Sweet Potato Bacon Hash is a flavorful breakfast skillet made with crispy bacon, sweet potatoes, fresh thyme, and chipotle and then finished with a touch of sweet maple syrup. This savory fall-inspired hash can be served alone, or with eggs for a complete hearty brunch meal that everyone will love!
I love a good excuse to break out my cast iron skillet. Aside from boiling the potatoes first (more on that in a bit), this entire breakfast is made in one pan!
This sweet potato hash with bacon is unapologetically sweet- in a good way. But don't worry, the salty bacon balances out the potatoes while the thyme adds a layer of earthy freshness (and a pop of green).
You'll want to boil the potatoes first to get that nice crisp you'd expect from breakfast potatoes. It only takes a few minutes more, so don't skip this step. And use a thick-cut bacon. Because-well bacon!
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What is hash?
Hash is truly a leftovers dream. In the United States, hash has evolved to mean leftover meats, potatoes, onions, etc., that are "chopped" and cooked together to make a meal. Hash can be eaten at any time of the day, but in the U.S. it's a common breakfast or brunch staple served on the side or with fried eggs and toast.
Ingredients
This flavorful fall bacon hash uses a handful of pantry ingredients, and some easy grocery finds. It's also very customizable, meaning you can experiment with different flavors for the perfect sweet potato breakfast.
- Sweet potatoes- You can also use yams.
- Bacon- I always opt for thick-cut. It has a better taste and a heftier bite.
- Chili powder- You can also use chipotle powder.
- Maple syrup- Just a little to finish the dish.
- Fresh thyme- To add freshness. Dried thyme will work too.
- Salt and pepper
- Eggs- Adding eggs is optional but so good as a full meal!
- Sliced green onions or jalapeños for topping (optional).
Equipment
You will need a large non-stick skillet or cast iron pan to cook the hash. This recipe makes just enough for a 10-inch skillet, but you can also serve them in mini skillets.
Step by step instructions
Grab a skillet and let's get hashing! Enjoy this quick tutorial on preparing sweet potato hash. For a full list of detailed instructions, please see the recipe card.
In a medium pot, boil the potatoes for about 2 minutes.
Remove the potatoes from the water and drain on paper towels to cool and dry.
In a medium skillet, brown the bacon over medium heat until crispy. Set aside, reserving the bacon grease.
Add the potatoes to the skillet, along with the salt, pepper, and chili powder, and cook over medium heat until beginning to brown.
Add the bacon back, along with the thyme and maple syrup. Cook an additional 1-2 minutes until potatoes begin to crisp. Make 3-4 wells in the skillet, by pushing the potatoes to the side.
Crack an egg into each well and cook on medium until the whites are set and the yolks are cooked to your liking.
📝Expert tip
Parboiling the potatoes first helps them to get nice and crispy, while also perfectly cooked in the middle.
Substitutions and variations
This bacon sweet potato hash is so versatile. You can swap out a good number of ingredients and still have a delicious breakfast potato skillet. What combo will you try?
- Onions- Onions and potatoes are a classic pairing. If adding, use about a half a cup of chopped onions and sauté them along with the potatoes.
- Peppers- Feel free to add some chopped bell peppers as well.
- Spices- Instead of chipotle powder, try adding smoked paprika, cumin, or cayenne. A touch of cinnamon would also be yummy!
- Fresh or dried herbs- Play around with different aromatics such as fresh rosemary, parsley, or sage.
- Other flavors- Try experimenting with other flavors such as BBQ sauce, chipotle in adobe, soy sauce, and even Worcestershire sauce.
How to serve sweet potato hash
These breakfast potatoes can be served on the side of any egg dish or as a complete breakfast topped with eggs and toast. And if you love savory and sweet together, try it with this tangy French toast, or these fall pancakes!
Storage and make ahead
This skillet hash stores very well. Place any leftovers in a lidded container and store them in the fridge for up to five days. When ready to eat, you can warm it in the microwave or gently reheat on the stove until warmed through.
If serving this to a crowd, you can easily increase the recipe quantities (use the sliders in the recipe card). The potatoes can be kept warm in a 200°F oven until ready to serve.
Frequently asked questions
No, you don't have to, but when testing the recipe, we found that parboiling the potatoes first makes them more crispy and less chewy on the inside.
Perfect pairings
Hash and eggs- yay!
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Sweet Potato Bacon Hash
Equipment
- 1 10-inch skillet
- 1 medium pot
Ingredients
- 1 pound sweet potatoes or yams, peeled and cut into ½ inch pieces (about 3 cups chopped)
- ¾ teaspoon Kosher or fine sea salt, divided
- 4 slices thick-cut bacon, chopped into ½-¾ inch pieces
- ⅛ teaspoon fresh ground pepper
- ¼ teaspoon chili powder
- 1 tablespoon pure maple syrup
- 1 tbsp fresh thyme or 1 teaspoon dried thyme
- 3-4 eggs optional
- sliced green onion, hot peppers for garnish optional
Instructions
- In a medium pot, add the diced potatoes and ½ teaspoon salt and cover them with cool water. Bring the pot to a boil, then simmer, covered for 2 minutes until the potatoes are barely tender. Immediately drain the potatoes and lay them out on a towel to drain any water. Let cool for about 5 minutes.1 pound sweet potatoes or yams, peeled and cut into ½ inch pieces (about 3 cups chopped), ¾ teaspoon Kosher or fine sea salt, divided
- Heat a 10-inch skillet over medium heat, and add the chopped bacon. Cook until the bacon begins to crisp. Remove the bacon (reserve the bacon grease) and let it drain on a paper towel while you cook the potatoes.4 slices thick-cut bacon, chopped into ½-¾ inch pieces
- To the skillet, add the potatoes, pepper, chili powder, and ¼ teaspoon of the remaining salt. Spread the potatoes out in an even layer, and cook for about 7-10 minutes, over medium heat until beginning to brown. Return the bacon to the skillet, add the thyme and maple syrup, and continue to cook another 2-3 minutes until cooked through.⅛ teaspoon fresh ground pepper, ¼ teaspoon chili powder, 1 tablespoon pure maple syrup, 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- If adding the eggs, make 3-4 "wells" in the skillet by pushing the potatoes away, so you can see the bottom. Crack an egg into each well, and fry the eggs over medium-low heat to your liking. I like to cover the pan so that the whites cook faster. Remove from the heat, season with additional salt and pepper to taste, and garnish with green onions and peppers, if using. Serve immediately.3-4 eggs, sliced green onion, hot peppers for garnish
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
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