Sweet Potato Hash - in big skillet to be served for breakfast | The Worktop

Sweet Potato Hash

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! 
Course Breakfast, Brunch
Cuisine American
Keyword Sweet Potato Hash
Special Diet Gluten Free
Prep Time 15 minutes
Cook Time 30 minutes
Servings 6 side servings
Calories 251kcal
Author The Worktop


  • 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


  • 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.


Recipe adapted from The Big Jones Cookbook - which has so many good Southern recipes!


Calories: 251kcal | Carbohydrates: 33g | Protein: 4g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 17mg | Sodium: 573mg | Potassium: 461mg | Fiber: 4g | Sugar: 13g | Vitamin A: 16146IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg