If you’re craving a vibrant, satisfying breakfast that balances sweet, smoky, and spicy flavors all in one skillet, look no further than this Sweet Potato Hash with Eggs and Sriracha Mayo Recipe. It’s a hearty dish that brings together tender sweet potatoes, crispy bacon, fresh vegetables, and perfectly cooked eggs, all brightened up by the creamy kick of Sriracha mayo. This recipe is not just a feast for your taste buds but also a colorful start to any morning that you’ll be excited to make again and again.
Ingredients You’ll Need
These ingredients are wonderfully simple yet each plays a crucial role in delivering the complex textures and flavors that make this Sweet Potato Hash with Eggs and Sriracha Mayo Recipe so irresistible. From the crispy bacon to the spicy jalapeño and the creamy sriracha mayo, every item brings something unique to the table.
- Bacon (4 ounces, cut into ½-inch pieces): Adds smoky crunch and a rich, savory base with its rendered grease.
- Jalapeño (1, finely diced): Brings a gentle heat that wakes up the dish without overpowering it.
- Red onion (½, finely diced): Offers a sweet sharpness that softens beautifully when sautéed.
- Red bell pepper (1, finely diced): Adds sweetness and vibrant color for balanced flavor and eye appeal.
- Sweet potatoes (1 ½ pounds, peeled and cut into ½-inch cubes): The star ingredient that delivers that tender sweetness and hearty texture.
- Garlic (2 cloves, crushed): Infuses the dish with aromatic depth and warmth.
- Salt (¾ teaspoon) and pepper (¼ teaspoon): Essential seasonings that enhance all the natural flavors.
- Corn (½ cup, canned or frozen): Adds pops of sweetness and extra texture.
- Large eggs (4): Provide creaminess when cooked just right and rich protein.
- Sriracha sauce (2 teaspoons): Packs a smoky, spicy punch that pairs perfectly with the mayo.
- Mayonnaise (¼ cup): Creates a luscious, cooling sauce that harmonizes spicy and creamy elements.
- Cilantro (¼ cup, finely chopped): Offers fresh herbal brightness as a finishing touch.
How to Make Sweet Potato Hash with Eggs and Sriracha Mayo Recipe
Step 1: Cook the Bacon
Start by cooking your bacon in a large skillet over medium heat until it’s perfectly crispy—about 6 to 8 minutes. Once cooked, remove the bacon, setting it aside on paper towels to drain, and carefully pour the rendered bacon grease into a measuring cup. You’ll want to reserve roughly a quarter to a third of a cup, as this flavorful fat infuses the entire hash.
Step 2: Sauté the Vegetables
Return about 2 tablespoons of that smoky bacon grease to the skillet, then toss in the finely diced jalapeño, red onion, and red bell pepper. Sauté these fresh veggies for about 4 to 5 minutes until they start to soften and release their delicious aromas. Add the crushed garlic, cooking it for an extra minute to deepen the flavor without burning.
Step 3: Add the Sweet Potatoes
Add 1 to 2 more tablespoons of bacon grease or olive oil to the skillet along with the cubed sweet potatoes. Stir everything together so the potatoes are well coated in that flavorful fat. Cover the skillet and let the sweet potatoes cook over medium heat for 7 to 8 minutes; they should become tender but still hold their shape beautifully.
Step 4: Mix in Corn and Add Eggs
Stir in the sweet corn until it’s evenly distributed through the hash. Then, using the back of your spoon or spatula, create 4 or 5 small wells throughout the hash. Crack one egg into each hole, cover the skillet again, and let the eggs cook for about 5 to 6 minutes—or until you reach your preferred doneness. Don’t forget to toss the reserved bacon back into the skillet during the last couple of minutes to warm it up and mingle those smoky flavors.
Step 5: Whip Up the Sriracha Mayo
While your eggs finish cooking, whisk together the sriracha and mayonnaise in a small bowl. This creamy condiment brings the perfect spicy zing to the dish, adding a luxurious finish when drizzled over the hash. Once everything is ready, top the entire skillet with the sriracha mayo and a generous sprinkle of fresh cilantro.
How to Serve Sweet Potato Hash with Eggs and Sriracha Mayo Recipe
Garnishes
Finishing touches like fresh chopped cilantro add a burst of herbaceous brightness, cutting through the richness of the eggs and bacon. A drizzle of extra sriracha mayo not only ups the visual appeal but also invites every bite to have that irresistible spicy creaminess.
Side Dishes
This Sweet Potato Hash with Eggs and Sriracha Mayo Recipe is a complete meal on its own but pairs beautifully with a crisp green salad to lighten things up or some warm, crusty bread to soak up every bit of that luscious sauce and runny yolk.
Creative Ways to Present
For a brunch party, consider serving the hash family-style in a cast-iron skillet right at the table alongside small bowls of extra sriracha mayo, diced avocado, or even pickled jalapeños. Another idea is plating individual servings topped with a perfectly fried egg and a sprinkle of cotija cheese for a Mexican-inspired twist.
Make Ahead and Storage
Storing Leftovers
Leftover sweet potato hash can be stored in an airtight container in the refrigerator for up to 3 days. Keep the eggs separate if possible to maintain their texture. When ready to eat, simply reheat the hash and cook fresh eggs for the best experience.
