Comforting, delicious and healthy paleo sweet potato breakfast hash has plenty of sweet potatoes, center cut bacon, onion and topped with perfectly fried eggs.
I love breakfast. Breakfast for dinner. Breakfast for lunch. Breakfast for…breakfast! Any time of day, and I’m game. I’m typically pretty boring in the morning – toast or oatmeal, but occasionally on the weekends or for weeknight dinner, I like to make legit breakfast with all the good stuff.
Now, I love pancakes, but I have to be honest and say they are not my jam as far as a meal goes. I’d like maybe a pancake as a side dish, but for the actual meal, I need savory and hearty.
I’ve been making this sweet potato breakfast hash for as long as I can remember. It’s so easy with just sweet potatoes, onions, oil, bacon and eggs that most times it doesn’t even require a trip to the store. A little chopping, and we’re good to go!
Make sure you use a big enough pan so that everything can cook evenly and correctly — this is definitely one where you do not want to crowd the pan!
- 2 tablespoons coconut oil
- 1 large sweet potato, chopped into 1" pieces
- 1 tablespoon olive oil
- generous pinch salt and pepper
- 1 small onion, chopped
- ½ lb center cut bacon, chopped
- 4 eggs (I used Eggland's Best)
- Heat coconut oil in a very large pan (like, the largest pan you own) over medium heat. Add sweet potatoes, olive oil, salt and pepper, and cook until lightly browned, stirring constantly. Add onion and stir for 3-5 minutes.
- Reduce heat to low, cover loosely with aluminum foil (or if you have a lid that can breathe a little) and cook until sweet potatoes are softened, about 10-15 minutes, stirring and re-covering occasionally.
- Move sweet potatoes and onions to one side of the pan. Increase heat to medium. Add bacon to the empty side of the pan and cook until crispy, about 7-10 minutes, stirring constantly. Make sure to also lightly stir your sweet potatoes at this time for even cooking. Once bacon is crispy, reduce heat to low and toss all ingredients together.
- Reduce heat to low and cook eggs however you like them -- over easy, scrambled, over medium, poached, etc. Top hash with cooked eggs and serve immediately. Leftover hash (without eggs) can be refrigerated in an airtight container for 5-7 days.
This post is sponsored by FitFluential on behalf of Eggland’s Best.
I can find all these ingredients in Portugal 🙂 Going to give it a try this weekend!
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