Sweet Potato Breakfast Hash
I love making up a big hearty breakfast on the weekends, especially the cooler winter mornings! Warm, stick to your ribs food just tastes so much better when it’s cold outside.
This recipe for sweet potato breakfast hash is actually pretty healthy! I cook up the sweet potatoes in water first because I find doing that allows for a much more creamy inside and then finish it on the skillet to brown the outside. It’s my favorite way to make breakfast potatoes. These sweet little potatoes are perfect with savory flavors, so I brown them up in the extra bacon fat (totally optional), and add in some warm spices. Top it all off with an egg, some herbs, and parmesan cheese and it’s heaven on a plate.
It will fill you up without weighing you down!
Tip for Sweet Potato Breakfast Hash
- If the skin on the potatoes feels really thick, I like to peel them so the outcome isn’t chewy.
- If you don’t want to use the bacon fat, use some olive oil or butter to cook up the potatoes.
- This can be made ahead of time and simply reheated in a skillet or microwave, and then add the toppings and egg on fresh.
- When cooking the potatoes in the water, make sure to start with cold water. This allows the potatoes to cook more evenly. If you don’t do this then the outside will cook and the inside will be raw. Also, make sure your water is boiling but not too aggressively. This can add too much water into the potatoes. Simply place them in cold, salted water, bring to a boil and then reduce to a gentle boil until they are cooked through and drain right away.
Ingredients
- 2-3 sweet potatoes cut into 1/2 inch pieces, depending on size; or about 4 heaping cups (I like to peel the potatoes before cutting them if the skins feel tough)
- 1 shallot, sliced
- 1 garlic clove, minced
- ¼-1/2 teaspoon cumin, depending on how much you like
- ½ teaspoon chili powder
- salt and pepper
- cilantro or parsley, chopped
- 12 oz bacon
Instructions
- Place the cut potatoes into a large pot, and cover with cold water so the potatoes are covered by a couple inches of water.
- Add in a large sprinkling of salt.
- Bring to a boil and reduce to a gentle boil until the potatoes are tender; drain.
- While the potatoes are cooking, cook the bacon in a skillet over medium/high heat until crispy. Reserve the bacon fat.
- Place a large skillet over medium heat with a few tablespoons of the bacon fat (you could use olive oil instead).
- Add in the potatoes and cook on medium/high until the potatoes start to brown; it helps to use a spatula to press them into the pan, even if they get smashed a bit, and leave it alone to brown, then flip over.
- Add in the shallot and cook until softened, and then add in the garlic and cook until fragrant, about 30 seconds to a minute.
- Add in the cumin and chili powder, you may need to add an extra bit of oil or butter, and allow the potatoes to cook and brown a bit more.
- Crumble the bacon and sprinkle it over the top and toss together.
- Serve hot and top with freshly cut herbs (either cilantro or parsley) and a sprinkle of parmesan cheese.
- Add a fried egg on top!
Notes
If the skin on the potatoes feels really thick, I like to peel them so the outcome isn’t chewy.
If you don’t want to use the bacon fat, use some olive oil or butter to cook up the potatoes.
This can be made ahead of time and simply reheated in a skillet or microwave, and then add the toppings and egg on fresh.
When cooking the potatoes in the water, make sure to start with cold water. This allows the potatoes to cook more evenly. If you don’t do this then the outside will cook and the inside will be raw. Also, make sure your water is boiling but not too aggressively. This can add too much water into the potatoes. Simply place them in cold, salted water, bring to a boil and then reduce to a gentle boil until they are cooked through and drain right away.
