Description
A hearty, one-skillet brunch dish featuring crispy sweet potatoes, savory bacon, and aromatic spices. Naturally gluten-free, dairy-free, and paleo-friendly, this hash is perfect for weekend mornings.
Ingredients
Scale
- 3 large sweet potatoes (about 1.5 lbs / 680g), peeled and diced into ½-inch cubes
- 8 ounces (225g) thick-cut bacon
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- Sea salt and black pepper, to taste
- 1 tablespoon avocado oil or coconut oil (optional, if bacon fat is insufficient)
- 2 tablespoons fresh parsley, chopped
- 4–6 large eggs (optional, for poaching in the hash)
Instructions
- Prep ingredients: Dice sweet potatoes, onions, and bell peppers into uniform ½-inch cubes. Mince garlic and chop parsley.
- Cook bacon: Place thick-cut bacon in a cold 12-inch cast iron skillet. Turn heat to medium. Cook for 8-10 minutes, flipping occasionally, until crispy. Remove bacon and drain on paper towels, leaving the rendered fat in the skillet.
- Sauté vegetables: Add diced onions and bell peppers to the hot bacon fat. Sauté for 5-6 minutes until onions are translucent. Add sweet potatoes and toss to coat.
- Season: Sprinkle with smoked paprika, dried thyme, salt, and pepper. Stir to distribute spices evenly.
- Crisp potatoes: Let potatoes cook undisturbed for 5 minutes to develop a crust. Flip and repeat every 5 minutes for 15-20 minutes total, until golden brown and tender. If dry, add a splash of water and cover for 2 minutes to steam, then uncover to crisp.
- Add garlic: Once potatoes are crispy, add minced garlic. Stir constantly for 1 minute until fragrant.
- Combine and finish: Return bacon to the skillet and toss. If using eggs, make wells in the hash, crack eggs into them, cover, and cook on low for 5-7 minutes until whites are set.
- Serve: Garnish with fresh parsley and flaky sea salt. Serve immediately.
Notes
Do not crowd the pan; cook in batches if necessary to ensure crispiness. For extra richness, add a squeeze of lemon juice or apple cider vinegar at the end. This recipe does not freeze well as sweet potatoes become mushy upon thawing. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet with a splash of water to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: Approximately 1/4 of
- Calories: 320
- Sugar: 8
- Sodium: 450
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 28
- Fiber: 5
- Protein: 12
Keywords: paleo, sweet potato hash, breakfast, brunch, gluten-free, dairy-free, one skillet, bacon, healthy breakfast