This Sweet Potato Hash is an easy single skillet meal loaded with bacon, eggs, brussels sprouts and flavor. Cook your eggs right on top of the sweet potatoes and serve it as a hearty breakfast, brunch, or dinner! It’s Whole30, paleo-friendly and can be easily low carb by subbing out the sweet potatoes for pumpkin.
An Easy Sweet Potato Recipe
I really crave the simplicity of preparing a full meal in one skillet. Protein, vegetables, and starch, all in one spot. This sweet potato hash is just that and there’s something about it that is so satisfying. It is true comfort food and easily one of my family’s favorite sweet potato recipes
I also love meals that are easy to modify and have lots of flavor. One of the best things about this recipe is all of the subbing in and out options. Whatever is in my fridge can go in and if I end up with leftovers, it’s excellent reheated!
Is Sweet Potato Hash Healthy?
Yes! This sweet potato hash with Brussels sprouts, bacon, and eggs is healthy! Using sweet potatoes makes this hash truly guiltless because sweet potatoes are lower in carbs and calories, and high in potassium, vitamin A, and fiber. They’re even fat free! Packing the skillet with green veggies like Brussels sprouts raises the nutrient density of this meal. Brussels sprouts are loaded with fiber and vitamins K, C, and A.
Is this Breakfast Hash Keto?
To make this easy sweet potato hash low carb, simply swap out the sweet potato for pumpkin or another lower carb veggie such as turnip, kabocha squash or jicama instead.
What is Sweet Potato Hash?
Traditionally, hash is a dish consisting of chopped potatoes, meat, and onions fried in a skillet. Many use it as a way to cook using leftovers. It can be eaten for breakfast, lunch, or dinner – and nowadays, it’s popular at brunch. Sweet potato hash simply uses sweet potatoes in a traditional hash recipe.
Sweet Potato Hash Ingredients
This easy sweet potato recipe only needs a handful of easy to find ingredients. To make this sweet potato hash you will need:
- sweet potatoes
- sea salt
- black pepper
- onion salt
- Italian seasoning
- red pepper flakes
- Brussels sprouts
- chopped parsley
What’s so great about this recipe is that the list of ingredients is easily adaptable based on the diet or program you’re following. You can easily use sausage in place of bacon and kale instead of Brussels sprouts. If you don’t have sweet potatoes, sub in Yukon gold or russets. Add red bell peppers for more color and flavor. You have so many options.
How to Make Sweet Potato Hash
- In a large skillet over medium heat, add the bacon in a single layer and cook until it’s golden and crispy. Use a slotted spoon to transfer the cooked bacon to a paper towel lined plate.
- Add the shallot and garlic to the pan, and cook for 40 seconds to soften. Add the sweet potato and sprinkle with salt, black pepper and seasonings. Cook for 8 minutes, stirring frequently.
- Stir in the shaved Brussels sprouts and cover with a lid. Cook everything until the vegetables and potatoes are soft and fork tender. This should take about 5 minutes.
- Using a wooden spoon, make three wells in the hash and crack an egg into each hole. Season each egg with onion salt & black pepper. Replace the lid and cook until the eggs are cooked to your liking. This should take about 5 minutes for a just runny egg.
- Sprinkle the cooked bacon over the entire skillet. Season to taste and garnish with parsley.
Tips for the Best Sweet Potato Hash
These tips will make your sweet potato hash next level:
- Use leftover sweet potatoes – this will cut down on the cook time and use up some leftovers from your fridge.
- Be gentle when stirring your sweet potatoes so that they don’t break apart.
- Use a seasoned skillet as opposed to a non-stick pan for additional flavor.
- Use maple glazed bacon to add some extra flavor.
What to Serve with Sweet Potato Hash
This sweet potato hash is a full meal in itself. If you crave a little sweet to balance your savory, try having a bowl of fruit on the side or a cup of herbal tea sweetened with honey.
How to Store and Reheat Leftovers
This is quite a big meal for breakfast, but if you are serving it at a brunch or for dinner, I doubt you’ll have any leftovers at all. If you do have leftovers, you can store them in an airtight container in your refrigerator for about 3 days. I wouldn’t recommend freezing this recipe.
When you’re ready for round two of this hash, you can reheat the whole meal again in a skillet over low heat.
More easy breakfast and sweet potato recipes:
- 4-5 slices bacon cut into 1" pieces
- 1 shallot diced
- 2 cloves garlic minced
- 2 medium sweet potatoes
- fine sea salt to taste
- freshly ground black pepper to taste
- ¼ tsp onion salt
- ¼ tsp dried Italian seasoning
- ¼ tsp crushed red pepper flakes
- 12 ounces shaved Brussels sprouts
- 3 large eggs
- fresh chopped parsley for garnish
In a large skillet over medium heat, add the bacon in a single layer and cook until golden and crispy.
Use a slotted spoon to transfer cooked bacon to a paper towel lined plate.
Add the shallot and garlic to the pan, and cook for 40 seconds to soften.
Add the sweet potato and sprinkle with salt, black pepper and seasonings.
Cook for 8 minutes, stirring frequently.
Stir in the shaved Brussels sprouts and and cover with lid.
Cook until the vegetables and potatoes are soft and fork tender, about 5 minutes.
Using a wooden spoon, make three wells in hash then crack an egg into each hole & season each egg with onion salt & black pepper.
Replace lid & cook until eggs are cooked to your liking, about 5 minutes for a just runny egg.
Sprinkle cooked bacon over entire skillet, season to taste & garnish with parsley.