Sweet Potato Hash and Eggs
Healthy sweet potato hash loaded with bacon, peppers, & spinach then baked with eggs all in one cast iron skillet. A quick & simple meal you can eat any time of day.
This is a clean-out-my-fridge meal. I seem to do these kinds of meals often because I always find scraps of meats & veggies in the refrigerator that need to be used up. I had a busy day planned so I whipped up this tasty sweet potato hash and eggs to give me energy throughout the day. I cooked everything in one skillet and this delicious meal was on the table within 25 minutes.
How to Make Sweet Potato Hash and Eggs
Preheat the oven to 400 degrees.
Cook the bacon in a 10-inch cast iron skillet over medium-high heat until golden brown and crispy. Remove and place on paper towels to drain; crumble & set aside until needed.
Add the diced sweet potato to the same cast iron skillet and cook, stirring occasionally, until just tender for 5 minutes. Season with salt, pepper, and Aleppo pepper, to taste. Add the bell pepper and onion then cook, stirring occasionally, for 4-5 minutes, or until veggies are tender. Add the spinach, garlic, and crushed red pepper flakes, and cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste.
Make two wells in the skillet and crack an egg in each well. Run the edge of a rubber spatula through the egg whites a few times, being careful not to break the yolk. (This allows the egg whites to cook faster and more evenly).
Place into the oven to bake for 4-5 minutes, or until the whites are set and the yolks are still runny. Remove from the oven and sprinkle the top with the bacon crumbles and fresh parsley. Serve with hot sauce and toast on the side, if desired. Enjoy.
Equipment
- 10-Inch Cast Iron Skillet
Ingredients
- 3 slices of bacon, cooked & crumbled **I use the bacon grease to cook the sweet potatoes & veggies. You may also use some olive oil or butter if you'd prefer.
- 1 sweet potato, peeled & diced
- Sea salt and freshly cracked pepper, to taste
- Allepo pepper, to taste
- ¼ yellow bell pepper, diced
- ¼ yellow onion, diced
- 1 cup baby spinach
- 1 large clove of garlic, minced
- Crushed red pepper flakes, to taste
- 2 eggs
- 1 tbsp fresh parsley, chopped
Instructions
- Preheat the oven to 400 degrees.
- Cook the bacon in a 10-inch cast iron skillet over medium-high heat until golden brown and crispy. Remove and place on paper towels to drain; crumble & set aside until needed.
- Add the diced sweet potato to the same cast iron skillet and cook, stirring occasionally, until just tender for 5 minutes. Season with salt, pepper, and Aleppo pepper, to taste.
- Add the bell pepper and onion then cook, stirring occasionally, for 4-5 minutes, or until veggies are tender.
- Add the spinach, garlic, and crushed red pepper flakes, and cook, stirring constantly for 1 minute. Season with sea salt and freshly cracked pepper, to taste.
- Make two wells in the skillet and crack an egg in each well. Run the edge of a rubber spatula through the egg whites a few times, being careful not to break the yolk. (This allows the egg whites to cook faster and more evenly).
- Place into the oven to bake for 4-5 minutes, or until the whites are set and the yolks are still runny.
- Remove from the oven and sprinkle the top with the bacon crumbles and fresh parsley. Serve with hot sauce and toast on the side, if desired. Enjoy.
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Hash and eggs are such a great combination for a soul-comforting meal! Yours look awesome, Pam.
this sounds like a tasty dish Pam. Bacon and capsicum and sweet potato? Delightful.
I’m a big fan of fried sweet potatoes but believe the only hash I’ve made is with Brussels sprouts. Yours looks delicious and I like how you made it as a one pot meal.
I would love yhis dish.
Love this. This is my kind of hash!!!
I love just turning random leftovers and eggs into dinner!