Sweet Potato Breakfast Hash with Bacon, Feta and Avocado
This savory Sweet Potato Breakfast Hash with Bacon and Avocado is elegant enough to serve at brunch, and easy enough to whip up for a great weekend breakfast treat.JUMP TO RECIPE
What’s now as much a staple in my home as the classic bacon and eggs, this Sweet Potato Breakfast Hash was inspired by a delicious side dish I had at local eatery Be Well Bakery & Café one day for lunch with a friend. I’d had sweet potato hashes/sides before, but this hash was different. It was so full of flavor I just had to try and recreate it at home.
The original dish was a super flavorful side, but I wanted to transform my hash into something more hearty that felt like a real meal. I added in bacon, avocado, scallion, garlic and feta cheese for substance and a boost in flavor.
So one weekend, with my great healthy-hearty breakfast idea and my go-to food critic boyfriend waiting in the wings, I got to work. I brought in the unsung workhorse of the kitchen, the trusty microwave to help out as well, cutting down the daunting time spent over the stove waiting for raw potatoes to cook (one of my least favorite activities). A quick trip through the microwave in a bowl of water while I prepped the other ingredients, and the potatoes are already halfway done, making it that much easier to get this breakfast on the table for my patient food critic and his discerning palate.
Once I added the helped-along potatoes to the already well underway mix of bacon-y goodness, it was just a short while until I was topping the bowls of golden-colored goodness with crispy bacon, creamy avocado, tangy scallion and salty feta cheese. A fried egg on top for good measure, and we’re ready to present to the judge and see if we have a winner. Hot sauce in hand, I brought my in-house Gordon Ramsey his breakfast.
A quick cut through the eggs to make sure they aren’t “shite,” and the judge takes his first bite. If his wide-eyed grin and happy food dance aren’t enough for me, his clean plate is. Ladies and Gentlemen, we have a winner!
This sweet potato hash is as easy as it is delicious, and is customizable to your tastes, mood or whatever you have in the fridge. It takes on a Mexican flair when you replace the bacon with some crumbled chorizo, or loses some of it’s fat content when you replace bacon with turkey bacon. You can play around with the ingredients a bit and still come out with a truly satisfying, pretty healthy breakfast dish.
Can I use a different cheese in the Sweet Potato Breakfast Hash ?
We also enjoy a little smoked gouda, fresh grated parmesan or even a bit of crumbled goat cheese here. Think strong flavored cheeses that complement the other ingredients in the dish.
Can I use another meat for the hash other than bacon?
Absolutely! I regularly switch things up and do breakfast sausage or chorizo (a fan fav) and even turkey bacon. If using sausage, brown like bacon and add back in. If using turkey bacon, add in at the end before the garlic and cook through, not in the beginning like the bacon.
Sweet Potato Breakfast Hash with Bacon and Avocado
- 3 strips bacon, chopped*
- 2 medium sized sweet potatoes, cut into small cubes
- 4 mini sweet peppers or 1 small red bell pepper, finely chopped
- 4 scallions sliced, greens and whites separated
- 2 cloves of garlic, crushed
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 1 avocado, sliced
- 1/4 cup feta cheese, crumbled*
- 2 tbsp unsalted butter, plus 1 tbs for eggs
- 1 tsp olive oil
- 2-4 eggs
- Peel and chop sweet potato into small uniform cubes (about ¼”). Place into microwave safe bowl, cover with water and cook on high 10 minutes.
2. While the potatoes cook/soften, cook your bacon over medium-low heat until crisp and remove to paper towels to drain, reserve fat in pan. Meanwhile, chop your peppers and scallions. Add scallion whites and chopped peppers to reserved bacon fat and cook over medium-low heat, season with salt and pepper.
3. Once sweet potatoes have cooked 10 minutes in the microwave, strain them and add directly to the pan with the peppers and scallion whites, add in butter and olive oil and toss to combine and lightly season again with salt and pepper. Cook over medium-low heat for about 8-10 minutes, stirring occasionally, until sweet potatoes take on color and are soft/smash easily when pressed with a wooden spoon or spatula. Add in garlic and toss to combine. Cook until fragrant, about one minute.
4. Turn off heat and remove sweet potato mixture to serving bowls or plates. If topping with eggs, add 1 tbs butter to pan and heat over low heat. Fry eggs to your liking (we like ours over easy and sunny side up, depending on mood). My eggs take somewhere around 2 minutes to cook.
5. While your eggs cook, top each bowl of hash with the crisp bacon, feta, avocado slices and reserved scallion greens.
6. Top with fried eggs and serve with your favorite hot sauce.
Sub 3 strips turkey bacon, 3 oz chorizo crumbled or 3 oz breakfast sausage crumbled for bacon, if desired.
Sub crumbled goat cheese, smoked gouda or fresh grated parmesan for feta.
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