Smoky Sweet Potato Hash

A breakfast plate filled with delicious Smoky Sweet Potato Hash.

I have never been overly fond of the sweetness that comes with a sweet potato and typically try to make them more savory in a dish with spices and salt. This recipe came after I was left with extra ingredients from the sweet potato dish in my Thanksgiving Ebook. I found myself wanting to eat that dish for breakfast, lunch, and dinner, so I thought- why not alter it a bit and also throw some eggs on top to make Smoky Sweet Potato Hash?

It combines bold savory flavors with bacon and soft cooked eggs, and is comforting on a cold morning plus super simple to throw together. For those following the Specific Carbohydrate Diet try substituting butternut squash or celeriac!

_MG_9290 against all grain smoky hash

Smoky Sweet Potato Hash



Cuisine: American

Category: Breakfast & Brunch

PREP TIME: 10 mins

COOK TIME: 30 mins TOTAL TIME: 40 mins


  • 6 strips of bacon, chopped
  • 2 medium sweet potatoes, scrubbed clean
  • ½ teaspoon chili powder
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon sea salt
  • 4 large eggs


  1. Cook the bacon in a skillet set over medium heat for 5 minutes, until some of the fat has rendered.
  2. Cut the sweet potatoes in half lengthwise then slice them very thin.
  3. Add the potatoes and seasonings and cook for an additional 15 minutes, until the potatoes are tender.
  4. Drain the bacon grease then crack the eggs into the pan, then cover and cook for 8 to 10 minutes, until the whites are firm but the yolks are still soft.

Keywords: breakfast, dairy free, gluten free, nut free, paleo, whole30