I probably eat a sweet potato every. single. day. If it’s not sweet potato fries then it’s black bean and sweet potato tacos. Roasted sweet potatoes, baked sweet potatoes, mashed sweet potatoes…you name it, I eat it. Today it was sweet potato breakfast hash. Born out of a need to use the questionably old bacon in my fridge, this recipe is super easy and chockfull of everything you want in a breakfast: veggies, eggs, your delicious porcine friend. Best of all, it can be done in one pan so you barley have to do any dishes after. If that’s not reason enough to get cooking then I don’t know what is.
Sweet Potato Breakfast Hash
- 1/2 of a small sweet onion, diced
- 1 sweet potato, pealed and diced
- 2 slices thick cut bacon, chopped
- 3-4 eggs
- olive oil
- salt and pepper
Preheat your oven to 350°.
Heat a cast iron skillet over medium heat and add in about 1 tablespoon of olive oil.
Add the diced onion and sweet potato and cook until the potatoes are soft and the onions begin to caramelize.
Add in the bacon pieces and cook until crisp. Season with salt, pepper and cayenne to taste.
Make 3 or 4 small wells in the hash (depending on the amount of eggs you want) and crack the eggs directly into them. Place the cast iron skillet in the preheated oven and bake until the egg whites are cooked through, about 5 minutes.