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Sweet Potato Hash marries the heartiness of root vegetables with the savory punch of bacon, all topped with the simple perfection of a fried egg. It’s a dish that shines at any meal, from a leisurely weekend brunch, to a quick and comforting weekday breakfast-for-dinner.
This hash stands out with its blend of textures and flavors, from the soft, caramelized bite of sweet potatoes to the crispy, smoky notes of bacon. With this recipe, the oven does most of the heavy lifting, allowing the vegetables to roast to perfection, creating those irresistible crispy edges and tender centers. Then, just before serving, the stovetop becomes the stage for frying eggs just as you like them, adding a creamy, rich finish to the dish.
Table of Contents
Sweet Potato Hash Ingredients
- Sweet Potatoes: Look for firm sweet potatoes with smooth, unbruised skins. Choose medium-sized ones for easier dicing and more uniform cooking.
- Brussels Sprouts: Choose bright green Brussels sprouts with tight, compact leaves. Smaller sprouts tend to be sweeter and more tender.
- Mushrooms: Opt for fresh mushrooms with a firm texture, no slime or wilting. Cremini or white button mushrooms are great choices for their mild flavor.
- Green Onions: Choose green onions with crisp, bright green tops and a firm white base. Avoid any with wilted or yellowing leaves.
- Olive Oil: A good quality extra virgin olive oil will add a nice flavor. Look for one with a fruity, peppery profile.
- Bacon: Look for bacon that has a good balance of fat and meat for the best flavor and texture. Thick-cut bacon gives a heartier feel to the dish.
- Eggs: Fresh eggs are best. Look for ones with a clean, crack-free shell. For a richer taste, opt for free-range or farm-fresh eggs.
- Salt and Freshly Ground Black Pepper
Oven Magic Means Stovetop Simplicity
This dish is a riff on two of my previous recipes: Breakfast Potatoes and Corned Beef Hash. Both recipes taught me how much I love having the majority of a meal baking in the oven without supervision while I cook and stir at the stovetop. And, in this case, the only other cooking to be done is to fry the eggs. So easy!
Timing Tip
The only challenge to making this sweet potato hash is timing. You’ll want to give yourself a few minutes at the end to fry your eggs. My advice is to make sure that your eggs are perfect and piping hot because everything else is fine (delicious really) even at room temperature.
3 More Recipe Tips
- Use a Food Processor: For quick and uniform slices, utilize a food processor with a slicing blade. This makes prepping Brussels sprouts and mushrooms a breeze.
- Check for Doneness: Around the 35-minute mark, start checking your hash. Sweet potatoes vary in size, which can affect cooking time. Look for tender insides and crispy edges.
- Seasoning Balance: Taste your hash before serving. Sometimes, a final pinch of salt or a twist of pepper can elevate the flavors perfectly.
Recipe Options
- Try kale or spinach in place of Brussels sprouts for a varied green element.
- Experiment with different types of mushrooms, like portobello or shiitake, for a unique taste.
- For a spicier version, sprinkle in some red pepper flakes or diced jalapeños.
- Add diced bell peppers or onions for an extra layer of flavor and texture.
- For a vegetarian option, skip the bacon and eggs, and top with avocado slices or a dollop of guacamole.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Warm with a drizzle of olive oil in a skillet over medium heat, stirring occasionally, until heated through. Fry fresh eggs to top reheated hash.
More Sweet Potato Recipes
- Sweet Potato Cornbread
- Sweet Potato Bread
- Sweet Potato Hash Browns
- And if you end up with leftovers, toss them into a Breakfast Frittata!
How to Make Sweet Potato Hash
Preheat and line a baking sheet with parchment paper. Combine diced sweet potatoes, sliced Brussels sprouts, mushrooms and green onions in a large bowl. Add olive oil, salt and pepper and toss to coat evenly.
Spread sweet potato mixture in a single layer on prepared baking sheet and sprinkle with bacon. Bake 40 to 45 minutes on a parchment lined baking sheet in an oven preheated to 400˚F, stirring once halfway through cooking time.
When sweet potato hash is ready to serve, fry 4 eggs. Divide hash among 4 plates, top each with a fried egg and serve.
Sweet Potato Hash
Video
Ingredients
- 1 1/2 pounds sweet potatoes diced small, about 1/2-inch
- 10 ounces Brussels sprouts thinly sliced
- 8 ounces mushrooms thinly sliced
- 2 green onions thinly sliced
- 1/4 cup olive oil plus more for frying eggs
- salt and freshly ground black pepper
- 4 slices bacon thinly sliced crosswise
- 4 eggs
Instructions
- Preheat oven to 400˚F. Line a baking sheet with parchment paper.
- In a large bowl combine sweet potatoes, Brussels sprouts, mushrooms and green onions. Drizzle with olive oil and season to taste with salt and pepper; toss to coat evenly.
