Sweet Potato Bacon Hash

Sweet Potato Bacon Hash is a flavorful breakfast skillet made with crispy bacon, sweet potatoes, fresh thyme, and chipotle, and then finished with a touch of sweet maple syrup. This savory fall-inspired hash can be served alone, or with eggs for a complete, hearty brunch meal that everyone will love!

We love a good excuse to break out our cast-iron skillet. Aside from boiling the potatoes first (more on that in a bit), this entire breakfast is made in one pan!

This sweet potato hash with bacon is unapologetically sweet- in a good way. But don't worry, the salty bacon balances out the potatoes while the thyme adds a layer of earthy freshness (and a pop of green).

You'll want to boil the potatoes first to get that nice crisp you'd expect from breakfast potatoes. It only takes a few minutes more, so don't skip this step. And use thick-cut bacon. Because-well bacon!

This flavorful fall bacon hash uses a handful of pantry ingredients and some easy grocery finds. It's also customizable, meaning you can experiment with different flavors for the solid sweet potato breakfast.

• Sweet potatoes You can also use yams.
• Bacon we always opt for thick-cut. It has a better taste and a heftier bite.
• Chili powder You can also use chipotle powder.
• Maple syrup a little to finish the dish.
• Fresh thyme To add freshness. Dried thyme will work too.
• Salt and pepper
• Eggs Adding eggs is optional, but so good as a full meal!
• Sliced green onions or jalapeños for topping (optional).

Step-by-step instructions

Grab a skillet and let's get hashing! Enjoy this quick tutorial on preparing sweet potato hash. For a full list of detailed instructions, please see the recipe card.

Step 1. In a medium pot, boil the potatoes for about 2 minutes.

Step 2. Remove the potatoes from the water and drain on paper towels to cool and dry.

Step 3. In a medium skillet, brown the bacon over medium heat until crispy. Set aside, reserving the bacon grease.

Step 4. Add the potatoes to the skillet, along with the salt, pepper, and chili powder, and cook over medium heat until beginning to brown.

Step 5. Add the bacon back, along with the thyme and maple syrup. Cook an additional 1-2 minutes until potatoes begin to crisp. Make 3-4 wells in the skillet by pushing the potatoes to the side.

Step 6. Crack an egg into each well and cook on medium until the whites are set and the yolks are cooked to your liking.

Expert tip

Parboiling the potatoes first helps them to get nice and crispy, while also perfectly cooked in the middle.

Substitutions and variations

This bacon sweet potato hash is so versatile. You can swap out a good number of ingredients and still have a good breakfast potato skillet. What combo will you try?

• Onions Onions and potatoes are a classic pairing. If adding, use about a half a cup of chopped onions and sauté them along with the potatoes.
• Peppers Feel free to add some chopped bell peppers as well.
• Spices Instead of chipotle powder, try adding smoked paprika, cumin, or cayenne. A touch of cinnamon would also be yummy!
• Fresh or dried herbs Play around with different aromatics such as fresh rosemary, parsley, or sage.
• Other flavors Try experimenting with other flavors such as BBQ sauce, chipotle in adobe, soy sauce, and even Worcestershire sauce.

Serving suggestions

These breakfast potatoes can be served on the side of any egg dish or as a complete breakfast topped with eggs and toast. And if you love savory and sweet together, try it with this tangy French toast or these fall pancakes!

Storage and make-ahead

This skillet hash stores well. Place any leftovers in a lidded container and store them in the fridge for up to five days. When ready to eat, you can warm it in the microwave or gently reheat it on the stove until warmed through.

If serving this to a crowd, you can easily increase the recipe quantities (use the sliders in the recipe card). The potatoes can be kept warm in a 200°F oven until ready to serve.

Kitchen questions

Do we have to boil the potatoes first?

No, you don't have to, but when testing the recipe, we found that parboiling the potatoes first makes them more crispy and less chewy on the inside.

Solid pairings

Hash and eggs- yay!

Ingredients

Makes 2 as a main dish (4 as a side)

• 1 pound sweet potatoes or yams, peeled and cut into ½ inch pieces (about 3 cups chopped)
• ¾ tsp Kosher or fine sea salt, divided
• 4 slices thick-cut bacon, chopped into ½-¾ inch pieces
• ⅛ tsp fresh ground pepper
• ¼ tsp chili powder
• 1 tbsp pure maple syrup
• 1 tbsp fresh thyme or 1 tsp dried thyme
• 3-4 eggs (optional)
• sliced green onion, hot peppers for garnish (optional)

Equipment

• 10-inch skillet
• medium pot

Method

1. In a medium pot, add the diced potatoes and ½ tsp salt and cover them with cool water. Bring the pot to a boil, then simmer, covered for 2 minutes until the potatoes are barely tender. Immediately drain the potatoes and lay them out on a towel to drain any water. Let cool for about 5 minutes.

2. Heat a 10-inch skillet over medium heat, and add the chopped bacon. Cook until the bacon begins to crisp. Remove the bacon (reserve the bacon grease) and let it drain on a paper towel while you cook the potatoes.

3. To the skillet, add the potatoes, pepper, chili powder, and ¼ tsp of the remaining salt. Spread the potatoes out in an even layer, and cook for about 7-10 minutes, over medium heat until beginning to brown. Return the bacon to the skillet, add the thyme and maple syrup, and continue to cook another 2-3 minutes until cooked through.

4. If adding the eggs, make 3-4 "wells" in the skillet by pushing the potatoes away, so you can see the bottom. Crack an egg into each well, and fry the eggs over medium-low heat to your liking. We like to cover the pan so that the whites cook faster. Remove from the heat, season with additional salt and pepper to taste, and garnish with green onions and peppers, if using. Serve immediately.

Kitchen notes

• Parboiling the potatoes first helps them to get nice and crispy, while also perfectly cooked in the middle.
• Place any leftovers in a lidded container and store them in the fridge for up to five days. When ready to eat, you can warm it in the microwave or gently reheat it on the stove until warmed through.