Sweet Potato Breakfast Hash with Bacon and Egg Recipe

If you’re like me and love waking up to a breakfast that feels both comforting and a little fancy, you’ll absolutely flip for this Sweet Potato Breakfast Hash with Bacon and Egg Recipe. It’s packed with savory, smoky, and creamy flavors, and the combination of sweet potato, crispy bacon, and egg just hits the spot every time. Plus, it’s surprisingly easy to make, even on a busy morning, and perfect for sharing with the family or meal-prepping for the week ahead. Stick with me here — I can’t wait to share everything that makes this recipe so fantastic.

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Ingredients You’ll Need

These ingredients come together in a way that’s both simple and super flavorful. Plus, sweet potatoes give you that natural sweetness and hearty texture that pairs beautifully with the salty bacon and melty cheese.

• Sweet potatoes: Choose firm, medium to large sweet potatoes without blemishes for even baking and ease when hollowing out the skins.
• Bacon: Go for thick-cut bacon if you want an extra meaty bite; cook it crispy for the best texture contrast.
• Unsalted butter: Adds richness and helps bring the filling together without making it greasy.
• Shredded white cheddar cheese: Sharp or mild cheddar works, just pick what you prefer — the melty cheese is a must-have.
• Large eggs: Fresh eggs make a huge difference for that perfect set in the baked hash.
• Black pepper & salt: Season to taste but start modest — bacon and cheese already bring saltiness.
• Scallion: Finely minced and sprinkled on top, it adds a sharp, fresh note that brightens everything up.

Variations

I love how flexible this Sweet Potato Breakfast Hash with Bacon and Egg Recipe is! Over time, I’ve played around with adding different flavors or swapping out ingredients to make it feel fresh every time. You can really tailor it to what you have or what you’re craving.

• Vegetarian Version: Swap bacon for sautéed mushrooms or smoked paprika-spiced tempeh for that smoky bite I adore.
• Spicy Kick: Add some diced jalapeño or a sprinkle of red pepper flakes — it gives the hash a nice warming edge without overpowering.
• Cheese Swap: Try pepper jack or mozzarella instead of cheddar for a different melty experience that I sometimes mix in when I want it gooier.
• Herbs & Greens: Stir in chopped spinach or kale in the filling for a nutrient boost — fresh herbs like thyme or parsley are fantastic sprinkled on top.

How to Make Sweet Potato Breakfast Hash with Bacon and Egg Recipe

Step 1: Bake Perfect Sweet Potatoes

This is where all the magic starts! Preheat your oven to 350°F. Using a fork, poke a few holes in each sweet potato — this gives steam a way out so they don’t burst. Next, lightly coat each potato with canola oil and sprinkle with a little salt to draw out flavor and help crisp the skin slightly. Bake them for about 60 to 90 minutes until they’re fork-tender and soft inside. Patience here is key; slow and steady baking brings out that awesome natural sweetness I love.

Step 2: Hollow and Prepare the Filling

Once cooked, carefully slice each sweet potato in half lengthwise. The trick I learned? Use a sharp spoon or small ice cream scoop to gently remove the soft flesh without tearing the skin — you want those shells to hold your filling. Toss all the scooped-out sweet potato into a large bowl. Add the crispy crumbled bacon, unsalted butter for creaminess, and shredded white cheddar cheese. Stir it all together until well combined; the warmth from the potatoes helps melt the butter and cheese a bit, creating a creamy, dreamy filling.

Step 3: Stuff, Top, and Bake Again

Lay your empty sweet potato skins on a baking sheet and pile the filling back inside, filling each hollow generously. Here’s a fun part — create a little well in the center of each stuffed potato. Crack a raw egg into each well, then sprinkle with salt and black pepper. Pop the whole tray back into the oven and bake for another 15 to 20 minutes, or until the eggs are set just how you like them. If you love runny yolks like I do, start checking closer to 15 minutes. Lastly, sprinkle the minced scallions on top right before serving for a fresh and mildly oniony pop that wakes up the whole dish.

How to Serve Sweet Potato Breakfast Hash with Bacon and Egg Recipe

Garnishes

I almost always top mine with freshly minced scallions because the bright green color and sharp taste perfectly balance the rich egg and cheese. Sometimes I throw on a small handful of chopped cilantro or parsley if I’m feeling fresh and herby. A dash of hot sauce or a sprinkle of smoked paprika on top also takes it to the next level when I want just a little more punch.

Side Dishes

Since this Sweet Potato Breakfast Hash with Bacon and Egg Recipe packs protein and veggies, I keep sides light and simple. My go-to is a fresh green salad with a lemony dressing or some mixed berries on the side for a sweet contrast. Occasionally, I serve with buttered toast or warm pita bread to scoop up any yolk or filling that spills out—it’s like a little extra savory treat.

Creative Ways to Present

For special weekend brunches, I like to serve these stuffed potato halves on a rustic wooden board, garnished with microgreens and edible flowers for show-stopping color. If I’m hosting, I’ll set up a little topping station with avocado slices, diced tomatoes, or even a drizzle of hollandaise sauce — guests love customizing their own. It’s such a fun, colorful dish that almost feels festive no matter the occasion.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. Just be sure to refrigerate shortly after cooking to keep the egg fresh. When I pack lunches, I sometimes separate the egg halves so they don’t make the sweet potato soggy. It retains flavor really well when stored like this.

Freezing

Freezing this hash is totally possible but I recommend leaving out the egg if you plan to freeze it — eggs don’t freeze well in this form and can become rubbery. I usually freeze the stuffed sweet potatoes without eggs and then add fresh eggs when reheating, either scrambled or baked fresh.

Reheating

To reheat, pop leftovers in a 350°F oven for 10–15 minutes until warm, or use a toaster oven for a crispier skin. If you separated the egg, I lightly scramble it in a pan or microwave and serve on top. This helps preserve texture and flavor, and feels freshly made even days later.

FAQs

Final Thoughts

This Sweet Potato Breakfast Hash with Bacon and Egg Recipe is one of those dishes that feels like a warm hug on a plate. I remember the first time I made it for my family — everyone went crazy for how rich and satisfying it was, yet it never felt heavy or complicated. Whether you’re cooking for a weekend crowd or just craving something a little different for your weekday breakfast, this hash hits all the right notes. Give it a go and you’ll see why I keep coming back to it. Trust me, you’ll love every single bite as much as we do!

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