Sweet Potato Breakfast Hash

Ingredients

• 2 mediumsweet potatoes, peeled and diced
• 4 slicesbacon, chopped
• 1/2 smallonion, diced
• 1/2red pepper, diced
• 11 teaspoonsmoked paprika
• 1 teaspoongarlic powder
• 1 teaspoonsalt
• 1/2 teaspoonblack pepper
• 4 largeeggs
• 1 tablespoonbutter
• to tastechopped parsley
• to tastechopped spring onions
• to tastesliced avocado
• to tastehot sauce

Instructions

1. 1

   Cook the bacon

   Heat a large frying pan over a medium heat. Add the chopped bacon and cook until crisp. Lift it out with a slotted spoon and set aside, leaving the bacon fat in the pan.

2. 2

   Soften the potatoes

   Add the diced sweet potatoes to the pan. Cook for about 10 minutes, stirring occasionally, until they begin to soften.

3. 3

   Cook the vegetables

   Add the onion, red pepper, smoked paprika, garlic powder, salt and black pepper. Cook for another 5 minutes, until the vegetables are tender and lightly caramelised. Stir the crispy bacon back into the pan.

4. 4

   Scramble the eggs

   In a separate pan, melt the butter over a medium-low heat. Crack the eggs into a bowl, add a pinch of salt and whisk well. Pour them into the pan and gently scramble, stirring continuously, until soft and just set. Take the pan off the heat.

5. 5

   Serve the hash

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

What is sweet potato breakfast hash?

Hash is a skillet dish built from chopped ingredients cooked together, often served as a hearty breakfast. This American-style version uses sweet potatoes, bacon and vegetables, with eggs added on top.

The potatoes provide a tender, slightly sweet base, while bacon and smoked paprika bring savoury depth. Cooking the eggs separately keeps them soft and lets you combine them with the hash when serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 182 calories, 14g protein, 12g carbs, 10g fat.

The sweet potatoes provide most of the carbohydrates, while bacon and butter contribute much of the fat; eggs and bacon supply protein. To balance the plate, serve the hash with a generous side of fresh vegetables or fruit.

Choosing the ingredients

Sweet potatoes: Peel and dice them into fairly even pieces so they soften at a similar pace. Smaller pieces will cook through more readily than large chunks.

Bacon and vegetables: The bacon is cooked first, and its rendered fat stays in the pan for the potatoes. Onion and red pepper join later so they can cook until tender without spending the full potato cooking time in the skillet.

Getting the potatoes tender

Give the diced potatoes about 10 minutes over a medium heat, stirring now and then. They should start to soften before you add the onion and pepper.

Stirring occasionally helps expose different sides of the potatoes to the pan while giving them time to cook. If the pieces are still firm after the stated time, use their texture as the cue to continue cooking until they begin to soften.

Building flavour in the pan

Seasoning: The paprika, garlic powder, salt and pepper go in with the onion and red pepper. Stir them through so the spices coat the vegetables and potatoes.

Caramelisation: Cook this mixture for another 5 minutes, until the vegetables are tender and slightly caramelised. Return the crisp bacon to the pan afterwards so it is mixed through the hash.

Scrambling the eggs gently

Cook the eggs in a separate pan with melted butter over a medium-low heat. Whisk them with a pinch of salt before pouring them into the pan.

Stir continuously and take the eggs off the heat when they are soft and just set. They will stay tender rather than becoming browned or firm.

Serving the hash

Spoon the eggs over the hash just before serving, then finish with chopped parsley or spring onions. Avocado and hot sauce are also listed as accompaniments, so serve them alongside if you like.

The dish is substantial on its own, or you can pair it with fresh fruit or a simple green salad for a lighter-tasting contrast.

Recipe notes & tips

• Cut the sweet potatoes into evenly sized pieces so they cook at a similar rate.
• Keep the bacon fat in the pan as directed to cook the potatoes.
• Stir the potatoes occasionally rather than constantly so they have time to soften.
• Cook the eggs over a medium-low heat and stir continuously for a soft scramble.
• Add the parsley or spring onions just before serving for a fresh finish.

Variations

• Add avocado: Serve sliced avocado alongside the hash for a creamy accompaniment.
• Bring the heat: Serve hot sauce at the table so everyone can adjust the spice.
• Change the garnish: Use parsley, spring onions or both to finish each portion.
• Make it meat-free: Leave out the bacon and cook the potatoes in butter instead.
• Add extra vegetables: Include more diced red pepper or onion in the skillet.

Common mistakes to avoid

• Uneven potato pieces: Cut them to a similar size so they soften together.
• Removing all the bacon fat: Leave it in the skillet as the method directs for cooking the potatoes.
• Adding the vegetables too early: Wait until the potatoes have cooked for about 10 minutes.
• Overcooking the eggs: Take them off the heat as soon as they are soft and just set.
• Skipping the final mix: Stir the crispy bacon back into the hash before serving.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat the hash and eggs gently in a frying pan or microwave until hot; the eggs may become firmer on reheating.

Frequently asked questions