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Sweet Potato Breakfast Hash

Sweet potato breakfast hash nails all the right savory flavors in one easy skillet recipe. A simple mix of sweet potato, kale, bacon, onion and bell peppers, it’s hearty and nourishing. Just crack a few eggs on top for a tried-and-true breakfast of champions recipe.

Cubed sweet potato and vegetables in a skillet with eggs.

When I wake up, the first thing I normally think about is: food. Sometimes I crave savory egg muffins and sometimes I crave sweet paleo pancakes. But if you’re torn in between the two, sweet potatoes will be your best friend at breakfast.

Are Sweet Potatoes Good For Breakfast?

Not only do sweet potatoes have a delicious flavor and a creamy, rich texture, but they’re full of fiber, vitamins and antioxidants. Plus, they’re such a versatile ingredient when it comes to cooking. You can bake them, spiralize them, roast them or in this case, sauté them!

Side note: this sweet potato breakfast hash is great for meal prepping. Simply prepare and cook all the ingredients, except for the eggs, ahead of time. Then reheat everything in a skillet, giving it a quick stir, and crack fresh eggs into it. Although this dish is great for a large group of people, you can also cook this into a smaller portion for one or two people.

Eggs nestled between vegetables in a sweet potato breakfast hash recipe.

Sweet Potato Breakfast Hash Ingredients

This recipe is extremely flexible when it comes to ingredients. You can make a breakfast hash for all seasons! But here’s what’s in mine today:

  • Sweet Potatoes: They form the bulk of the recipe and provide energy with good carbs.
  • Bacon: Crispy bacon adds enormous flavor to this skillet recipe.
  • Onions: Choose yellow onions or white onions, they both work beautifully.
  • Red Bell Pepper: You could use any color, but I love red bell pepper to complement the other colors in the skillet.
  • Kale: A sturdy green that wilts just enough, but not too much.
  • Cumin, Garlic Powder and Paprika: For that addictive savory flavor that will have you going back for seconds.
  • Eggs: I use 4 eggs, but you could easily add up to 6 eggs.
  • Green Onion: Because more savory greens on top for garnish is always a good idea.

Sauteeing bacon, onions and bell peppers.

Sauteing sweet potato, kale and eggs for breakfast hash recipe.

How To Make A Sweet Potato Breakfast Hash

Made from a group of wholesome ingredients, this sweet potato breakfast hash is healthy and hearty. Here’s how to make it:

  1. Cook the bacon in a large pan over medium heat. Saute the bacon pieces until they’re golden and crispy and then remove them with a slotted spoon to a paper towel.
  2. Saute the onion and red bell pepper for about one minute to soften.
  3. Add the sweet potatoes and spices to the pan and cook for 10-12 minutes. Then place a lid on the pan for the last 5 minutes to further soften the potatoes.
  4. Add the bacon and kale to the pan and stir until the kale has just wilted.
  5. Create wells in the hash using a spatula. Crack an egg into each well and cook until the eggs are done to your liking. You can also cover the hash with a lid to cook your eggs all the way through.
  6. Remove the breakfast hash from heat and season it with a sprinkle of salt, pepper, and sliced green onion. Serve and enjoy!

A single portion of sweet potato breakfast hash on a plate.

More Sweet Potato Recipes You’ll Love

Have a few extra sweet potatoes? Turn them into one of these delicious, reader-favorite recipes below!

4.96 from 22 votes

Sweet Potato Breakfast Hash

Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Servings: 4 servings
Author: Lisa Bryan
Print Recipe Pin Recipe
Sweet potato breakfast hash is an easy skillet breakfast recipe perfect for fall and winter! It's hearty, nourishing, will fill you up and easy to make!

Ingredients

  • 4 slices bacon, cut into 1/2-inch thick pieces
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 large sweet potato, peeled and diced into 1/2-inch cubes (approx 4 cups cubes)
  • 2 cups kale leaves, roughly chopped
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • salt and pepper, to taste
  • 4 eggs
  • 1 green onion, sliced

Instructions

  • Heat a large saute pan on medium heat. Add the bacon and saute until golden and crispy. Use a slotted spoon to remove the bacon to a paper towel or small bowl.
  • Add the diced onion and red bell pepper to the pan and saute for one minute to soften.
  • Add the diced sweet potato and spices to the pan. Cook the sweet potato for 10-12 minutes, stirring often. Place a lid on the pan for the last 5 minutes to soften the sweet potato until fork tender.
  • Add the bacon back into the pan along with the kale and stir for an additional 1-2 minutes or until the kale is wilted.
  • Use a spatula to create 4 wells in the hash. Crack an egg into each well and cook until the eggs are done to your liking. You can add a lid to the pan to cook the eggs through faster.
  • Remove the breakfast hash from the heat. Season with salt and pepper and top with sliced green onion. Serve immediately.

Lisa's Tips

  • My favorite pan to use when cooking this recipe is a Staub cast iron pan, as it cooks evenly and retains the heat. 

