Sweet Potato Breakfast Hash

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

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.

Prep Time10

Cook Time20

Total Time30

Servings: servings

Calories: 182kcal

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.

Nutrition