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Breakfast Sweet Potato

Breakfast sweet potato hash combines crisp bacon, tender browned sweet potatoes, soft vegetables, and eggs cooked right in the skillet. It’s a one-pan breakfast with smoky paprika and firm-set eggs.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 500
Ingredients Equipment Method Notes

Ingredients
  

  • 6 oz bacon chopped
  • 1.5 lb sweet potatoes peeled and cut into 1/2-inch cubes
  • 0.25 cup water
  • 1 tsp kosher salt
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 1 red bell pepper medium, diced
  • 2 cloves garlic minced
  • 0.5 tsp smoked paprika
  • 0.25 tsp black pepper
  • 4 eggs large

Equipment

  • 1 12-inch skillet

Method
 

  1. Cook the bacon in a 12-inch skillet over medium heat, stirring occasionally, until crisp, 8 to 10 minutes.
  2. Transfer the bacon to a paper towel-lined plate and leave 1 tablespoon of drippings in the skillet.
  3. Add the sweet potatoes, water, and 1/2 teaspoon of the salt to the skillet; cover and cook over medium-low heat, stirring once, until nearly tender, 8 to 10 minutes.
  4. Uncover and stir in the olive oil, onion, and bell pepper.
  5. Cook over medium heat until the potatoes are tender and browned and the vegetables are soft, 8 to 12 minutes.
  6. Stir in the garlic, paprika, black pepper, and remaining 1/2 teaspoon salt and cook for 30 seconds.
  7. Stir in the bacon and spread the hash evenly in the skillet.
  8. Make 4 wells and crack an egg into each one.
  9. Cover and cook over low heat until the whites and yolks are firm, 5 to 8 minutes.

Notes

For evenly cooked eggs, make the wells deep enough to hold each egg in place. Refrigerate leftovers for up to 3 days; freezing is not recommended because the eggs can become rubbery. For a meat-free variation, use plant-based bacon.