Sweet Potato Bacon and Egg Breakfast Hash

• 1 large sweet potato, peeled and diced
• 4 ounces bacon, diced
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 4 large eggs
• 2 tablespoons olive oil
• Chopped fresh parsley for garnish
• Hot sauce (optional)

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add diced bacon and cook until crispy.
3. 3 Remove bacon with a slotted spoon and set aside, leaving drippings in the skillet.
4. 4 Add sweet potato, onion, and bell pepper to the skillet, seasoning with salt and pepper.
5. 5 Cook for about 10 minutes until vegetables start to soften.
6. 6 Stir in garlic, smoked paprika, and cumin, cooking for another minute.
7. 7 Push the mixture to the sides of the skillet, creating wells for the eggs.
8. 8 Crack eggs into the wells, cover skillet, and cook until whites are set but yolks are still runny.
9. 9 Sprinkle crumbled bacon over the top and garnish with parsley.
10. 10 Serve immediately with hot sauce if desired.

Equipment

• Large skillet
• Spatula

Variations

• Add a handful of frozen peas or corn for extra veggies.
• Top with crumbled feta cheese for an extra flavor kick.

Substitutions

• Use turkey bacon for a leaner option.
• Substitute olive oil with coconut oil for a different flavor profile.

Pairings

• Fresh orange juice
• A strong cup of coffee

Nutrition

Tips

• For a quicker cook, microwave the diced sweet potatoes for 2-3 minutes before adding to the skillet.
• Feel free to use turkey bacon for a leaner option.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat to maintain texture.

Freezing: This hash does not freeze well due to the eggs. Best enjoyed fresh.

Serving Suggestions

• Serve with a side of avocado toast.
• Pair with a fresh fruit salad for a balanced meal.

FAQ