Loaded with crispy bacon and creamy sweet potatoes, this sweet potato hash recipe is a flavor-packed start to the morning. The perfect balance of sweet and savory, this sweet potato breakfast hash will quickly become a family favorite!
Sweet potato hash can make anyone a morning person
Is there are better start to the day than waking up to the smell of roasted sweet potatoes and sizzling bacon wafting from the kitchen?
This sweet potato bacon hash is so worth getting out of bed for. And if you’re the one actually cooking it, I bet you’ll also love how quickly it comes together.
Made in just one skillet, sweet potato bacon hash is packed with sweet and savory flavor that your family will love. All you need are a few simple ingredients and these go-to tips for making it the best sweet potato hash recipe.
Sweet potato breakfast hash is both sweet and savory
This sweet potato breakfast hash is so good because it has just the right balance of flavors and textures a breakfast needs:
- Sweet from the maple syrup
- Salty from the bacon and seasonings
- Creamy from the roasted sweet potatoes
- Crunchy from the bacon
Now, I can’t take full credit for this sweet potato hash recipe as it’s adapted from the The Big Jones Cookbook. If you aren’t familiar, Big Jones is a restaurant in Chicago serving traditional Southern cuisine.
And while I’ve never been to the restaurant, the recipes in The Big Jones Cookbook, are all so so good.
Living in London now, I often miss the true Southern cooking I had when I lived in Texas. So this cookbook is dear to me when I crave some comfort food!
How to make sweet potato hash
To make this sweet potato breakfast hash, you’ll need just a few ingredients, a baking pan, and a skillet.
Ingredients
As long as you have sweet potatoes and bacon, chances are you already have all the remaining ingredients already in your fridge and pantry. Here’s what you’ll need:
- Sweet potato
- Olive oil
- Bacon
- Butter
- Onion
- Maple syrup
- Worcestershire sauce
- Salt, pepper, and garlic
If you aren’t familiar with Worcestershire sauce, it’s a bold, tangy, sweet, savory, salty and umami rich condiment.
Most commonly, you might see the Lea and Perrins brand. Interestingly enough though, the US version of it is sweeter and saltier than the UK version!
It’s also a tad different because in the US, it contains white vinegar. And in the UK, the ingredients use malt vinegar. (In case you are interested, here’s a bit more about Worcestershire sauce)
Roasting the sweet potatoes is key for texture and flavor
It might be tempting to skip steps in recipes, but make sure to roast the sweet potato cubes before adding them to the skillet.
TIP: Roasting the sweet potatoes before adding them to the skillet ensures they’re fully cooked through and gives them a sweeter, richer flavor. Don’t skip this step!
To make the process super efficient, peel and cube the sweet potatoes while you wait for the oven to preheat.
Sweet potato bacon hash is made in just one skillet
Once your sweet potatoes are roasted, everything else is cooked directly in the skillet, starting with the bacon.
TIP: The key to a great hash is to get both the bacon and potatoes nice and crispy.
For best texture and flavor, there are a few things to keep in mind:
- Don’t crowd the bacon!
- Cook the sweet potatoes in plenty of fat
- Gently brown all sides of the sweet potatoes
Also make sure not to rush cooking the potatoes. You want to give them plenty of time to get nice and crispy on all sides.
The sticky, maple glaze is what takes this sweet potato hash recipe over the top
The sticky, maple glaze is so flavorful thanks to the combination of sweet maple syrup, savory bacon and Worcestershire sauce.
The glaze is the final touch that brings the whole breakfast together.
Once your bacon is crisp, sweet potatoes browned, and onion soft, all that’s left is to drizzle maple syrup and Worcestershire sauce into the pan.
Keep cooking until the maple syrup is reduced. You’ll know it’s ready when the liquid is shiny and has thickened enough to coat the sweet potatoes.
There are so many ways to enjoy this sweet potato bacon hash
This sweet potato bacon hash is good as a side dish for your next brunch side or even as a dinner side.
To turn it into a breakfast meal on its own, we will sometimes add a fried egg or a slice of toast on the side. It would also be delicious with avocado slices for an extra boost of healthy fats.
Sweet potatoes are a healthy addition to breakfast
I love sweet potato breakfast recipes. In addition to being creamy and just the right amount of sweet, they’re also healthy for you.
Sweet potatoes are high in fiber and are rich in several important vitamins and minerals, including vitamins A and C, potassium, and magnesium.
As you may have noticed, I try to start many of my days with veggies, and sweet potatoes are an easy option that my toddler also enjoys.
How do you eat sweet potatoes for breakfast?
For my family, it’s often this sweet potato bacon hash!
But I also have several other sweet potato breakfast recipes on The Worktop that are equally delicious in their own ways:
- Sweet Potato Hash Browns: a combination of two of my all-time favorite foods, these sweet potato hash browns are perfect with a dollop of cream cheese, sliced avocados, and fresh chives.
- Healthy Sweet Potato Breakfast Bowl: this recipe is one of my favorite healthy breakfasts as it’s loaded with fiber and protein. Made with roasted sweet potatoes, beans, avocado slices, and a fried egg, it’s topped off with a honey-lime dressing.
- Millet Porridge with Sweet Potato: made from just three ingredients, this millet porridge is one of my go-to simple, healthy breakfasts. It can be made a little more filling by adding smoked tofu or a scrambled egg with soy sauce.
- Sweet Potato Pancakes: made with leftover sweet potatoes, these pancakes are quick to whip together. They can be kept healthier side or made more indulgent by drizzling a marshmallow sauce on top.
Get the whole family out of bed with this sweet and savory sweet potato breakfast hash
Whether you serve this sweet potato breakfast on its own with an egg on top or as a side dish at your next family brunch, I really hope this breakfast recipe makes it on your table soon.
It’s definitely a recipe we make we’re craving a comforting, hearty breakfast. Any questions? Feel free to ask in the comments below or email tina@theworktop.com.
Sweet Potato Hash
Print RecipeIngredients
- 1 1/2 pounds sweet potato – peeled and diced into 1/2-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon sea salt – divided
- 3 strips thick cut bacon (American streaky bacon)
- 1 tablespoon unsalted butter
- 1/2 medium onion – diced
- 1/2 teaspoon coarse ground black pepper
- 1/8 teaspoon garlic granules
- 1/4 cup maple syrup
- 1 dash Worcestershire sauce
Instructions
- Preheat oven to 350°F / 175°C. In a large bowl using a wooden spoon, toss the sweet potato, oil and 1/2 teaspoon of salt, until all the pieces are coated. Tip everything into a 9-inch x 13-inch ceramic casserole dish. Bake in the oven until the sweet potatoes are just tender, about 12-15 minutes. Remove and set aside.
- Lay the bacon strips in a large 12-inch (30-cm) skillet so they are not overcrowded. Place the pan on the stove and cook the bacon on medium heat. As the bacon cooks, it should start to release grease. Flip the bacon with tongs several times as it cooks, until the bacon is cooked through and crispy, about 5-7 minutes. Remove the bacon with tongs and set aside. Cut the bacon into small pieces.
- Turn the heat to medium-high and add in the butter with the bacon fat. Heat until the butter is just melted and starting to foam. Add in the onions and sweet potatoes. Sauté, tossing frequently, until the onions and sweet potatoes are starting to brown, about 5 minutes.
- Season with the 1/2 teaspoon sea salt, black pepper and garlic granules. Add in the reserved bacon, maple syrup and Worcestershire sauce. Toss everything together and allow the heat to reduce the maple syrup into a glaze to coat the sweet potatoes. Once everything is well coated, remove from heat and transfer to a serving dish.
- Serve immediately.
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