This sweet potato breakfast hash makes a quick and delicious savory breakfast or even a light dinner. It’s so easy to make – you just have to just toss all the ingredients on a baking sheet and bake! and yes, the eggs are baked on the sheet pan too! I combined sweet potatoes with bell pepper, bacon, rosemary, and onions and served them with sunny-side-up baked eggs. So, so delicious!
If you’d like to make this on the stovetop, I have instructions for that too.
Ingredients
Here’s what you need to make this delicious breakfast hash:
- sweet potato – you could use pumpkin or butternut squash instead – chop it and bake it exactly the same like sweet potatoes
- bell pepper – preferably red
- onion – preferably red
- bacon
- rosemary – must be fresh, dried rosemary it usually tough and unpleasant to eat
- paprika
- olive oil
- eggs – you can omit them if you want plain sweet potato hash
to make it vegetarian – omit the bacon
to make it vegan – omit the bacon and eggs
Recipe add-ins and substitutions
- instead of bacon you could add:
- breakfast sausage/Italian sausage/chicken sausage
- smoked sausage such as kielbasa
- leftover ham (since this is already cooked, add it at the end of baking time, with the eggs)
- ground beef or ground turkey
- Spanish or Mexican chorizo sausage
- dried cranberries and pecans
- cheese – you can sprinkle the dish with cheddar cheese or mozzarella
- add some heat: add red pepper flakes, sliced jalapenos, hot sauce (to serve), harissa paste
- you could add sliced button mushrooms
- some greens: spinach or kale
- make tex-mex sweet potato hash: you can use leftover taco meat, add bell peppers, corn, black beans, avocado, jalapenos, chili spice mix
- optional toppings: sour cream, avocado, guacamole, green onions
Step by step instructions
Preheat the oven to 450°F (230°C).
STEP 1: Prepare the ingredients: Peel the sweet potato. Cut the sweet potato, bell pepper, and bacon into 1/2-inch (1.3 cm) cubes. Cut the onion into 1/4-inch (5mm) slices. Finely chop rosemary. Combine olive oil with garlic powder and paprika.
STEP 2: Place all the vegetables and bacon on a large baking sheet. Toss with olive oil and spices until well-coated. Season with salt and pepper. Make sure the bacon pieces are not clumped (or it won’t be crispy).
Bake for 18 minutes.
STEP 3: Take the baking sheet out of the oven. Stir all the vegetables. Make 4 wells between the vegetables, crack the eggs into wells. Season the eggs with salt and pepper.
Put the baking sheet back in the oven and bake for 4 minutes or until the egg whites are set but the egg yolks still runny. Transfer the vegetables and eggs to plates.
Enjoy!
Another preparation method – on the stovetop
I prefer to bake this dish but you could easily make it in a skillet. It takes a little longer to make since you need to sautee bacon and all the veggies in batches, but you don’t need to turn on the oven. In terms of taste, they are similar, but I think it tastes a little bit better roasted. I prefer the oven method because it’s so much quicker to prep.
If you want to make this on the stovetop, you need to:
- Prepare all the ingredients as described in the recipe. Instead of using dry garlic, we will use 3 cloves of fresh garlic (fresh garlic would burn in the roasted version, that’s why we’re using dried garlic) – chop them finely.
- Heat 1 tablespoon of oil in a large frying pan, add the bacon, and cook for a couple of minutes over medium heat until the fat is rendered and the bacon is crispy. Transfer the bacon to a plate.
- Add the bell pepper, onion, rosemary, garlic, paprika, and a pinch of salt to the pan. Cook for a couple of minutes, stirring from time to time, until the vegetables are soft. Transfer them to a plate.
- Add sweet potatoes, cook them over medium heat for about 10 minutes, stirring from time to time, until they are soft and a little bit browned. You can cover the pan with a lid to speed up the cooking process. Uncover towards the end to brown the potatoes. Add more oil if the pan looks too dry.
- Add sauteed vegetables back to the pan, stir everything together, season with salt and pepper.
- Make 4 wells between the vegetables, crack the eggs into wells. Season the eggs with salt and pepper.
- Cover the pan with a lid and cook for a couple of minutes or until the egg whites are set but the egg yolks still runny. Transfer the vegetables and eggs to plates.
- Sprinkle the dish with crispy bacon.
Enjoy!
You can pre-cook the sweet potatoes in the microwave for 4-5 minutes to shorten the time it takes to cook them in the skillet.
Storage
This dish reheats well. It makes a great make-ahead breakfast.
- you can reheat it in the oven – put it in a cold oven and set it to 375°F (190°C) and bake for about 10 minutes or until warm
- you can also reheat it in a skillet – preferably non-stick
If you want to make this ahead, you could prepare the sweet potato hash and bake it with eggs just before serving. You can keep the potato hash in the fridge for up to 3 days.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Sweet Potato Breakfast Hash (with bacon and eggs)
Ingredients
- 1 medium/large sweet potato 1 lb (450g)
- 1/2 red bell pepper
- 1/2 red onion
- 8 slices bacon
- 2 tablespoons olive oil
- 2 twigs rosemary
- 1/2 tablespoon garlic powder
- 1 teaspoon paprika
- 4 eggs
- salt and pepper to taste
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the ingredients: Peel the sweet potato. Cut the sweet potato, bell pepper, and bacon into 1/2-inch (1.3 cm) cubes. Cut the onion into 1/4-inch (5mm) slices. Finely chop rosemary. Combine olive oil with garlic powder and paprika.
- Place all the vegetables and bacon on a large baking sheet. Toss with olive oil and spices until well-coated. Season with salt and pepper. Make sure the bacon pieces are not clumped.
- Bake for 18 minutes.
- Take the baking sheet out of the oven. Stir all the vegetables. Make 4 wells between the vegetables, crack the eggs into wells. Season the eggs with salt and pepper.
- Put the baking sheet back in the oven and bake for 4 minutes or until the egg whites are set but the egg yolks still runny. Transfer the vegetables and eggs to plates.
- Enjoy!
Notes
- The baking time may vary depending on the oven. Keep an eye on the eggs, they can get overcooked pretty quickly.
- Instead of sweet potatoes, butternut squash would also work.
- You can also prepare this dish on the stovetop. The instructions can be found in the body of the post.
- Calories = 1 serving (1/2 of the recipe). This is only an estimate! (some of the fat stays on the baking sheet so this dish has probably fewer calories than calculated).
No Comments