Sweet Potato Breakfast Hash

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Savory, filling, and packed with flavor, this Sweet Potato Breakfast Hash is the perfect start to your day. It’s a simple skillet meal with crispy bacon, tender sweet potatoes and soft scrambled eggs for a breakfast that feels like a treat.

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Scrambled eggs topped with black pepper and chopped green onions served over a hash of sweet potatoes, bacon, and vegetables in a black skillet.

Easy Sweet Potato Hash Recipe

This is one of my favorite make-ahead breakfast recipes. It’s perfect for meal prep or weekend brunch, and it’s a great recipe to customize with whatever veggies you have on hand!

Once you add the sweet potatoes to the pan, everything comes together quickly. The bacon adds saltiness and crispiness, and the scrambled eggs on top make it a complete, satisfying, delicious meal.

Why Sweet Potato Breakfast Hash Is Worth Making

It’s so versatile. You can switch up the veggies, swap the bacon, or change the seasoning depending on what you’re in the mood for.
The flavor is perfectly balanced. The mix of sweet potatoes, smoky paprika, and crispy bacon is incredibly satisfying.
It’s great for meal prep. This hash stores and reheats well, so it’s an easy option to cook once and enjoy all week!

Ingredients

Here’s your ingredient list for this Sweet Potato Breakfast Hash recipe — everything should be easy to find!

Sweet Potatoes: Use 2 medium sweet potatoes, peeled and diced into small, even pieces so they cook evenly.
Bacon: Adds salty, rich flavor to the dish.
Onion: I like to use red onion for color, but white or yellow onions work just as well.
Red Bell Pepper: Adds a sweet, mild flavor and a pop of color to the hash.
Smoked Paprika: Gives the dish a warm, smoky flavor. You can swap in sweet or hot paprika if you prefer.
Garlic Powder: Adds depth and complements the smoky seasoning.
Salt & Black Pepper: This simple seasoning combo amplifies the flavors in the dish!
Eggs: Make this hash a complete and satisfying breakfast.
Butter: One tablespoon of butter for scrambling the eggs. You can use oil or a plant-based alternative if you’d like!
Optional Garnishes: Top with chopped parsley, green onions, sliced avocado, or your favorite hot sauce.

A plate of scrambled eggs mixed with diced sweet potatoes, red bell peppers, and green onions, with a fork on the plate and a bowl of chopped green onions nearby.

Substitutions and Variations

Vegan: Skip the bacon, use oil instead of butter and top with tofu scramble, beans or avocado for a vegan option!

Roasted vegetables: Add roasted mushrooms, zucchini or other veggies for more flavor and color.

Different seasoning: Try cumin, chili powder or everything bagel seasoning for a fun twist! This all-purpose seasoning works well too.

How to Make Sweet Potato Breakfast Hash

A black cast iron skillet containing cooked, diced bacon pieces sits on a white marble surface.

Diced, cooked sweet potatoes in a black cast iron skillet on a white marble surface.

Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.

Add the diced sweet potatoes to the skillet and cook for about 10 minutes, stirring occasionally, until they start to soften.

A black skillet contains diced sweet potatoes, chopped red bell peppers, chopped onions, garlic powder, salt, and pepper on a white marble surface.

A spatula is stirring scrambled eggs that are partially cooked in a nonstick pan.

Add the onion and red bell pepper, along with the smoked paprika, garlic powder, salt, and pepper. Cook for another 5 minutes until the vegetables are tender and slightly caramelized. Stir the crispy bacon back into the skillet.

In a separate pan, melt butter over medium-low heat. Crack the eggs into a bowl, add a pinch of salt, whisk well, and pour into the pan.

Scrambled eggs cooking in a black nonstick pan, shown in close-up.

A cast iron skillet with diced sweet potatoes, red peppers, onions, ham, and scrambled eggs, topped with chopped green onions. A bowl of green onions, utensils, and pepper are nearby.

Gently scramble, stirring continuously, until soft and just set. Remove from heat.

Serve the sweet potato hash topped with scrambled eggs and garnish with parsley or green onions.

Tips for Success

This irresistible sweet potato hash recipe will be a new family favorite. To make the best version of this recipe, here are a few tips:

Dice the potatoes evenly. This helps them cook at the same rate and ensures even texture.
Use a hot skillet. This helps the veggies caramelize and keeps them from getting soggy or steaming.
Don’t overcook the eggs. Soft scrambled eggs pair best with the texture of the hash.

A wooden spoon holds a serving of scrambled eggs, sweet potatoes, and diced meat above a skillet with the same mixture.

FAQ

How do I store leftovers?

Transfer leftover hash to an airtight container and refrigerate for up to 3 days. Keep the eggs separate if possible to maintain the texture of the dish.

How do you reheat breakfast hash?

Reheat the hash in a skillet over medium heat until warmed through, or microwave in 30-second bursts. The air fryer also works well for bringing back crispness.

Can I freeze sweet potato hash?

Yes, but freeze the hash without the eggs for best results. Let it cool completely, then freeze in a sealed container or bag for up to 2 months. Reheat from frozen or thaw overnight in the fridge.

How to Serve

This sweet potato hash is a complete meal on its own, but it’s also great with other brunch recipes like these:

Salad: I love a simple green salad with this Greek salad dressing or this apple cider vinaigrette.
Toast: Serve with your favorite variety of toast or English muffins. Or, for something sweet, try this air fryer French toast!
Condiments: Enjoy this dish with a drizzle of hot sauce or your favorite homemade salsa, like this chipotle corn salsa or this pineapple avocado salsa.

Did you make this recipe?

I’d love to hear about your experience making this recipe! Please leave a comment and rating below!

Sweet Potato Breakfast Hash

Savory, filling, and packed with flavor, this Sweet Potato Breakfast Hash is the perfect start to your day. It’s a simple skillet meal with crispy bacon, tender sweet potatoes, and soft scrambled eggs for a breakfast that feels like a treat.

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Author: Madison Wetherill

Ingredients

2 medium sweet potatoes peeled and diced
4 slices bacon chopped
½ small onion diced
½ red bell pepper diced
11 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
½ teaspoon black pepper
4 large eggs
1 tablespoon butter

Garnish Ideas

chopped parsley
chopped green onions
sliced avocado
hot sauce

Instructions

Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy. Remove with a slotted spoon and set aside, leaving the bacon fat in the pan.
Add the diced sweet potatoes to the skillet and cook for about 10 minutes, stirring occasionally, until they start to soften.
Add the onion and red bell pepper, along with the smoked paprika, garlic powder, salt, and pepper. Cook for another 5 minutes until the vegetables are tender and slightly caramelized. Stir the crispy bacon back into the skillet.
In a separate pan, melt butter over medium-low heat. Crack the eggs into a bowl, add a pinch of salt, whisk well, and pour into the pan. Gently scramble, stirring continuously, until soft and just set. Remove from heat.
Serve the sweet potato hash topped with scrambled eggs and garnish with parsley or green onions.

Notes

You can prep the hash (minus the eggs) ahead and reheat in a skillet or microwave. I’ve reheated the whole thing for a few minutes in the air fryer, and it was good.
If you are a not fan of scrambled egg, you can swap them for poached, soft-boiled, or fried eggs with a runny yolk (my favorite!).
If you want more veggies, toss in some chopped spinach, kale, mushrooms, or zucchini.