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A stainless steel skillet full of sweet potato hash browns with eggs and sriracha mayo.
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4.82 from 11 votes

Sweet Potato Hash with Eggs

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. 
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Breakfast, Dinner
Cuisine: American
Servings: 4 servings

Ingredients

  • 4 oz. bacon cut into ½-inch pieces
  • 1 jalapeño finely diced
  • ½ red onion finely diced
  • 1 red bell pepper finely diced
  • 1 ½ lbs. sweet potatoes peeled, cut into ½-inch cubes
  • 2 cloves garlic crushed
  • ¾ tsp. salt to taste
  • ¼ tsp pepper to taste
  • ½ cup corn canned or frozen
  • 4 eggs
  • 2 tsp. 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)
  • 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!

Nutrition

Calories: 459kcal | Carbohydrates: 42g | Protein: 13g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 188mg | Sodium: 858mg | Potassium: 814mg | Fiber: 6g | Sugar: 10g | Vitamin A: 25455IU | Vitamin C: 50.9mg | Calcium: 82mg | Iron: 2.1mg