Sweet Potato Hash is a delicious and healthy breakfast recipe that is so easy to throw together. Full of simple ingredients like eggs, jalapeños, onions, and red bell pepper, this dish is topped with a spicy sriracha mayo and a sprinkle of cilantro for ultimate flavor.
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)
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.
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.
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.
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!
Notes
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!