5 from 9 votes
Sweet Potato Hash with Fried Eggs
This Sweet Potato Hash topped with a delicious, runny fried egg is everything you want and more in a sweet potato breakfast hash.
Prep Time
10 mins
Cook Time
20 mins
Servings:
2
servings
Calories:
315 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 2 lices Bacon hickory smoked
- 1 tablespoon olive oil
- 1/2 cup yellow onion diced
- 1 small jalapeño seeds removed and diced
- 1 small sweet potato peeled and diced small
- salt to taste
- black pepper to taste
- 1/2 tablespoon butter
- 2 large egg
Instructions
- In a cast iron skillet, cook bacon until crispy. Transfer to paper towel lined plate and pour off the excess bacon grease out of the pan.
- Pour in olive oil and saute onions, sweet potato, jalapeno, salt and pepper until sweet potatoes are soft and everything has browned nicely, about 8-10 minutes. Chop bacon into smaller pieces and stir into hash. Remove from heat and set aside.
- In a small nonstick skillet, melt butter over medium low heat. Crack two eggs into the pan and sprinkle with salt and pepper. Cook slowly until whites are cooked completely but yolks are still runny. {Feel free to flip the eggs to cook faster.}
- Divide hash between two plates and top with one fried egg each. Serve immediately.
Cup of Yum
Nutrition Information
Calories
315kcal
(16%)
Carbohydrates
17g
(6%)
Protein
9g
(18%)
Fat
22g
(34%)
Saturated Fat
7g
(35%)
Cholesterol
185mg
(62%)
Sodium
270mg
(11%)
Potassium
381mg
(8%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
9620IU
(192%)
Vitamin C
12.8mg
(14%)
Calcium
53mg
(5%)
Iron
1.2mg
(7%)
Nutrition Facts
Serving: 2 servings
Amount Per Serving
Calories 315
% Daily Value*
| Calories | 315kcal | 16% |
| Carbohydrates | 17g | 6% |
| Protein | 9g | 18% |
| Fat | 22g | 34% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 185mg | 62% |
| Sodium | 270mg | 11% |
| Potassium | 381mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 9620IU | 192% |
| Vitamin C | 12.8mg | 14% |
| Calcium | 53mg | 5% |
| Iron | 1.2mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.