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Sweet Potato Hash with Eggs and Bacon
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5 from 2 votes

Sweet Potato Hash with Eggs and Bacon

Sweet Potato Hash with red bell peppers, zucchini, and onion. Topped with bacon and eggs for a hearty, nutritious breakfast.
Course Breakfast
Cuisine Southern
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2
Calories 210kcal
Author Christin Mahrlig


  • 3 slices bacon
  • 1 medium sweet potato, about 1/2-inch dice, peeled and diced
  • 1 small zucchini, diced
  • 1/2 red bell pepper, diced
  • 1/2 yellow or sweet onion, diced
  • salt and pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 2 eggs


  • Preheat oven to 400 degrees.
  • Cook bacon in a 9 to12-inch cast iron pan over medium-low heat until crisp. Transfer bacon to a paper towel-lined plate.
  • Turn heat up to medium-high and add sweet potato. Cook until lightly browned on bottom and flip over.
  • When sweet potatoes are just getting tender, add zucchini, red pepper, and onion. Season with salt and pepper and add paprika, chili powder, and cayenne pepper. Cook until veggies are tender, stirring occasionally.
  • Remove from heat. Make 2 small wells and crack eggs into them. Place pan in oven and cook until eggs are cooked to your liking, about 5 to 10 minutes.
  • To serve, crumble bacon and sprinkle on top.


Calories: 210kcal