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Last updated on April 10th, 2022 at 10:46 pm
This smokey sweet potato hash with bacon was one of the very first Paleo/Whole30 recipes I ever tried. And it’s easy to see why.
It has bacon. Duh.
In all seriousness, it has very few ingredients and you can whip it up on a whim.
This quick and easy Smokey Sweet Potato Hash with Bacon will satisfy any bacon and eggs craving with an added bonus of sweetness and smokiness.
While this is a paleo/Whole30 friendly recipe, it doesn’t have any ingredients that are out of the norm. In fact, in transitioning into our paleo diet, I learned to always have bacon, sweet potatoes, and red bell pepper on hand.
(To see a list of paleo/Whole30 pantry items to have on hand, click here.)
To add more sweetness to this recipe, use red onion. If you forget to get red onion while you’re at the store, like I have many times, any other onion will do.
But the secret to making this recipe smokey is the smoked paprika.
I never knew paprika came smoked until I found this recipe. And it makes this recipe.
Aside from these ingredients, for this recipe, you’ll need an oven-safe cast-iron skillet (or braiser, like I use). Part of the goodness of this recipe is baking the eggs in the hash.
Bake the eggs in the hash to your desired texture. (My husband prefers more solid yokes, so I bake the hash longer than I listed in the recipe card.)
This smokey sweet potato hash with bacon is totally fine by itself. But adding toppings does make it a bit tastier. Add avocado, cilantro, or chives for extra flavor.
As far as cooking oils, I typically fry the sweet potato in reserved bacon grease. I empty the pan except for about a tablespoon of reserved bacon grease. But you can certainly use your preferred cooking oil.
Without further adieu, here’s the quick and easy recipe for smokey sweet potato hash with bacon.
Smokey Sweet Potato Hash with Bacon (Gluten-free/Paleo/Whole30)
Equipment
- oven-safe skillet
Ingredients
- 4 strips of bacon, diced
- 4-5 cups sweet potatoes, diced (or 2-3 sweet potatoes)
- 1/2 red onion, diced
- 1 red pepper, diced
- 1 tsp smoked paprika
- 6 eggs
- 1 tbsp cilantro or chives for garnish (optional)
- 2 avocados, sliced, for garnish (optional)
Instructions
- Preheat the oven 400 degrees.
- Add diced bacon to the cold oven-safe skillet. Turn heat to medium low and cook for 5 minutes or until crispy. Remove bacon to a paper-towel lined plate.
- Turn heat to medium on the skillet. Add sweet potato to the skillet. Cook for 5-7 minutes until the begin to brown. Add the red onion, red bell pepper, and smoked paprika. Stir to combine and cook for another 5-7 minutes or until the veggies are softened. Return bacon to the skillet and stir.
- Place skillet in the oven and bake for 10 minutes.
- Remove and create 6 wells in the hash and add an egg to each well. Return the skillet to the oven and cook until the eggs are done to your liking. (Between 5-10 minutes.)
- Remove from the oven and add cilantro or chives and sliced avocado.
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