Nutrition

Calories: 222kcal, Carbohydrates: 15g, Protein: 11g, Fat: 13g, Saturated Fat: 4g, Cholesterol: 178mg, Sodium: 242mg, Potassium: 481mg, Fiber: 2g, Sugar: 4g, Vitamin A: 9218IU, Vitamin C: 82mg, Calcium: 91mg, Iron: 2mg
Course: Breakfast
Cuisine: American
Keyword: breakfast hash, Sweet Potato Breakfast Hash, Sweet Potato Hash
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46 comments on “Sweet Potato Breakfast Hash”

  1. Yummy!! I added broccoli and tomatoes

  2. Thank you for another great dish. I don’t eat eggs, but the recipe is great tasting still! I used a kale salad mix, no red bell pepper. I take pictures of everything I make from you it’s very clean and good tasting. Presentation always first class.

  3. So Good!! I will definitely make this again 

  4. This was so good.  I didn’t have the bacon but that didn’t impact the flavor. Thanks for an awesome recipe to change things up in the morning. 

  5. So good! I used ham instead of bacon, used cinnamon instead of garlic powder.
    I had to due to allergies for garlic and only had ham. Delicious. Thank you!

  6. Will definitely keep this one in my back pocket for delicious, nutrient-dense meals! Tasted excellent even though I burned some of the sweet potatoes haha. I subbed the bacon with canned corn beef, and it was fine but can’t wait to try again with bacon.

  7. Thank you! This recipe is awesome, and sparked my own version. I used sweet potato, kale and a little fresh salsa  (tomato, onion, cilantro) for my hash and it was delicious 😋 

  8. Hi Lisa,

    Made this for breakfast this morning for my son and I.  He doesn’t generally like sweet potatoes, but did enjoy this dish.  Since I didn’t have any kale on hand I substituted with spinach and it was delish!

    Thanks for a great recipe, it was a nice change from our usual boring breakfasts 🙂

    • Hi Gail – Glad this recipe helped your son like sweet potatoes again! And yes, this dish can easily be substituted with other leafy greens :)

  9. Thanks for the great recipe!  Everyone in our family enjoyed it!

  10. I thoroughly enjoyed making this dish as I love all the ingredients… thank you for sharing… I must say I had a double portion because it was sooo delicious. My husband and I really enjoyed this.and a plus for me was the calorie count was so low that’s why I had 2 helpings. It’s really filling. Thank you Lisa. This is definitely a must repeat meal for our family..I am going to make this for everybody when they come over. 

    • I’m glad you and your husband enjoyed this recipe :) It’s very easy to get a second plate, but don’t worry – you’re eating fresh and healthy ingredients!

  11. Made it this morning and loved it! So easy and yummy 😋 Just subbed spinach for the Kale since I didn’t have any but will make again & share. Thank you!

    • Hi Nita – This recipe with spinach sounds delicious as well :) Definitely a dish that can be mixed and matched with different ingredients.

  12. Delicious! My husband and I really enjoyed this recipe for our Sunday brunch together. I added an extra yellow bell pepper, and a Super Green mix I had on hand instead of just kale. I would definitely recommend the recipe.

  13. Do you think this is good reheated? Like to eat each day for breakfast/

    • Hi there – Yes! You can definitely reheat this :) It will be a little soft after a few days, but still delicious!

    • Hi from the U.K. I’m coeliac and have recently been diagnosed with diabetes, however seeing your recipes has made my day, Thank you Lisa I can’t wait to start making good wholesome food. Xo from Tony U.K.

      • Hi Antony – So glad you are loving all my recipes so far! Can’t wait to see what you make next :)

  14. I was looking at nutrition facts. How much vitamin A is in this dish? Thanks!

  15. OMG, I am in breakfast heaven! As a sweet potato addict, this recipe makes me so happy. Make some extra roasted sweet potato during the week and you whip up this breakfast in a few minutes. I added some tomato which was tasty too.

  16. We love sweet potatoes, and I’m always looking for delicious ways to serve them. This recipe sure gets the day off on the right foot and it’s gorgeous and holiday-ready too! Just looking at it makes me want to sigh with pleasure!

  17. This is a fabulous looking hash. I’m making this for my family for brunch.

  18. This dish looks so delicious and flavorful! Almost too pretty to eat….almost!

  19. Love how easy and flavorful this is! A new go-to recipe!

  20. I’ve made this many times.  It’s absolutely DELISH and super easy to make on a weeknight!

    • Hi Becky – Thrilled to hear you’ve made this so many times already :) Definitely a great dish for any meal of the day.

  21. We ended up making this one for dinner and it was soooooo good! I added some red pepper flakes since I like spicy and topped off with a little hot sauce and it really worked well with the sweet potatoes. Next time I’d like to add a bit more kale though since it wilts down so much.

  22. Could you make this with cubed tofu instead of eggs?