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A simple one-pan recipe, this sweet potato hash is loaded with veggies, bacon, and eggs. The perfect dish when you’re out of meal ideas and just want something filling in your belly.
I love simple recipes, especially when they are topped with eggs, and this sweet potato hash is probably one of my favourites. It’s a great way to use up leftover sweet potato if you have any in the fridge, and it’s loaded with veggies!
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What is a ‘Hash’?
Hash is traditionally a simple fried dish using leftover potato, onions and meat and can be served for breakfast, lunch, or dinner.
Corned beef hash and roast beef hash are the most popular forms of hash, and are a great way to use up leftover roast you may have in the fridge. Any combination of meat and vegetables may be used though, creating limitless hash options.
Hash in North America is often served with fried eggs on top, and is sometimes even topped with hollandaise!
How To Cook Hash Quickly
Since hash is traditionally supposed to be a quick and easy meal, you can easily use any leftovers you may have kicking around the fridge.
I routinely make roasted sweet potatoes or whole baked sweet potatoes as a side dish for supper and usually have some leftover. I also cook up whole packages of bacon about once a week (see how I do it here for meal prep with no fuss!), giving us bacon for use in sandwiches wraps, and you guessed it, hash!
If using leftover sweet potatoes and bacon in the recipe below, skip sauteing the ingredients separately and simply heat them all together in a pan with the onion, bell pepper and kale. Then just add eggs!
The Best Way To Cook The Eggs
Topped with fresh eggs, you have two options when making this hash.
- You can bake the hash in the oven to finish the eggs through baking, (my favourite method)
- You can fry the eggs right in the middle of the pan with everything else pushed to the sides.
I prefer to bake the eggs in the oven simply because it’s a) easier, and b) the end result looks nicer!
Do You Have To Peel The Sweet Potatoes?
Nope! While the recipe below does call for peeling the sweet potato, the choice is entirely yours. Sweet potatoe skin is edible and actually quite nutritious! Note that the skin does stay tougher then th flesh when cooked and can have a leathery texture.
More Sweet Potato Recipes
Sweet Potato Hash with Bacon and Eggs
- 2 whole sweet potatoes peeled and medium diced
- 200 grams sliced bacon rough chopped
- 1/2 whole red onion small diced
- 1/2 whole red bell pepper medium diced
- 1 stalk kale
- 4 whole eggs
- Pre-heat a large pan over medium heat. As the pan heats up, cut up the bacon into bite-sized pieces. Add the bacon to the pan and cook until it starts to brown. Stir often.
- As the bacon cooks, dice the onion, bell pepper, and then the peeled sweet potato. Set the sweet potato and bell pepper aside and add the onion to the bacon.
- Cook the bacon and onion until the bacon is fully cooked and the onion turns translucent. Remove the cooked onions and bacon from the pan using a slotted spoon, making sure to leave all the bacon fat in the pan,
- Add the diced sweet potato to the still-hot pan with the bacon grease. Saute the sweet potatoes over medium heat until the edges start to brown slightly. About 2-3 minutes. Cover the pan with a large fitting lid, turn the heat to medium-low, and continue cooking the sweet potatoes for another 5 minutes or until they are fully cooked.
- Remove the lid from the pan, add the diced bell pepper, and cooked bacon/onion mix. Turn the pan up to medium heat and cook for a minute or two. Add the chopped kale leaves, and then crack four fresh eggs directly onto the hash.
- Ether bake the hash in a pre-heated oven until the egg whites are set or push the hash to the edges of the pan and fry the eggs directly in the pan. Serve the sweet potato has immediately.