Sweet Potato Breakfast Hash (Easy) Recipe

I put together my Sweet Potato Breakfast Hash of sweet potato, kale, bacon, onion and bell peppers and tucked in a small twist that might surprise you.

I didn’t expect a skillet to change my mornings but this Sweet Potato Breakfast Hash did. The combo of sweet potatoes and kale turns a dull breakfast into something that actually makes me look forward to getting out of bed.

There’s this sweet crust on the cubes and the greens add a bite that keeps each forkful interesting, like it wont let you get bored. I keep thinking about it days after I make it, planning which lazy morning I’ll sneak it into next.

It’s simple, a little surprising, and somehow feels like a proper start to the day.

Ingredients

• Sweet potato: packed with fiber and vitamin A it adds natural sweetness and heft
• Bacon: crisp salty richness gives protein and smoky fat for flavor boost
• Kale: leafy green full of vitamins C and K adds chew and nutrients
• Eggs: protein rich, its creamy yolks bind the hash and make it satisfying
• Red bell pepper: bright slightly sweet, adds vitamin C and fresh color
• Smoked paprika: gives smoky warmth and depth tiny pinch goes a long way
• Olive or avocado oil: healthy fats for cooking helps crisp the potatoes

Ingredient Quantities

• 1 lb (450 g) sweet potatoes peeled and cut into 1/2 inch cubes about 2 medium
• 4 to 6 slices bacon chopped
• 1 small yellow onion diced
• 1 red bell pepper diced
• 2 cups packed kale stems removed and roughly chopped
• 2 cloves garlic minced
• 1 to 2 tablespoons olive oil or avocado oil
• 4 large eggs
• 1 teaspoon smoked paprika
• 3/4 to 1 teaspoon kosher salt plus more if needed
• 1/2 teaspoon freshly ground black pepper
• Optional 1/4 cup chopped fresh parsley or chives for garnish
• Optional pinch red pepper flakes for heat

How to Make this

1. Prep everything first so you arent juggling: peel and cut 1 lb sweet potatoes into 1/2 inch cubes, dice 1 small yellow onion and 1 red bell pepper, chop 4 to 6 slices bacon, remove stems and roughly chop 2 cups kale, mince 2 cloves garlic, measure spices (1 tsp smoked paprika, 3/4 to 1 tsp kosher salt, 1/2 tsp black pepper) and optional red pepper flakes and 1/4 cup parsley or chives.

2. Quick hack: if you want faster tender potatoes, put the cubed sweet potatoes in a microwave safe bowl with a splash of water, cover loosely and microwave 3 to 5 minutes until just tender but not mushy. If you skip the microwave, no problem, they will just need longer in the pan.

3. Cook the bacon in a large 10 to 12 inch skillet over medium heat until crispy, about 6 to 8 minutes. Transfer bacon to a paper towel, leave most of the fat in the pan. If you dont have enough fat, add 1 to 2 tablespoons olive or avocado oil.

4. Add the sweet potatoes to the hot skillet, sprinkle smoked paprika, salt and pepper, spread into a single layer and let cook undisturbed 3 to 4 minutes so they brown. Toss or flip and continue until golden and fork tender about 6 to 10 minutes total; work in batches if the pan is overcrowded.

5. Add the diced onion and red bell pepper to the potatoes, stir and cook until softened, about 3 to 4 minutes. Then stir in the minced garlic and the chopped kale, tossing until the kale wilts, 2 to 3 minutes. If the kale is stubborn, add a tablespoon of water and cover for a minute to steam.

6. Stir the cooked bacon back into the skillet, taste and adjust seasoning with more salt, pepper or a pinch of red pepper flakes if you want heat. Give everything one last toss so flavors combine.

7. Make four small wells in the hash and crack a large egg into each well. Reduce heat to medium low, cover the skillet and cook until egg whites are set and yolks reach your preferred doneness, about 5 minutes for runny yolks, 8 to 10 minutes for firmer yolks. For basted eggs, spoon some hot oil or bacon fat over the whites as they cook.

8. Remove from heat, sprinkle chopped parsley or chives on top, and serve straight from the skillet while its hot.

9. Quick tips: use a cast iron or heavy skillet for best crispiness, dont overcrowd the pan, you can swap kale for spinach but add it later because it wilts faster, and adjust salt based on how salty your bacon is.

Equipment Needed

1. 10-12 inch heavy skillet (cast iron recommended)
2. Cutting board
3. Chef’s knife
4. Spatula or sturdy turner
5. Wooden spoon or kitchen tongs
6. Microwave-safe bowl (optional for pre-steaming potatoes)
7. Measuring spoons + 1/4 cup measure
8. Small prep bowls or plates for mise en place and for the cooked bacon
9. Lid that fits the skillet or a large plate to cover the eggs while they finish cooking

FAQ

Sweet Potato Breakfast Hash (Easy) Recipe Substitutions and Variations

• Sweet potatoes => Butternut squash or Yukon Gold potatoes. Butternut keeps the sweet flavor and soft texture, but cooks a bit faster so keep an eye on it. Yukon Gold gives a more savory, crispy result.
• Bacon => Pancetta, turkey bacon, or smoked tempeh. Pancetta is the closest pork swap and cooks the same, turkey bacon is leaner and crisps fast, smoked tempeh gives that smoky, vegetarian bite.
• Kale => Baby spinach or Swiss chard. Spinach wilts way faster so add it at the end, Swiss chard holds up more like kale and the stems can be cooked with the onions.
• Eggs => Tofu scramble or fried/poached eggs cooked to your liking. Crumbled firm tofu with a pinch of turmeric and salt mimics scrambled eggs for a vegan version, or top with poached eggs for a runny yolk.

Pro Tips

– Get the crispiest potatoes by drying the cubes well after par-cooking, then toss them in a light dusting of cornstarch or flour before they hit the pan. Use a heavy skillet and let the oil really shimmer so they sear instead of steam, and don’t overcrowd the pan or you’ll lose that crust.

– Save most of the bacon fat and use it to finish the dish and baste the eggs, it adds flavor that oil cant match. If you need the bacon extra-crisp, drain it onto a rack instead of paper towels so it stays crunchy when you re-fold it back in.

– If you dont have a tight lid for the skillet, cover the pan with foil or finish the eggs in a 375 F oven for a few minutes to get even whites without overcooking the yolks. For runny yolks, watch closely at the end, they go from perfect to overdone fast.

– Season in layers not all at once, because bacon brings salt and kale can mask flavors. Taste before serving and add a tiny pinch more salt or acid like a squeeze of lemon to brighten everything up.