Breakfast Hash with Sweet Potatoes and Eggs is a savory gluten-free breakfast full of bright flavors. It features sweet potatoes, crispy bacon, vibrant vegetables, melted cheese, and fried eggs. This easy one pan dish is perfect for a lazy weekend or to satisfy a weekday craving.
Parboil the potatoes - In a large deep pan or pot, boil cubed sweet potatoes in water with a splash of vinegar and a pinch of salt until just tender, about 5 minutes. The vinegar will create a thin crust on the potatoes, which helps the potatoes hold their shape when fried. The salt gives the potatoes more flavor. Completely drain the sweet potatoes in a colander shaking off any excess water and set aside.
½ tablespoon white vinegar, sea salt, 1 lb sweet potatoes diced into ¾ to 1 inch cubes
Cook bacon - Place the bacon in a single layer in a large skillet or braiser. Turn on the heat to medium to cook the bacon until the fat renders and the bacon begins to brown, tossing occasionally. Remove the bacon from the skillet and set side.
6 oz bacon
Fry sweet potatoes - Add the sweet potatoes, salt, and pepper to taste and toss in the mixture until well coated in the oil. Once the sweet potatoes start to become crispy, add the onion and bell pepper to the pan, using a spoon to toss it in the leftover bacon oil. After a couple of minutes in, fold in the spinach so it wilts. Once the onions and bell pepper soften and become fragrant and the ingredients become crispy, turn off the heat and fold in the bacon, cheddar cheese, and green onions, and season with more salt and pepper.
1 lb sweet potatoes diced into ¾ to 1 inch cubes, sea salt, freshly cracked black pepper, 1 yellow or white onion, 1 bell pepper, 3 green onions, 1 cup spinach, ½ cup cheddar
Add and cook eggs - Use a spoon to make wells in the sweet potato mixture. Carefully crack the eggs one at a time and add an egg to each well. Place the skillet in the oven and let it cook for about 7 minutes, or until the eggs just set and maintain a runny yolk. Cook longer if you prefer a more well-done egg. Alternatively, keep the skillet on the stovetop, place a lid on top of the skillet, and cook on low heat until the eggs cook.
4-6 eggs
Garnish and serve - Remove the skillet from the oven and sprinkle with more sliced green onions. Serve immediately with sliced avocado, hot sauce, and ketchup.
1 avocado, hot sauce, ketchup
Notes
StorageIf you have leftover sweet potato breakfast hash, store it in an air-tight container in the refrigerator. In order to reheat it, heat the leftovers in a skillet over low-medium heat with a tablespoon of olive oil to maintain the crispy texture.Top Tips
Cut the sweet potatoes in 1 inch or less uniform cubes to ensure that they get crispy on the outside but still have a soft center.
Use a yellow onion or white onion and not a sweet onion. These two onions hold their shape and do not release as much sugar, which can burn.