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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.
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!
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.
- 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
- 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
- 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.
- 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 information is automatically calculated, so should only be used as an approximation.