Description
A budget-friendly, paleo-friendly breakfast hash featuring caramelized sweet potatoes, crispy bacon, and eggs. This easy meal prep recipe is kid-approved, gluten-free, and keeps you full until lunch.
Ingredients
- 2 medium sweet potatoes (about 1 pound / 450g), diced into ½-inch cubes
- 1 medium yellow onion, diced (about 150g)
- 6–8 slices thick-cut bacon (about 200g), chopped into bite-sized pieces
- 1 large red bell pepper, diced (about 150g)
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 4 large eggs (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh chives, chopped (optional garnish)
- ¼ cup crumbled feta cheese (optional, if not paleo)
- ½ avocado, sliced (optional garnish)
Instructions
- Dice sweet potatoes, onion, and red bell pepper into uniform ½-inch cubes. Mince garlic and chop bacon.
- Heat a large cast iron skillet over medium heat. Add chopped bacon and cook for 3-5 minutes until crispy and fat is rendered.
- Remove bacon bits with a slotted spoon and set aside on a paper towel, leaving the rendered fat in the pan. Add olive oil if less than 2 tablespoons of fat remains.
- Add diced sweet potatoes, onions, and red bell pepper to the hot bacon fat. Toss to coat.
- Sprinkle with smoked paprika, Italian seasoning, salt, and pepper. Cook for 8-10 minutes, stirring every 2-3 minutes, until potatoes soften and brown.
- If potatoes stick, add a splash of water and cover for 2 minutes to steam, then uncover to crisp up again.
- Add minced garlic and stir constantly for 30-60 seconds until fragrant, being careful not to burn it.
- If using eggs, make four small wells in the hash. Crack an egg into each well and sprinkle with a pinch of salt.
- Cover the pan and cook for 2-3 minutes until egg whites are set but yolks are runny. Alternatively, flip eggs halfway through.
- Remove from heat. Sprinkle crispy bacon bits back over the top and garnish with fresh chives. Serve immediately.
Notes
[‘Cut potatoes uniformly to ensure even cooking.’, ‘Do not drain all the bacon fat; it adds essential flavor.’, ‘Let potatoes sit undisturbed for 3-4 minutes to develop a crispy crust before stirring.’, ‘For meal prep, cook the hash without eggs and store in the fridge for up to 4 days. Reheat and add a fresh egg in the morning.’, ‘This recipe does not freeze well due to texture changes in potatoes and eggs.’, ‘If using lean turkey bacon, add a tablespoon of olive oil.’]
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the batch
- Calories: 320
- Sugar: 6
- Sodium: 450
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 28
- Fiber: 4
- Protein: 18
Keywords: paleo breakfast, sweet potato hash, meal prep, gluten-free breakfast, family breakfast, bacon hash, healthy breakfast, easy breakfast