0 from 33 votes
Sweet Potato and Bacon Hash
Weekend breakfasts should be more than just cold milk over cereal. This Sweet Potato and Bacon Hash is one of the best ways to start the day!
Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 2
Calories: 362 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 sweet potatoes peeled and cut into 1/2" cubes
- ½ green pepper seeded and chopped
- ½ yellow onion peeled and chopped
- 1 clove garlic minced
- 3 slices Bacon chopped
- 2 tablespoons butter divided
- 1 teaspoon kosher salt divided
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 4 eggs
- 2-3 green onions thinly sliced on a diagonal, for garnish
- Fresh chopped parsley for garnish
- hot sauce to taste
Instructions
- Preheat oven to 400 degrees.
- Fill a medium saucepan halfway with water, cover with a lid and bring to a boil. Salt the water with 1/2 teaspoon kosher salt and add the diced potatoes. Reduce heat to a simmer and cook potatoes about 10-12 minutes until just tender. Drain the potatoes completely and allow any moisture to evaporate - you don't want the potatoes to be wet, because they will become mushy. Heat an oven safe nonstick or cast iron skillet over medium heat. Add the bacon and cook until brown and crisped. Use a slotted spoon to transfer the bacon to a paper towel lined dish. Set aside. Add
- 2 teaspoons of the butter to the pan with reserved bacon fat and heat over medium heat. Add the diced peppers and onions and sauté until vegetables are softened, about 3-4 minutes. Transfer the vegetables to a small bowl and set aside.
- Add remaining butter to the pan and heat until the butter is melted and foamy. Add the sweet potatoes in a single layer. Sprinkle the potatoes with smoked paprika, salt and pepper and cook for 3-4 minutes. Do not stir, just let them get a nice crust before disturbing them. Use a thin, flexible spatula to turn the potatoes over in the pan to crust the other sides, cooking for 2-3 more minutes per turn (about 12 minutes total).
- Add the raw, chopped garlic, peppers and onions to the potatoes and carefully fold them in, so that you don't break up the potatoes. Cook for 3-4 minutes. Crack the eggs on top of the hash - spaced a few inches apart. Lightly salt and pepper the eggs and cook on the stovetop for 1-2 minutes. Transfer the pan to the oven and cook for 2 minutes. Turn on the broiler and heat the eggs for 1-2 minutes until whites are cooked through, but yolks are still jiggly. (YUM!)
- Sprinkle with reserved bacon, green onions and parsley. Serve with hot sauce, I recommend Crystal brand - it has a nice vinegary taste that cuts through the fat in this dish.
Cup of Yum
Nutrition Information
Calories
362kcal
(18%)
Carbohydrates
32g
(11%)
Protein
8g
(16%)
Fat
22g
(34%)
Saturated Fat
11g
(55%)
Cholesterol
422mg
(141%)
Sodium
1557mg
(65%)
Potassium
573mg
(16%)
Fiber
5g
(20%)
Sugar
7g
(14%)
Vitamin A
19925IU
(399%)
Vitamin C
7.4mg
(8%)
Calcium
100mg
(10%)
Iron
2.3mg
(13%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 362
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 32g | 11% |
| Protein | 8g | 16% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 422mg | 141% |
| Sodium | 1557mg | 65% |
| Potassium | 573mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 19925IU | 399% |
| Vitamin C | 7.4mg | 8% |
| Calcium | 100mg | 10% |
| Iron | 2.3mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.