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–+ servings
Up close look into a bowl of diced sweet potatoes, bacon, red onion, mushrooms, chopped kale, bell peppers and topped with a runny fried egg.

Sweet Potato Breakfast Hash

Meeta Arora
This sweet potato breakfast hash is the perfect hearty gluten-free breakfast that is easy to make and anything but boring.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Cuisine American
Servings 4
Calories 386 kcal

Ingredients
  

  • 2 Medium Sweet Potatoes About 4 cups diced.
  • 1 Medium Red Bell Pepper
  • 1 Medium Red or Yellow Onion
  • 1-2 Cups Sliced Mushrooms
  • 1 Head Fresh Kale About 3 cups chopped.
  • 6-8 Strips Bacon
  • 4 Large Eggs Optional.
  • 2-3 Tablespoons Avocado Oil
  • ½ Teaspoon Salt
  • ½ Teaspoon Pepper
  • ½ Teaspoon Onion Powder
  • ½ Teaspoon Garlic Powder
  • ¼ Teaspoon Smoked Paprika

Instructions
 

Cook the sweet potatoes.

  • Preheat the oven to 400 degrees.
  • Peel the sweet potatoes.
    2 Medium Sweet Potatoes
  • Dice the sweet potatoes into pieces that are about ½ inch in size.
  • Toss the sweet potatoes with half the avocado oil.
    2-3 Tablespoons Avocado Oil
  • Place the sweet potatoes onto a baking sheet, making sure to allow room for them to not steam.
  • Roast the sweet potatoes, flipping them every 15 minutes until they are crispy. This should take about 30-45 minutes.

Prep the rest of the veggies.

  • While the sweet potatoes are cooking, chop the bell pepper, mushrooms, onion, and kale into equal-sized pieces.
    1 Medium Red Bell Pepper, 1 Medium Red or Yellow Onion, 1-2 Cups Sliced Mushrooms, 1 Head Fresh Kale

Make the breakfast hash.

  • In a skillet over medium heat, cook the chopped bacon until it is nice and crispy.
    6-8 Strips Bacon
  • Remove the bacon and excess grease from the skillet.
  • Add the remaining avocado oil along with the chopped vegetables to the skillet.
  • Let the vegetables saute until they start to soften and char a little bit.
  • Toss the roasted sweet potatoes into the skillet with the vegetables and the cooked bacon.
  • Add the kale and spices to the skillet.
    1 Head Fresh Kale, ½ Teaspoon Salt, ½ Teaspoon Pepper, ½ Teaspoon Onion Powder, ½ Teaspoon Garlic Powder, ¼ Teaspoon Smoked Paprika
  • Let the skillet sit over medium-low heat for the kale to soften while you cook the eggs.

Cook the eggs.

  • In a separate skillet, cook the eggs as desired.
    4 Large Eggs
  • Once the eggs are cooked, serve the sweet potato breakfast hash with the egg on top as desired.

Notes

Tips and tricks.
  • Chop everything evenly. - I find that when I chop all the vegetables in similar sizing, they cook more evenly, and I don't end up with some vegetables undercooked and others overcooked.
  • Roast the sweet potatoes. - Sweet potatoes can get soft easily, especially when they are cooked with other vegetables and don't have room in the pan. This is why I like to roast my sweet potatoes to make sure I get crispy sweet potatoes to add to this breakfast hash.
  • Cook the eggs in a separate pan. - While you can cook the eggs in the same skillet, I find that they never come out just right doing that. Egg whites can tend to coat the vegetables and not fully cook, so I just find it easier to cook the eggs separately and add them as desired to the finished hash.

Nutrition

Calories: 386kcal
Keyword crispy sweet potatoes, egg-free breakfast, gluten free breakfast sandwich, sweet potato breakfast hash
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