This sweet potato hash with bacon and eggs is one of those meals that works for any time of day — a hearty weekend breakfast, a quick weeknight dinner, or a savory side without the eggs. Everything cooks in one pan in about 30 minutes, and the addition of Healthy Harvest Garlic Olive Oil takes it over the top. It's the kind of recipe that earns a permanent spot in your weekly rotation.
Sweet Potato Hash with Bacon and Peas
Prep time:10 mins
Cook time: 20 mins
Total time: 30 mins
Ingredients
- 4 strips bacon, cut into 1 inch pieces
- 1 small yellow onion, diced
- 1 medium sweet potato, cut into 1 inch pieces
- 1/2 cup peas (brussel sprouts or kale make great green additions as well)
- salt and pepper to taste
- 4 eggs
- 1 tbsp Garlic Olive Oil ( Out of garlic olive oil? Our Greek plus a minced clove does the job.)
Instructions
- Cook the bacon pieces in a large pan over medium heat until crispy. Remove and set aside, leaving the bacon fat in the pan.
- Add the diced onion and sweet potato to the pan. Sauté in the bacon fat until the sweet potato is tender and starting to brown, about 5-7 minutes.
- Add the Healthy Harvest Garlic Olive Oil and peas. Stir in the cooked bacon. Season with salt and pepper to taste.
- Create 4 small wells in the hash and crack an egg into each one.
- Cover the pan and cook until the eggs reach your desired level of doneness — about 3-4 minutes for runny yolks, 5-6 minutes for fully set.
Tips for the Best Sweet Potato Hash
A few small things make a big difference with this recipe:
- Cut the sweet potato into small, even cubes (about ½ inch). Smaller pieces cook faster and get crispier. Uneven cuts mean some pieces are mushy while others are still raw.
- Don't stir too often. Let the sweet potato sit undisturbed for 2-3 minutes at a time so it develops a golden crust on the bottom. Constant stirring prevents browning.
- Cook the eggs covered. Putting a lid on the pan after adding the eggs traps steam and cooks the whites through without having to flip them. You get perfectly set whites with runny yolks.
- Finish with a sprinkle of smoked paprika or a few dashes of hot sauce for a little extra kick.
- Finish with a drizzle of our for a peppery counterpoint to the sweet potatoes.
- The bacon fat matters. Cooking the sweet potatoes in the rendered bacon fat is what gives this hash its savory depth. Don't drain it off.
Variations
- Brussels Sprouts Version: Swap the peas for halved Brussels sprouts — add them with the sweet potato so they get time to caramelize. Kale is another great green swap; add it in the last 2 minutes so it wilts but stays vibrant.
- Vegetarian: Skip the bacon entirely. Start with a tablespoon of Healthy Harvest Garlic Olive Oil instead, and add a can of rinsed black beans with the peas for protein.
- Spicy Southwest Hash: Add diced bell pepper, a pinch of cumin and chili powder, and top with sliced avocado and a squeeze of lime.
- Meal Prep Friendly: Make the hash base (everything except the eggs) ahead of time and refrigerate for up to 4 days. Reheat in a skillet over medium heat and add fresh eggs when serving — reheating in the pan re-crisps the sweet potatoes.