- Pour sweet potato mixture onto prepared baking sheet and spread into a single layer. Sprinkle bacon over the top. Bake 40 to 45 minutes, stirring once halfway through cooking time, until vegetables are tender and have some crispy edges.
- When hash is ready to serve, heat a skillet over medium heat until hot. Add olive oil and tilt to coat pan. When the oil shimmers, carefully add the eggs. Fry eggs to desired doneness.
- Divide sweet potato hash between four plates. Top each with a fried egg. Serve.
Notes
- Using a food processor fitted with a slicing disc to slice the Brussels sprouts and even the mushrooms makes quick work of it!
- If you’re lucky enough to have leftovers, reheat them by crisping them up in a non-stick skillet with a bit of olive oil!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
One of my husband’s favorite breakfast dishes is hash…he would love your version. Are the potatoes you used the ones they call yellow sweet potatoes?
Hi Karen! Thank you. Yes, exactly! They’re called Hannah Yellow or Sweet Hannah potatoes. ๐
I always get all the warm and cozy vibes every time I think of hash! A nice runny egg on top and I’m set! We have a traditional Newfoundland meal here called ‘Jigg’s dinner’ that has salt beef, potato, carrot, turnip, and cabbage all cooked in one pot. Kinda country side French-ish vibes, I guess in some sort of way. Anywho, leftovers are also chopped up and cooked in a skillet until golden brown and crispy…and , truthfully, it’s probably better than the original. Almost bubble n squeak-ish I guess (which is english so now I’m all over the place, lol). Ok, now I’m rambling, but your sweet potato hash is really making me hungry right now ๐
That Jigg’s dinner sounds amazing, Dawn! I know what you mean about the leftovers being even better – we do the same thing to reheat leftovers of this hash, crisping it up in a pan. Now I’m hungry too! ๐
I’m starving now–I love a good hash! And this one looks SO GOOD. Sweet potatoes are my favorite right now so I’m going to try this soon!
Love to hear that, Kelsie! Thank you.
My husband is a huge fan of hash, so how pleased he’ll be when I surprise him with a dish of this and a gorgeous fried egg on top! This is wonderful, my friend!
Thank you so much, Annie! I hope he loves it!
This looks so yummy! SO glad I discovered your blog. Thing I like most about this? That you roasted the hash in the oven! Sheer brilliance and makes total sense esp for a large batch, You’ve just earned another reader.
What a kind note, thank you so much!
Hi Marissa….! this looks awesome & more yummy, i can’t wait to eat it and i will definitely going to make this tomorrow breakfast…Thanks for sharing & shared your new amazing recipes….!
Thank you, Madison!
I have never made a sweet potato hash before. This looks so yummy! Pinned it right away! I think I am going to make them tomorrow for breakfast ๐
That’s fantastic, Sheenam! I hope you love it!
Love the idea of using a sweet potato in hash! Thanks for sharing, we’ll be making this soon.
Yay! Thanks so much, Suzanne!
I love this recipe of sweet potato hash. Absolutely easy to make. Plus it’s more healthy than a regular potato.
Thank you, Cristina! Yes! So easy, so good and healthy too! ๐
How delicious! I love sweet potato, and putting it in a hash is so obvious – once someone points it out ๐ I’ve just added them, and Brussels sprouts, to my grocery delivery for tomorrow!
One small niggle – aren’t those regular potatoes in all the photos?
haha, no they’re sweet potatoes, I promise! If you look at the first photo under ‘How to make sweet potato hash,’ you can see the dark red skins. They’re my favorite variety of sweet potato and have a firmer texture than some. ๐ Thank you for your kind comment! I hope you love the hash!!
The first time I came across a breakfast hash was at a restaurant near us back when we lived in Atlanta. We didn’t go out (and still don’t) to breakfast often, but this place was a special one. They had all of these different hash combinations on the menu, and each one came in a small cast iron skillet. So fun! I love the idea of using sweet potatoes in a hash, and I’m thinking this one needs to show up on our weekend breakfast menu soon. It looks delicious, Marissa!
Thank you, David! Love it that, like me, you’re intrigued by all things in the ‘breakfast hash’ category. Love that the restaurant served them all in little cast iron pans!
Oooh sweet potatoes and brussels?! Sold! This looks so delicious, and I’m a huge fan of all the yumminess packed in here.
Thanks so much, Rachel!
This reminds me of lunch. I had leftover potatoes and I fried some onions and the potatoes and topped it with an egg. NOTHING as fancy as yours – this looks delicious!
That’s my kind of lunch, Maureen! Thank you. ๐
You’ve made hash can a thing of beauty, and you are starring so many of my favorite ingredients. This combination sounds dynamite!
Ha! Thanks so much, Erin!
Seriously Marissa? You are one of the only women in the world that could make hash look absolutely beautiful. I *adore* hash, and I’m telling you – I MUST have this!!! When can you come over and make it? My calendar is completely open. ๐
That’s so sweet, Kristi! Thank you. ๐