Let’s talk about the gloriousness inside this Whole30 sweet potato hash. It’s loaded with crisp bacon, colorful peppers, fresh herbs, and finished with baked eggs. This simple breakfast hash is dairy-free, paleo-friendly, and Whole30 compliant.
Whole30 sweet potato hash will get you through busy mornings
It’s been a busy time at home. Every day brings new little milestones and it’s amazing to watch Sophie learn and change. Those small moments make the hectic schedule feel full and rewarding.
I recently managed to complete a photoshoot while she napped — a rare and victorious stretch of focused time. The morning I made this sweet potato hash was different: Tim was home to keep her company while I made a delicious mess in the kitchen. The dish was absolutely worth it.
Lately I’ve been trying to bring savory breakfasts back into rotation. Smoothies and yogurt bowls are convenient and great, but I missed hearty, egg-forward breakfasts. This hash brings everything together: sweet potatoes, peppers, bacon, and eggs — all in one skillet.
This recipe yields about four servings, which is perfect for a small family or to share over a couple of mornings. If you plan to make a double batch, it stores and reheats nicely.
If you’re planning TV time, this is a great dish to enjoy while watching a show. Personally, it’s been my go-to comfort breakfast and I’ll be keeping it in my weekly rotation alongside smoothies and yogurt bowls for balance.
Why make this hash? It’s fast — about 40 minutes total — and it’s nutrient-dense, with a good mix of protein, healthy fats, and filling carbohydrates. It’s also very adaptable: swap peppers for onions, add greens, or use turkey bacon if you prefer.
Make this Whole30 sweet potato hash for your next weekend breakfast and you’ll see why it’s so satisfying. Whether you’re cooking for a crowd or just want leftovers for a couple of mornings, this recipe delivers.
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Whole30 Sweet Potato Hash
Monica Stevens Le
15 mins
25 mins
40 mins
Breakfast
American
4
463 kcal
Ingredients
- 3 tablespoons avocado oil divided
- 3 medium sweet potatoes chopped into ½” pieces
- 3 bell peppers sliced
- 2 teaspoons seasoning see seasoning list below
- 8 strips bacon cooked and sliced
- 4 eggs
- fresh parsley for garnish
Seasoning
- 2 teaspoons sea salt
- 2 teaspoons black pepper
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
Instructions
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Preheat the oven to 400°F (200°C) and position a rack in the middle. You will use the oven at the end to finish cooking the eggs.
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In a large cast-iron or heavy skillet, heat 2 tablespoons of avocado oil over medium-high heat. Add the diced sweet potatoes and stir to coat. Cook uncovered, stirring occasionally, until the outsides begin to brown. Sprinkle in 2 teaspoons of the seasoning, stir, then cover the skillet and continue cooking until the potatoes are tender, about 10–12 minutes. Remove the lid and stir every 5 minutes to prevent sticking; add a bit more oil if needed.
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While the potatoes cook, heat the remaining 1 tablespoon of oil in another skillet. Add the sliced bell peppers and sauté, uncovered, for 5–7 minutes until softened. Transfer the peppers to the sweet potatoes and stir to combine.
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Stir the cooked bacon into the sweet potato and pepper mixture. Create four shallow wells in the hash and crack an egg into each well. Make sure each well is large enough to keep the yolk contained.
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Transfer the skillet to the preheated oven and bake about 10–12 minutes, or until the egg whites are set to your liking. Remove from the oven, sprinkle with fresh parsley, and serve hot.
Nutrition
Carbohydrates: 29g
Protein: 14g
Fat: 33g
Saturated Fat: 9g
Cholesterol: 193mg
Sodium: 1575mg
Potassium: 720mg
Fiber: 6g
Sugar: 8g
Calcium: 104mg
Tried this recipe?
Let us know how it was!