This sweet potato breakfast hash is one of those meals I make completely for myself — because somehow no one else in my house appreciates sweet potatoes the way I do. But honestly, that just means more for me. I can also meal prep this for breakfasts throughout the week. The combination of crispy sweet potatoes, smoky bacon, sautéed peppers, and spicy jalapeños creates the perfect balance of sweet, savory, and a little heat in every bite. Fresh cilantro on top brightens everything up and gives it that extra fresh flavor I love.

Topped with a crispy fried egg and a runny yolk, this breakfast feels hearty, comforting, and packed with flavor. And if you really want to take it over the top, I highly recommend drizzling it with a creamy avocado sauce or an avocado on the side. — it would make this hash even better. Perfect for slow mornings, breakfast-for-dinner nights, or anytime you’re craving something satisfying and full of bold flavor.

Why you will love this recipe-

One-pan meal – easy cleanup and minimal effort
Sweet + savory balance – sweet potatoes and bacon are a perfect match
Customizable heat – jalapeños add a kick, or skip them for mild
High-protein & filling – eggs and bacon keep you full longer
Family-friendly – hearty enough for kids and adults (just adjust spice)
Perfect any time of day – breakfast, brunch, or even breakfast-for-dinner

Ingredients you will need-

1/2 lb. bacon, cut into pieces
2 sweet potatoes, peeled and cut into cubes
2 tablespoons oil
1/2 onion, chopped
5 mini bell peppers, chopped (you can also use regular bell peppers)
1 jalapeno, sliced
3-4 tablespoons chopped cilantro
salt and pepper to taste

How to make-

Step 1. First peel sweet potatoes and chop into cubes, also chop up the peppers, onions, and slice the jalapenos.

Step 3. Next cut the bacon into bite size pieces and fry in a skillet on medium heat until fully cooked.

Step 3. Then pour in the 2 tablespoons of oil into a large skillet and cook sweet potatoes on medium heat, add in salt and pepper, meanwhile turning every few minutes for about 15 minutes. Add in the onions, peppers, and jalapenos, cook for an additional 10 minutes or until potatoes are tender. (I did also have to add some of the bacon fat while cooking the potatoes, because they started to get dried out). Add in the bacon, chopped cilantro and mix. Add a little more cilantro for garnish.

Step 4. Fry an egg in some butter until cooked but yolk is still runny. Top the hash with the egg and enjoy!

Tips-

Dice sweet potatoes small and evenly so they cook faster and crisp up nicely.
Pre-cook or partially steam sweet potatoes if you want a softer inside with crispy edges.
Render bacon first and use the drippings to cook the veggies for extra flavor.
Don’t overcrowd the pan or you’ll steam instead of get that caramelized crisp.
Add jalapeños toward the end if you want more heat without losing their freshness.
Cook eggs last so the yolk stays runny when serving.

Storage-

Store in an airtight container in the refrigerator for up to 5 days.
This is a great meal for meal prep, as you can make the potato hash and store in meal prep containers for the week and cook the egg the morning of.