Sweet Potato Hash Recreation
Much of the inspiration for the recipes on Evolving Table come from dishes I have tried and absolutely LOVED at restaurants.
This sweet potato hash with eggs is the perfect example of bringing a restaurant favorite to my home kitchen and now yours, too.
After taking a good, hard look at the menu description (oftentimes snapping a quick photo to remember!), I go home and get to work recreating the tastes, textures, and presentation of the dish.
It’s surprisingly easy to make, and you can’t beat the flavor…Tasty veggies, tender sweet potatoes, and a quasi-fried egg on top. (If you prefer white potatoes, try this Breakfast Potato Hash recipe.)
Plus, this one-pan recipe is the perfect big breakfast for a busy morning.
If you’re loving sweet potatoes for breakfast, put these Sweet Potato Hash Browns on the menu.
Sweet potato recipes are always a favorite in my house, especially when they include Roasted Sweet Potato Cubes, Instant Pot Sweet Potatoes, or Easy Skillet Sweet Potatoes!
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Cilantro. Not totally necessary, but it gives this dish SO much added flavor and complements the sweet potatoes perfectly.
- Bacon. Pork bacon has the most flavor, but turkey bacon or vegetarian bacon can also be substituted. However, you may have to use additional oil since they will not produce as much grease as pork bacon.
- Jalapeño. If you do not like spicy food, simply leave it out.
- Red onion. A sweet or white onion will substitute for a red onion.
- Red bell pepper. Yellow or green bell peppers will work, too.
- Garlic cloves. Garlic powder or garlic paste can be substituted, but fresh garlic will taste the best!
- Corn. Both canned and frozen corn will yield similar results.
- Eggs. Organic, pasture-raised are preferred. Fresh eggs make a difference. (I like to get some from our neighbor down the street, too!)
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Prep the potatoes.
Use a vegetable peeler to remove the skin from the potatoes.
Then, cut each one into ½-inch cubes.
Make sure potatoes are cut to similar sizes so they all cook at the same rate.
Make the Sriracha mayo.
If you haven’t tried sriracha mayo yet, you’re in for a treat! The spicy kick of sriracha mixed with creamy mayo makes the perfect drizzle for just about anything—and it couldn’t be easier to make.
Just whisk together ¼ cup mayo with 1–2 teaspoons sriracha (adjust to taste) until smooth. Store in the fridge for up to a month and give it a quick stir before using.
Pro Tip: To make the sauce drizzle more easily, place it in a Ziplock bag and cut a small hole in the corner to make a piping bag.
Cook the bacon.
Slice the bacon into small pieces.
Place the meat in a large pan or cast-iron skillet. Over medium heat, cook for about 6 to 8 minutes, until it is cooked through.
When the bacon is done to your preference, remove it with a slotted spoon to a paper towel-lined plate to drain.
Pour the bacon grease into a cup, but reserve about 2 tablespoons in the pan.
Cook the veggies.
Put the onion, jalapeño, and bell pepper with the reserved bacon grease in the same skillet. Cook over medium heat for 4 to 5 minutes.
Add the garlic and sauté for one more minute.
Finally, toss the sweet potatoes into the pan. Mix everything together and allow the dish to cook for another 7 to 8 minutes. The cooking time will vary based on the size of the veggies.
Add the eggs.
Make 4 wells of equal size in the center of the hash in separate places. Crack the eggs into the holes in the top of the hash, cover the skillet with a lid, and cook for 4-5 minutes, or until eggs are done to your liking.
In the last couple of minutes, add the bacon back in so it can warm up.
Serve with sriracha mayo and chopped fresh cilantro.
FAQs
Traditionally, breakfast hash is a combination of delicious ingredients prepared in a skillet. Most often, there is a potato base with bacon, onions, and peppers. To top it off, some eggs are cracked on top.
You can definitely freeze a sweet potato hash. However, be sure to freeze the dish without the eggs for the best results.
Let the hash browns come to room temperature and store in a sealed container for 1-2 days. It is best to not add the eggs if you know you are saving some for later and add them when you reheat.
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Sweet Potato Hash with Eggs
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Ingredients
- 4 ounces bacon cut into ½-inch pieces
- 1 jalapeño finely diced
- ½ red onion finely diced
- 1 red bell pepper finely diced
- 1 ½ pounds sweet potatoes peeled, cut into ½-inch cubes
- 2 cloves garlic crushed
- ¾ teaspoon salt to taste
- ¼ teaspoon pepper to taste
- ½ cup corn canned or frozen
- 4 eggs
- 2 teaspoons sriracha sauce
- ¼ cup mayonnaise
- ¼ cup cilantro finely chopped
Instructions
- In a large skillet over medium heat cook bacon pieces until cooked through, about 6-8 minutes. Set aside on a paper towel-lined plate and pour bacon grease into a measuring cup. (You should have about ¼-⅓ cup)4 ounces bacon
- Add 2 tablespoons bacon grease back into the skillet with the jalapeño, red onion, and bell pepper. Sauté vegetables for 4-5 minutes. Add crushed garlic and sauté for 1 minute.1 jalapeño, ½ red onion, 1 red bell pepper, 2 cloves garlic
- Add an additional 1-2 tablespoons bacon grease or olive oil to the skillet with the cubed sweet potatoes. Stir until well combined and cover skillet with a lid. Cook over medium heat for 7-8 minutes, or until potatoes are almost cooked through.1 ½ pounds sweet potatoes
- Mix in corn until well combined. Make 4-5 holes in the hash to let some of the skillet show through and crack one egg into each hole. Cover skillet again and cook for 5-6 minutes or until eggs are cooked to your desired doneness.Add the bacon back in during the last couple of minutes of cooking to warm up.½ cup corn, 4 eggs
- While eggs are cooking whisk together the Sriracha sauce and mayonnaise in a small bowl. When ready to serve, drizzle sriracha mayo over the hash* and sprinkle with chopped cilantro. Enjoy!2 teaspoons sriracha sauce, ¼ cup mayonnaise, ¼ cup cilantro
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Notes
- Sriracha mayo: To make the sriracha mayo drizzle more easily, place it in a Ziplock bag and cut a small hole in the corner to make a piping bag. Drizzle away!
- Sweet potatoes: Be sure to cut the sweet potatoes as evenly as possible so they cook consistently.
- Veggies: You can use just about any veggies you like in this dish.
- Peppers: Take the heat up or down by leaving out the jalapeños or adding in chili powder.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other Breakfast Recipes with Eggs
Eggs are truly one of the most versatile foods. They can be prepared in so many ways.
When do you add the salt,pepper and bacon?
Thank you for bringing this to my attention! They go in just before you add the eggs. I’ll update the recipe. Thanks again!
I made this to use leftovers and veggies that were about to go bad, and it turned out so good and unique. We had steaks and sweet potatoes a couple nights ago, so I added chopped steak and already cooked sweet potatoes to the recipe, which didn’t hold up all the way but it didn’t matter. I do think the recipe needed more meat, either extra bacon or another meat. The flavors together were incredible and the whole family loved it, even though it was a little spicy. Thanks for the recipe!
So happy to hear you enjoyed it, Darrow! And yes, more bacon is always better 😉 Thanks for taking the time to leave a comment and rating!
Wow! I never thought to make a hash out of sweet potatoes. Trying this out soon!
It is SO good!! I can’t wait to hear what you think 🙂