Sweet Potato Breakfast Hash


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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!

Sweet Potato Breakfast Hash

4.97 from 61 votes
Prep: 15 minutes
Cook: 20 minutes
Total: 35 minutes
Servings: 4 servings
Author: Lisa Bryan


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!


  • 4 slices bacon, cut into ½-inch thick pieces
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 large sweet potato, peeled and diced into ½-inch cubes (approx 4 cups cubes)
  • 2 cups kale leaves, roughly chopped
  • ¼ teaspoon cumin
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • kosher salt and freshly ground black pepper, to taste
  • 4 eggs
  • 1 green onion, sliced


  • 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 to 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 to 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. 


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
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

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About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

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Recipe Rating


  1. Outstanding! Had some leftover veg from a traybake that needed using up and this recipe had all of them in so gave it a whirl. Absolutely amazing. Added some rather sorry looking mushrooms and substituted defrosted frozen spinach for the kale as that’s what we had in. Now I’m going to have to buy more sweet potatoes and peppers to make this again5 stars

  2. Your recipe was delicious for our noon breakfast (we fast in the a.m.) so it filled us up (my husband and I) and ready to go for the rest of the afternoon. I will make this again in the near future. Thank you LIsa!

  3. Delicious! I did not put eggs in the dish, but instead used the hash as a side with scrambled eggs as the main course. I used smokey paprika and added thinly sliced jalapeños. This was fantastic! Appreciate the recipe!5 stars

  4. Hello, I made this recipe but since we are trying to follow vegan, this is how I modified it!
    Added 2 cut up black bean patties instead of the bacon and excluded the eggs. Didn’t have any peppers in the house so I omitted them as well. It turned out great! I did add a little hot honey at the end to spice it up a bit. Thank you!

  5. Can I make this 2 days ahead of time and then just add eggs day of? I rather not freeze it. I love your delicious recipes!

  6. This recipe has been one of my top 5 go-to meal prep numbers since I discovered you 3 years ago. I made it again this week and I never tire of it. It hits all of the checks on my list for nutrient dense post-workout breakfast. Thank you.5 stars

      1. I also didn’t see where in the recipe you add the spices. Could you please clarify that? Thanks! =)

  7. Loved this recipe! Made it for my family, and subbed bacon for chicken bacon. It paired beautifully with the sweet potato, and the spices were perfect! Highly recommend it and will definitely make it again.5 stars

  8. Absolutely delicious! I had to work with what I had, so didn’t add red pepper or kale and subbed chicken apple sausage for bacon. I can’t wait to try it again with more veggies.5 stars

    1. This hash is a versatile one! Glad you enjoyed it with the ingredients you had on hand.

      1. I’ve made it a few times as stated, it’s really good. This time I’m going to try adding some yellow/red potatoes too.5 stars

  9. Delicious recipe! I substituted venison italian ground sausage for the bacon. It was soooo good! Dash of cinnamon with all the spices. Don’t over cook the eggs! They need to be runny!5 stars

  10. My family absolutely loves this recipe! I used part russet potatoes and part sweet potatoes. Absolutely delicious! Thanks so much!!5 stars

  11. Amazing!! Made some tweaks – just sweet potato, back bacon, kale, cherry tomatoes to start, and then I added cottage cheese and eggs – it was unreal. The cottage cheese took it to another level, can’t wait for breakfast again tomorrow!!5 stars

  12. Great as is. Went vegetarian sausage, added Chinese peanut sauce to make up for lost bacon. Never looked back.5 stars

  13. Definitely a new favorite at our house! Yummy flavors- the bacon and sweet potato go together so well. Great one dish meal!5 stars

  14. The ingredients in this blended together perfectly with each bite. Thank you for sharing!

    The recipe is good as is but I decided to add lemon juice from half a lemon and feta cheese at the end since I had them on hand.5 stars