Breakfast Sweet Potato

The sweet potato cubes need a little patience before they get those browned edges. When I tried cooking them uncovered from the start, the outsides darkened while the centers were still firm. For this Breakfast Sweet Potato hash, I crisp the bacon first, then let the potatoes soften under a lid before giving them time to brown.

The bacon leaves savory drippings in the skillet, and the onion, bell pepper, garlic, and smoked paprika build flavor right in that same pan. Once the hash is tender, four eggs cook in little wells on top, so breakfast comes to the table as one warm skillet instead of a pile of separate parts. The finished potatoes are soft inside, the vegetables are sweet and tender, and the bacon stays crisp around the edges.

Why These Sweet Potatoes Steam First and Brown Second

Sweet potatoes take longer to become tender all the way through than they do to pick up color in a hot skillet. Putting them straight into an uncovered pan can brown the surfaces before the centers are ready, especially when the cubes are packed closely together. A small amount of water and a covered skillet gives the potatoes a head start with gentle steam, so they can soften without needing extra oil or constant stirring.

After that covered cook, uncovering the skillet changes the job. The trapped moisture can escape, and the potatoes have time to brown while the onion and bell pepper soften alongside them. That order matters: leave the lid on through the browning stage and the vegetables stay wet, while skipping the covered stage risks firm centers. I like this approach because it gives the hash two distinct textures in the same pan: tender potatoes inside with browned spots outside. It also leaves the final few minutes free for the eggs, rather than asking them to cook while the potatoes are still catching up.

What the Bacon, Sweet Potatoes, and Smoked Paprika Bring

• Sweet potatoes — Their natural sweetness balances the salty bacon and savory vegetables, and the peeled cubes soften nicely under the lid. A standard grocery-store sweet potato is a good fit; pick firm ones without soft spots.
• Bacon — It contributes both crisp pieces and the drippings used to cook the potatoes. Use the kind you enjoy eating; the bacon is cooked until crisp before it leaves the skillet. For a meat-free version, omit it and use the listed olive oil in place of the drippings when the potatoes go into the pan. The hash will lose bacon’s smoky, salty depth.
• Yellow onion and red bell pepper — These soften into the potato mixture and add savory sweetness. Fresh, firm vegetables are easiest to dice cleanly, but there is no need to seek out specialty varieties.
• Garlic and smoked paprika — Minced garlic gives the hash a savory finish, while smoked paprika supplies the smoky note that ties in with the bacon. Regular paprika can replace smoked paprika in the same amount, though the skillet won’t have that smoky flavor.
• Large eggs — Large eggs fit the wells without crowding the skillet and give each serving its own egg. Crack them directly into the wells so the whites stay gathered around the yolks rather than spreading across the whole hash.

Building the Hash Before the Eggs Go In

Crisp the Bacon and Save the Drippings

Set a 12-inch skillet over medium heat and cook the chopped bacon, stirring occasionally, until crisp, 8 to 10 minutes. If it is still soft and pale, give it more time; crisp bacon holds its texture when it goes back into the hash. Transfer it to a paper towel-lined plate. Leave 1 tablespoon of drippings in the skillet and pour off the rest.

Soften the Potatoes Under a Lid

Add the sweet potatoes, water, and 1/2 teaspoon of kosher salt to the skillet. Cover and cook over medium-low heat for 8 to 10 minutes, stirring once, until the potatoes are nearly tender. They should be starting to soften but still hold their shape. If they remain firm, give them time to finish this covered stage before moving on.

Brown the Potatoes and Soften the Vegetables

Uncover the skillet, then stir in the olive oil, onion, and red bell pepper. Cook over medium heat for 8 to 12 minutes, until the potatoes are tender and browned and the vegetables are soft. Add the garlic, smoked paprika, black pepper, and remaining 1/2 teaspoon of kosher salt. Stir for 30 seconds, just until the garlic smells fragrant.

Set the Eggs in the Hash

Stir the crisp bacon back into the skillet and spread the hash evenly. Make four wells and crack one egg into each. Cover the skillet and cook over low heat for 5 to 8 minutes, until both the whites and yolks are firm. Keep the heat low so the eggs set gently while the hash stays warm underneath.

Simple Ways to Adapt This Breakfast Skillet

Questions That Come Up With This Sweet Potato Hash

Breakfast Sweet Potato

Breakfast sweet potato hash combines crisp bacon, tender browned sweet potatoes, soft vegetables, and eggs cooked right in the skillet. It’s a one-pan breakfast with smoky paprika and firm-set eggs.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Breakfast

Cuisine: American

Calories: 500

Ingredients Equipment Method Notes

Ingredients

  

• 6 oz bacon chopped
• 1.5 lb sweet potatoes peeled and cut into 1/2-inch cubes
• 0.25 cup water
• 1 tsp kosher salt
• 1 tbsp olive oil
• 1 yellow onion medium, diced
• 1 red bell pepper medium, diced
• 2 cloves garlic minced
• 0.5 tsp smoked paprika
• 0.25 tsp black pepper
• 4 eggs large

Equipment

• 1 12-inch skillet

Method

 

1. Cook the bacon in a 12-inch skillet over medium heat, stirring occasionally, until crisp, 8 to 10 minutes.
2. Transfer the bacon to a paper towel-lined plate and leave 1 tablespoon of drippings in the skillet.
3. Add the sweet potatoes, water, and 1/2 teaspoon of the salt to the skillet; cover and cook over medium-low heat, stirring once, until nearly tender, 8 to 10 minutes.
4. Uncover and stir in the olive oil, onion, and bell pepper.
5. Cook over medium heat until the potatoes are tender and browned and the vegetables are soft, 8 to 12 minutes.
6. Stir in the garlic, paprika, black pepper, and remaining 1/2 teaspoon salt and cook for 30 seconds.
7. Stir in the bacon and spread the hash evenly in the skillet.
8. Make 4 wells and crack an egg into each one.
9. Cover and cook over low heat until the whites and yolks are firm, 5 to 8 minutes.

Notes

For evenly cooked eggs, make the wells deep enough to hold each egg in place. Refrigerate leftovers for up to 3 days; freezing is not recommended because the eggs can become rubbery. For a meat-free variation, use plant-based bacon.