Sweet Potato Breakfast Hash

If you’re a fan of savoury breakfasts over sweet ones, you’ll love this recipe! I feel like when I have a vegetable-heavy breakfast, I’m more energized and make healthier choices for the rest of the day. This sweet potato breakfast hash is a recipe I make really often because it’s super delicious.

This is the perfect breakfast for a chilly fall morning. It’s warming and features one of my fall favourites: sweet potato! I’m a big fan of sweet potatoes in savoury dishes. The sweetness of them pairs so well with the salty bacon and flavours of onion and garlic. They all come together for a well-rounded dish.

The great thing about a breakfast hash is that you can make it to your liking. You can add any chopped vegetable that tastes good sauteed like zucchini, mushrooms, carrots, kale, spinach, broccoli, cauliflower, white potatoes, etc. You could also use sausage or even chicken instead of bacon. There are just two easy rules to follow:

  1. Add the hard vegetables to the pan first. They will need more time to cook. You don’t want sweet potatoes that are still crunchy or kale that’s burning.
  2. Chop the veggies, and the meat, into similar sized pieces. You want to get a little bit of everything on each forkful.



2 pieces of pasture-raised bacon
1 medium sweet potato, peeled and chopped into ¼” cubes
½ of a red onion, chopped
1 red bell pepper, chopped
2 cloves of garlic, finely minced
½ teaspoon of salt
1 teaspoon of paprika
⅛ teaspoon of freshly ground black pepper
2 pasture-raised eggs


  1. In a large pan on medium heat, cook the bacon until crispy on both sides. Leave the bacon grease in the pan and set the cooked bacon aside.
  2. Add the sweet potatoes to the pan and cook, stirring frequently, for 8 minutes or until softened. Add the peppers, onions, garlic, salt, paprika, and pepper and cook for another 3 minutes.
  3. Chop up the cooked bacon and stir it into the hash. Scoop onto two plates.
  4. Cook 2 eggs however you like (I like to simply cook them sunnyside up in a little grass fed butter) and top each plate of sweet potato hash with an egg. Enjoy immediately after serving.

Notes: I like to make it nice and easy to eat a veggie-filled breakfast in the morning, so sometimes I cook the hash ahead of time but leave the egg off. Then in the morning, I simply cook up an egg, heat up the hash, and serve. Another option is to chop up all of your vegetables ahead of time and store them in the fridge so they are ready to go in the morning with no peeling and chopping required.

Contributed by Melanie Maxwell, R.H.N.