This Whole30 sweet potato breakfast hash with bacon is an easy, quick recipe that is perfect for busy mornings. Eggs are added on top of crispy sweet potatoes, onion, and bacon for a healthy, nutritious breakfast, with only 5 ingredients!
This sweet potato breakfast hash with bacon has become my new go-to, Saturday morning breakfast. Not only is it a quick, easy, and healthy recipe, it also only has 5 ingredients!
WHY YOU’LL LOVE THIS WHOLE30 SWEET POTATO BREAKFAST HASH (WITH BACON)
This breakfast skillet recipe has minimal ingredients–5.
Crispy bacon with caramelized sweet potatoes and an egg on top make for a delicious, satisfying breakfast.
Made with whole foods, this recipe is Paleo, and Whole30
It is perfect for meal prep, and the leftovers taste delicious too!
JUST 5 SIMPLE INGREDIENTS:
ghee (or grass fed butter). You could also use olive oil, or avocado oil. I happen to like the buttery taste of ghee, when paired with potatoes.
yellow onion– I recommend using a sweet onion to compliment the sweet potatoes and bacon in this recipe.
bacon– I recommend thick cut bacon for this recipe. Try to buy nitrate free, humanely raised, and sugar free bacon. I love the brand Applegate.
eggs– aim to buy pasture-raised, organic eggs. These are the best quality eggs! If you can find pasture-raised eggs that are local, that’s even better.
HOW TO MAKE THIS WHOLE30 SWEET POTATO BREAKFAST HASH (WITH BACON)
STEP 1: PREPARE
Preheat the oven to 350 degrees. Prepare your ingredients by dicing the onion, cubing the sweet potatoes, and cutting the bacon into small strips. Keep each separate as you will cook the onions first, sweet potatoes second, and add the bacon in last.
For the sweet potatoes, I left the skin on. If you would like to peel the sweet potatoes before cubing that’s fine too.
STEP 2: COOK
Start by melting oil over medium-high heat (I used ghee for a buttery taste), in a medium sized skillet. A cast iron works great for breakfast skillet recipes like this!
Add the diced onion into the skillet and cook for 1-2 minutes until the onion is translucent. (Ps. cooking onions until translucent means the onions will go from a bold opaque color, to a transparent or see through color. Make sure to stir mixture frequently, otherwise the onions will burn.
Add in the cubed sweet potatoes, and cook for 3-5 minutes, while stirring frequently. Potatoes will blacken if not stirred enough. Pick up the spatula and stir at least once every 1-2 minutes.
Lastly, add in the sliced bacon. Cook for 3-5 minutes, while stirring the mixture frequently. You don’t want to cook bacon until crispy, but cook so that it isn’t raw. It will crisp when you put it in the oven to bake the eggs.
STEP 3: CRACK THE EGGS
Make 4-6 wells (depending on how many eggs you want) in the skillet. By wells, I mean little holes that the egg sits in. Crack the eggs into the wells, and place the skillet into the oven.
STEP 4: BAKE THE EGGS
Cook for 10-15 minutes or until eggs reach your desired doneness. And now you got a sweet potato breakfast hash with crispy bacon!
Keep in mind that the eggs will cook a little bit once you take the skillet out of the oven, due to the skillet still being heated.
Tip! Baking times may also very with oven type. Check eggs at 5 minutes, 8 minutes, and 10 minutes, etc. Take the skillet out and look closely at the eggs. If the yolks jiggle, and the egg whites are runny, the eggs are not fully cooked.
Tips & Variations:
If you have an egg allergy, simple omit the eggs. The sweet potato and bacon by themselves is so tasty!
Swap sweet potatoes for regular russet potatoes.
Instead of bacon, use ground breakfast sausage or sausage links
Keto– omit the sweet potatoes, and use a low-carb veggie instead such as, bell peppers.
Top with avocado, arugula, cooked kale, or spinach!
Vegan: leave out the eggs and bacon. Use more veggies and make a sweet potato veggie hash.
Tip! Keep in mind that the eggs will cook a little bit once you take the skillet out of the oven, due to the skillet still being heated, so you might want to pull the skillet out a minute or two early.
This 5-ingredient, Whole30, sweet potato breakfast hash with bacon is an easy, quick recipe that is perfect for busy mornings. Eggs are added on top of crispy sweet potatoes, onion, and bacon for a healthy, nutritious breakfast.
Preheat oven to 350 degrees Fahrenheit. Melt ghee over medium heat in a medium-sized skillet.
Cook onion for about 1-2 minutes, or until translucent. Add in sweet potatoes. Cook for 3-5 minutes, stirring frequently so that they don’t burn.
Add bacon to the skillet and cook for 3-5 minutes, stirring frequently.
Make 4-6 wells into the skillet and crack eggs into each well.
Bake in the oven for 10-15 minutes, or until they reach desired doneness of eggs. Baking times may vary with oven type and egg preference.
Baking time for eggs: Baking times may very with oven type. Check eggs at 5 minutes, 8 minutes, and 10 minutes, etc. Take the skillet out and look closely at the eggs. If the yolks jiggle, and the egg whites are runny, the eggs are not fully cooked.
Storing: Store breakfast hash in an airtight glass container. Keep in the fridge for up to 3-5 days.To reheat: Place breakfast hash in a glass or ceramic bowl and reheat in the microwave. You can also reheat in a skillet on low heat, but keep in mind the eggs will cook more.
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