Sweet Potato Hash

Ingredients

• 3sweet potatoes, peeled and diced
• 3 stripsbacon, diced
• 2 clovesgarlic, minced
• 1 teaspoondried rosemary
• 1/2 teaspoonsmoked paprika
• 1/4 teaspoondried thyme
• to tastesalt
• 1 tablespoongrapeseed oil
• 4eggs
• 2avocados, sliced

Instructions

1. 1

   Heat the pan

   Preheat a large non-stick frying pan over a medium-high heat.

2. 2

   Cook the bacon

   Add the diced bacon and cook until crisp, about 3–5 minutes.

3. 3

   Set bacon aside

   Lift the bacon from the pan with a slotted spoon or fork and set it aside.

4. 4

   Coat the potatoes

   Add the diced sweet potatoes to the pan with the bacon fat. Toss to coat so they are less likely to stick.

5. 5

   Season the hash

   Add the smoked paprika, rosemary, thyme, salt and minced garlic. Toss to combine.

6. 6

   Brown the potatoes

   Continue to sauté the sweet potatoes, stirring occasionally, until slightly browned, about 10–12 minutes.

7. 7

   Heat another pan

   Set a second frying pan over a medium-high heat.

8. 8

   Oil the pan

   Coat the pan with cooking spray or add 1 tablespoon of grapeseed oil.

9. 9

   Cook the eggs

   Add the eggs and cook them to your preferred doneness.

10. 10

    Plate the hash

    Serve the eggs over 1 cup of sweet potato hash per person, with sliced avocado on the side.

What is sweet potato hash?

Hash is a skillet dish commonly associated with American breakfasts, made by cooking chopped ingredients together until browned. Sweet potatoes bring a tender centre and a little natural sweetness to this version.

Bacon adds savoury flavour, while smoked paprika and dried herbs season the potatoes. A separately cooked egg and fresh avocado finish each serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 334 calories, 13g protein, 27g carbs, 21g fat.

The sweet potatoes provide most of the carbohydrates, while bacon, eggs and grapeseed oil contribute much of the fat; eggs and bacon also supply protein. Pair a serving with fruit or another vegetable for a more varied plate.

Choosing and cutting the potatoes

Even pieces: cut the peeled sweet potatoes into similarly sized dice so they cook at a similar rate. Smaller pieces tend to soften sooner, while larger ones may need more time.

Keep them dry: after peeling and dicing, pat the potatoes dry if they are wet. This helps them brown in the pan rather than steam.

Building flavour in the pan

Bacon fat: cooking the bacon first leaves savoury fat in the pan to coat the potatoes. Remove the crisp bacon before adding the potatoes, then return it when serving if you like.

Herbs and spice: smoked paprika, rosemary and thyme season the hash alongside garlic. Stir them through the potatoes so the flavours are distributed.

Getting the texture right

Brown the potatoes: give them time in contact with the hot pan, stirring occasionally rather than constantly. They are ready when slightly browned and tender enough to eat.

Manage the heat: if the garlic or potatoes begin to darken too quickly, lower the heat. The goal is browned potatoes, not burnt seasoning.

Cooking the eggs

Separate pan: the recipe cooks the eggs in a second frying pan, so they can be made while the hash finishes. Use cooking spray or the listed grapeseed oil to coat the pan.

Your preference: cook the eggs to your desired doneness, then place them over the hash. The recipe does not specify a particular style of egg.

Serving and timing

Portioning: serve 1 cup of hash per person, topped with an egg, and place the sliced avocado alongside. The bacon can be served with the hash.

For brunch: serve the skillet hash as the main dish, or add toast or fruit if you want more alongside it. The listed total time is 30 minutes.

Recipe notes & tips

• Dice the sweet potatoes evenly to help them cook at the same pace.
• Use a large frying pan so the potatoes have room to brown.
• Stir occasionally during the 10–12 minutes of sautéing, rather than moving the potatoes constantly.
• Keep the bacon fat in the pan when adding the potatoes, as directed.
• Cook the eggs in the second pan while the potatoes finish.
• Slice the avocado shortly before serving.

Variations

• Add onion: cook diced onion with the bacon or potatoes for extra savoury flavour.
• Change the herbs: use another dried herb in place of rosemary or thyme to vary the seasoning.
• Adjust the paprika: use less smoked paprika for a milder hash.
• Make it meat-free: omit the bacon and use grapeseed oil to cook the potatoes.
• Change the egg style: fry the eggs to your preferred doneness before serving.

Common mistakes to avoid

• Uneven dice: pieces cook at different rates; cut the sweet potatoes into similar-sized cubes.
• Crowded pan: potatoes can steam instead of brown; use a large pan and avoid piling them too deeply.
• Constant stirring: the potatoes get less contact with the hot surface; stir only occasionally.
• Overcooking the garlic: it can darken before the potatoes are ready; lower the heat if it browns too quickly.
• Skipping the bacon fat: the potatoes miss the coating called for in the method; toss them in the pan fat before seasoning.

How to store

Store leftover hash in an airtight container in the fridge for up to 3 days. Reheat it in a frying pan until hot; store cooked eggs and sliced avocado separately, and prepare fresh avocado for serving.

Frequently asked questions