Sweet Potato Breakfast Hash

5 from 1 vote

This Sweet Potato Hash is a flavorful, healthy breakfast made with whole ingredients. Quick, easy, and perfect for busy mornings—ready in 20 minutes!

Prep Time5

Cook Time20

Course: Breakfast

Cuisine: American

Servings: people

Calories: 316kcal

Get Recipe Ingredients

In a 10 inch skillet over medium heat, cook the bacon until crispy.
Add the onion and cook until softened- about 5 minutes. Reserve 2 tablespoon bacon fat
Add the cooked sweet potatoes and cook for about five minutes to warm up the potatoes.
Add brown sugar, granulated garlic, salt, pepper, and paprika and stir to mix thoroughly
Make little spaces in the skillet and crack an egg into each one. Optionally add chives.
Cover and continue to cook until desired doneness. About 5-7 minutes for eggs that are still runny.

Cover the pan to cook the eggs. They will cook much more efficiently by surrounding them with heat from all sides.
Use pre-cooked sweet potatoes. Bake or boil them the night before. This cuts the cook time way down and gives you a better texture in the hash since the potatoes hold their shape.
Storing leftovers: Personally, I like the eggs cooked fresh. If I know I am going to have leftovers, I cook just the amount of eggs for that meal and store the leftover sweet potatoes in the fridge. They will last for up to three days. Then I reheat them in a skillet and add fresh eggs.
Add toppings: Feel free to jazz up your breakfast hash with some sliced avocado, cheese, salsa, or some chopped fresh herbs.