The perfect Sweet Potato Hash – sweet potatoes are combined with bacon, onions and sweet red peppers in this easy stovetop dish. Serve it as a side dish or add an egg on top and turn it into breakfast.
You know you are getting older when all it takes to make you happy is a skillet full of sweet potatoes. Especially when those sweet potatoes are covered in bacon.
Sweet potatoes are one of the foods I hated as a child, but I just can’t seem to get enough of now that I am older. This is the perfect side dish for so many things, or add an egg and serve it up for breakfast.
All I know is that I’m happy when I have this sweet potato hash in front of me!
Bacon: You can use a thick cut bacon or a traditional bacon. You’ll want to cut the bacon before cooking it. And the you’ll use some of the bacon grease to cook the vegetables and the potatoes.
Onion: You’ll need about 1 medium onion to get 1 1/2 cups of diced onion.
Red Bell Pepper: I like to use a red bell pepper because it is a little sweeter than green, but feel free to use any color that you like.
Salt & Pepper: It’s always important to season! I season this when I add the vegetables to cook, but you’ll always want to taste it at the end and add more seasoning, if needed.
Sweet Potatoes: I like to use the orange sweet potatoes, but white sweet potatoes will work, as well.
Thyme: This is just to add a little extra flavor at the end. I use dried unless I have fresh thyme on hand.
How to Make Sweet Potato Hash
Heat a skillet over medium-high heat and add the bacon. Cook the bacon until it is crisp, then remove it with a slotted spoon to a paper towel lined plate to drain. Remove all but about 2 tablespoons of the bacon grease from the skillet.
Add the onions, bell pepper, salt and pepper to the hot skillet.
Cook until the vegetables are tender. This should take about 5 minutes.
Once the vegetables are soft, add the sweet potatoes and stir to mix it all together. Cover the skillet and let the potatoes cook for 10 minutes. About 5 minutes through the cook time, remove the lid and stir the potatoes, then cover the skillet again.
When the 10 minutes are up, remove the cover and let the potatoes continue to cook until there is no more liquid and the potatoes are tender and have started to brown.
Add the bacon and the thyme, then stir to combine. Check for seasoning, and serve!
Tips and Tricks
I like to use a cast iron skillet. Not only does it help in browning the potatoes, but it is really good at keeping a consistent heat.
You will need a lid for your skillet. If you don’t have a lid that fits, you can place a baking sheet over the top. Just remember to use pot holders to remove the baking sheet as it will get hot from the skillet.
While the potatoes will get a little bit softer once stored, this really does make good leftovers. Store in the refrigerator in a covered container.
Frequently Asked Questions
Both! For years, I only served this as a side dish (it goes great alongside chicken!) But more recently, I discovered just how good it is as a savory breakfast, served with an over easy egg on top. It really is perfect both ways!
This recipe really is a great base recipe – feel free to adjust it and play with it according to your tastes. Instead of the thyme, add in some smoked paprika. Or stir in garlic powder, onion powder, chili powder, or even some cayenne pepper for spice!
The word “hash” actually comes from the French word “hacher”, which means “to chop”. It was originally created as a way to use up leftovers.
You totally can! The bacon adds a lot of flavor, so you might need to add in some extra spices or veggies, though. Instead of using the bacon grease to cook the vegetables, you could swap in olive oil or another oil of your choice.
More Sweet Potato Recipes
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The perfect Sweet Potato Hash – sweet potatoes are combined with bacon, onions and sweet red peppers in this easy stovetop side dish.
- 1/2 pound bacon, sliced into 1/2 inch strips
- 1 1/2 cups diced onion
- 1 large red bell pepper, diced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 pound sweet potatoes, peeled and cut into 1/2-inch cubes
- 1/2 teaspoon dried thyme
- Heat a large skillet over medium-high heat and add the bacon. Cook until crisp. Remove with a slotted spoon to a paper towel lined plate.
- Discard all but 2 tablespoons of the bacon grease. Return the pan to medium heat.
- Add the onion, bell pepper, salt, and pepper to the skillet. Cook, stirring often, until the vegetables are softened, about 5 minutes.
- Add the potatoes to the skillet and stir to combine. Cover the skillet and cook for an additional 10 minutes, stirring once halfway through the cook time. After 10 minutes, remove the cover and continue to cook for an additional 5 minutes, stirring as needed, allowing any remaining liquid to evaporate and for the potatoes to lightly brown.
- Stir in the thyme and the reserved bacon. Taste, and add more salt, if needed.
Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide. Nutrition information does not include any eggs.
- Serving Size: 1/6 of recipe
- Calories: 227
- Sugar: 15 g
- Sodium: 588 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 17 mg
Keywords: sweet potato hash