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
Scale
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.