Freezing
This hash freezes well without the eggs. Portion it out into freezer-safe containers or bags and freeze for up to 2 months. When thawed and reheated, add freshly cooked eggs and a drizzle of sriracha mayo to restore that fresh-made magic.
Reheating
Reheat the hash gently in a skillet over medium heat to bring back its texture without drying out. If microwaving, place a damp paper towel over the container to keep moisture in. Eggs are best prepared fresh, so crack new eggs into the reheated hash and cover the pan until cooked.
FAQs
Can I make this Sweet Potato Hash with Eggs and Sriracha Mayo Recipe vegetarian?
Absolutely! Simply omit the bacon and use olive oil or your favorite cooking fat instead of bacon grease. You can add smoked paprika for that smoky flavor or include sautéed mushrooms to enhance the umami profile.
What’s the best way to cook the eggs for this dish?
The recipe calls for baking the eggs directly in the hash with a cover, which yields tender whites and slightly runny yolks. If you prefer firmer eggs or a different style, you can fry or poach them separately and place on top when serving.
Can I use a different type of pepper instead of jalapeño?
Yes, you can swap jalapeños for milder peppers like poblano or bell pepper for less heat, or use serranos or even a pinch of cayenne for extra spice. Adjust to your spice tolerance and preference.
Is there a substitute for mayo in the sriracha mayo?
If you’re avoiding mayo, Greek yogurt or sour cream works well and keeps the creamy texture while adding a nice tang, complementing the spicy sriracha beautifully.
How spicy is this dish overall?
The heat level is moderate thanks to the jalapeño and sriracha sauce. If you’re sensitive to spice, reduce the jalapeño amount or omit the sriracha mayo drizzle. Conversely, add more sriracha if you like it fiery.
Final Thoughts
This Sweet Potato Hash with Eggs and Sriracha Mayo Recipe is one of those dishes that feels like a morning hug in food form—colorful, flavorful, and satisfying in every bite. Whether you’re cooking for a cozy weekend breakfast or impressing friends at brunch, it’s a guaranteed crowd-pleaser that brings warmth and happy smiles. I can’t wait for you to try it and make it your own!
Print
Sweet Potato Hash with Eggs and Sriracha Mayo Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Description
A hearty and flavorful Sweet Potato Hash with crispy bacon, sautéed vegetables, and perfectly cooked eggs, topped with a spicy Sriracha mayonnaise and fresh cilantro. This dish is perfect for a satisfying breakfast or brunch and combines sweet, spicy, and savory elements in one skillet.
Ingredients
Meat
- 4 ounces bacon, cut into ½-inch pieces
Vegetables
- 1 jalapeño, finely diced
- ½ red onion, finely diced
- 1 red bell pepper, finely diced
- 1 ½ pounds sweet potatoes, peeled and cut into ½-inch cubes
- 2 cloves garlic, crushed
- ½ cup corn (canned or frozen)
- ¼ cup cilantro, finely chopped
Other
- ¾ teaspoon salt, to taste
- ¼ teaspoon pepper, to taste
- 4 large eggs
- 2 teaspoons Sriracha sauce
- ¼ cup mayonnaise
Instructions
- Cook the bacon: In a large skillet over medium heat, cook the bacon pieces until they are cooked through and crispy, about 6-8 minutes. Remove the bacon from the skillet and set it aside on a paper towel-lined plate. Pour the rendered bacon grease into a measuring cup, reserving about ¼ to ⅓ cup of the grease.
- Cook the veggies: Return 2 tablespoons of the reserved bacon grease to the skillet. Add the finely diced jalapeño, red onion, and red bell pepper. Sauté the vegetables over medium heat for 4-5 minutes until they soften. Add the crushed garlic and sauté for an additional 1 minute to enhance the flavor.
- Add sweet potatoes: Add an additional 1-2 tablespoons of bacon grease or olive oil to the skillet. Add the cubed sweet potatoes and stir well to coat. Cover the skillet with a lid and cook over medium heat for 7-8 minutes, stirring periodically until the sweet potatoes are almost cooked through and tender.
- Add corn and eggs: Mix in the corn until evenly combined with the sweet potatoes and veggies. Create 4 to 5 wells in the hash using a spoon and crack one egg into each hole. Cover the skillet again and cook for 5-6 minutes or until the eggs reach your desired level of doneness. During the last couple of minutes, add the cooked bacon pieces back to the skillet to warm them through.
- Make Sriracha mayo: While the eggs are cooking, whisk together the Sriracha sauce and mayonnaise in a small bowl until smooth. Once ready to serve, drizzle the Sriracha mayonnaise over the hash and sprinkle with finely chopped cilantro for a fresh, spicy finish. Enjoy your delicious Sweet Potato Hash with Eggs!
Notes
- For a vegetarian version, omit the bacon and use olive oil instead of bacon grease.
- You can adjust the spice level by increasing or reducing the jalapeño and Sriracha sauce quantities.
- Use fresh or frozen corn based on availability; if frozen, thaw before adding.
- Covering the skillet helps the sweet potatoes and eggs cook evenly and faster.
- This dish reheats well and makes great leftovers for breakfast or lunch.
