crisp.
- Skip the mushrooms – many other vegetables will work here! Cubed zucchini would be a great choice.
- Change the protein – use crumbled Italian sausage, thinly sliced chicken sausage, or rotisserie chicken instead of the bacon.
Meal Prep
Sweet potato hash is great for meal prep! Just make the hash as written and divide it between meal prep containers. Crumble the bacon over top. If you don’t like the way that a fried egg reheats, add a soft or hard-boiled egg to your meal prep containers instead. These can be refrigerated for up to 3 days. Just reheat to serve or even serve at room temperature! They’re great for make-ahead breakfasts.
More Yummy Sweet Potato Recipes
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Sweet Potato, Bacon, and Kimchi Hash
Equipment
- Half Sheet Pan
- Mixing Bowl
- Cast Iron Skillet
Ingredients
- 1 1/2 pounds sweet potatoes
- 2 tablespoons cooking oil, divided
- 1 teaspoon kosher salt, divided
- 10 ounces button mushrooms
- 12 strips uncooked bacon
- 1 cup kimchi (see note)
- 3 eggs
- black pepper
- chopped green onions, for garnish (optional)
Instructions
- Preheat the oven to 400°F.
- Peel the sweet potatoes and slice them into ½-inch cubes. You should have about 4 cups. Combine the sweet potatoes with 1 tablespoon cooking oil and ¾ teaspoon salt. Spread out on a rimmed baking sheet. Roast, flipping the potatoes with a spatula halfway through cooking, until the potatoes are tender but still hold their shape, about 20 minutes.
- While the potatoes roast, quarter the mushrooms and chop the bacon. Drain the kimchi and roughly chop it.
- Heat your largest heavy-bottomed skillet over medium heat. Add the chopped bacon and cook, stirring occasionally, until crisp, 8 to 10 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate to drain.
- There should be an even layer of bacon fat in the bottom of your pan. If it looks excessive, like it might slosh around when you add the mushrooms, carefully drain some out and return the pan to medium heat. Add the mushrooms and cook them, stirring occasionally, until very tender, 6 to 8 minutes. Stir in the kimchi and ¼ teaspoon of salt.
- Stir together the sweet potatoes, mushrooms, and kimchi. Set aside, covered to keep warm.
- Heat a nonstick pan or the pan you used to cook the hash with 1 tablespoon of cooking oil over medium heat. When the oil is hot, crack the eggs into the oil. Cook the eggs on one side for sunny-side up (if you have a lid that will fit over the top, cover the pan briefly to help the egg whites set) or flip and cook on the other side for over-easy.
- Divide the hash between serving plates and top each serving with bacon and eggs. Add some chopped green onions on top, if using. Season the eggs with some extra salt and black pepper and serve!
Notes
- Vegetarian – Use vegetarian sausage or crumbled tempeh instead of bacon. Check to make sure you’re using a vegetarian kimchi or use sauerkraut instead.
- Skip the kimchi – Kimchi adds a nice spicy, tangy kick, but this recipe will work just fine without it.
- Substitute for mushrooms – Cubed zucchini is a great substitute.
- Change the protein – Use crumbled Italian sausage, thinly sliced chicken sausage, or rotisserie chicken instead of the bacon.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
