This hearty breakfast skillet of sweet potato hash, eggs, and bacon is a great way to start your day, It's a perfect blend of savory and sweet and makes for an easy one pan dinner option too!
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Sweet Potatoes For Breakfast?
We could all use more nutritious and healthy breakfast ideas. But, sweet potatoes for breakfast may not be the first thing that comes to mind for most people. They really should move up the list in my opinion!
The slight sweetness of the sweet potatoes pairs perfectly with the sweet, caramelized veggies and the savory bacon and eggs in this sweet potato breakfast recipe. The sweet potatoes are also packed with vitamins and nutrients and the eggs and bacon give you a boost of protein to start the day.
For other healthy breakfast recipes check out my blueberry oatmeal muffins, spinach and mushroom breakfast casserole, and my homemade instant oatmeal.
Key Ingredients
- Sweet potatoes - Look for medium sized sweet potatoes with smooth, firm skin and without visible bruises or blemishes.
- Bacon - For this recipe I recommend thick cut applewood smoked bacon. The sweetness of applewood bacon is perfect with the sweet potatoes
- Veggies - The classic blend of diced peppers and onions gets nice and sweet and caramelized, but you're free to swap in other vegetables too.
How to make sweet potato hash with bacon and eggs
- Heat a 12 inch cast iron skillet over medium heat and sauté the bacon, stirring occasionally, until crispy. Remove the bacon to drain on paper towels. Do not wipe the pan, we want to reserve the bacon grease.
- Add the diced peppers and onions to the pan and cook for 2-3 minutes, stirring occasionally, until softened.
- Add the diced sweet potatoes and cook until the sweet potatoes are tender around 10-12 minutes. Stir the potatoes occasionally while cooking but, not too often so they have time to brown and caramelize.
- Once the potatoes are tender and cooked down, use a spoon to make wells for the eggs.
- Crack an egg into each of the wells and cook until the whites are set. If you like your eggs cooked on the top side, you can cover the pan while cooking the eggs or place the skillet under the broiler in your oven for a minute at the end of cooking.
- Season with salt and pepper to taste and garnish with fresh chopped parsley, then serve.
Recipe Tips and FAQs
These breakfast sweet potatoes are great for leftovers! You can throw them into a sweet potato grain bowl for lunch or add them into a sweet potato breakfast burrito. The options are endless so make a big batch!
Store leftovers in an airtight container and refrigerate for 4-5 days. For best results I recommend reheating them in a skillet over medium heat or in a 350°F toaster oven, but the microwave will work too.
You can totally leave out the eggs and bacon to make this a vegetarian sweet potato skillet. Since you won't have the bacon grease you'll need to add in about 2 tablespoons of olive oil or other cooking oil to saute the veggies.
Yes! This dish is really flexible. You can add in pretty much any vegetables you like.
Black beans and some diced avocado for a topping are great additions to make a Southwestern breakfast skillet.
Broccoli or kale are great for some green options.
More Sweet Potato Breakfast Ideas
- Sweet Potato Breakfast Burritos from Ambitious Kitchen
- Sweet Potato Pancakes from Carlsbad Cravings
- Mashed Sweet Potato Breakfast Bowl from Eat with Clarity
📖 Recipe
Sweet Potato Breakfast Skillet
Ingredients
- 4 slices thick cut bacon cut into 1 inch pieces
- 1 medium onion diced, about 2 cups
- 2 cups diced bell peppers
- 2 medium sweet potatoes, cut into ½ inch cubes about 4-5 cups
- 4 large eggs
- salt and pepper to taste
Instructions
- Heat a 12 inch cast iron skillet over medium heat and sauté the bacon, stirring occasionally, until crispy. Remove the bacon to drain on paper towels. Do not wipe the pan, we want to reserve the bacon grease.
- Add the diced peppers and onions to the pan and cook for 2-3 minutes, stirring occasionally, until softened.
- Add the diced sweet potatoes and cook until the sweet potatoes are tender around 10-12 minutes. Stir the potatoes occasionally while cooking but, not too often so they have time to brown and caramelize.
- Once the potatoes are tender and cooked down, use a spoon to make wells for the eggs.
- Crack an egg into each of the wells and cook until the whites are set. If you like your eggs cooked on the top side, you can cover the pan while cooking the eggs or place the skillet under the broiler in your oven for a minute at the end of cooking.
- Season with salt and pepper to taste and garnish with fresh chopped parsley, then serve.
Nutrition Facts
* All nutrition information we provide are estimates based on third party calculators. We encourage you to calculate these on your own for accurate results.
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