This one-pan sweet potato hash is loaded with summer veggies, bacon and served with or without baked eggs – your choice! It’s delicious, filling and healthy any time of day making it perfect for breakfast, lunch or dinner. It’s paleo, whole30 friendly and low FODMAP too.
Any sweet potato hash recipe is pure comfort for me. Before I had constant leftovers in my fridge due to the whole recipe-blog thing that’s brought us together, my own personal paleo/whole30/mostly low FODMAP diet consisted of random hash recipes that I threw together on a whim usually.
If you’re a longtime reader or have taken some time to dig through my archives, you’ll find my original favorites like this sweet potato sausage and kale hash, butternut chorizo pizza hash and plantain bacon and apple hash. All with my favorite over-medium eggs. Are you hungry yet? All these hash memories are making me want to start chopping up a sweet potato.
I’m sure if you’ve been eating paleo for awhile you can appreciate the idea of eating “almost” the same thing on repeat, with slight variations based on our moods, the season, what we have in the fridge, etc. Actually whether you eat paleo or not, this is a reality for day-to-day life I suppose.
Anyway, since it happens to be summer and all, it only makes sense to load up our sweet potato hash with the best of the summer veggies – summer squash, peppers, tomatoes. And bacon because I don’t travel far without my bacon, if you know what I mean.
If you are experimenting with paleo or considering a Whole30, I HIGHLY recommend you try out the sugar-free bacon from U.S. Wellness Meats. Not sponsored, just an affiliate link that began with a major bacon romance for me during my first Whole30. Their bacon happens to remain my family’s favorite, Whole30 or not, so I continue to buy from them and never regret it.
You might be wondering (or not, but I’ll assume you are) why I’m calling this a sweet potato hash if you don’t see any orange anything in the skillet. If you’ve been around the sweet potato aisles you might recognize that I used Japanese sweet potato for this recipe (purple outside/creamy white inside).
The reason for this is that I simply love them and have been back on a kick lately – they crisp up SO well when fried in bacon fat, it’s completely insane. Really, they make the crispiest baked fries too, you must try them if you get a chance. If your local grocery store doesn’t carry them, Whole Foods and international grocery stores are your best bets. Don’t blame me when you’re hopelessly addicted though, which you will be after the first bite. All that said, this recipe is still completely delicious if you use a traditional orange sweet potato – so no worries!
One more note on the sweet potatoes – in order to make this one-pan and avoid having to roast the sweet potatoes separately, I diced them pretty small and covered them while frying in the bacon fat. You don’t need a perfectly fitting cover, I personally don’t have any actual matching covers for my skillets and just use whatever fits well enough to create some steam. I hope your ready for delicious paleo comfort food, because we’re about to get started. Okay, grab your skillet and let’s cook!
Sweet Potato Hash with Bacon and Summer Veggies {Paleo & Whole30}
Sweet Potato Hash with Bacon and Summer Veggies {Paleo & Whole30}
Ingredients
- 1 medium large white or japanese sweet potato diced (about 2 cups diced)*
- 1 bell pepper any color, diced
- 1 small/med zucchini or yellow squash diced
- 1 cup cherry tomatoes halved
- 6 slices nitrate free bacon sugar-free for Whole30***, cut into bite size pieces
- 4 eggs
- sea salt and pepper
- cilantro or other fresh herbs and green onion for garnish
Instructions
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Preheat your oven to 400 degrees and heat a 10 inch oven-proof skillet (cast iron preferable) over med-hi heat to cook the bacon.
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Add the bacon pieces to the skillet and cook, stirring occasionally to evenly brown, until about 85% done (depending on how crispy you’d like it)
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Remove bacon with slotted spoon to drain on paper towels, then reserve 2 Tbsp of the rendered fat in the skillet to cook the veggies.
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Lower the heat to medium and add the diced potatoes to the skillet, sprinkle with sea salt and pepper to taste and toss with the fat. Cover the skillet (any cover will do) and cook for 3 minutes.
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Remove the cover to stir, re-cover, and continue to cook another 2 minutes or so, or until fork tender. You may want to check to see if they're burning at all, if so, lower the heat, stir and continue.
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Add the diced peppers and zucchini and stir, adding more cooking fat if necessary. Continue to cook until the veggies soften begin to brown.
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Remove from heat and stir in the mostly-cooked bacon and the tomatoes. Then, create “pockets” in the mixture for the eggs. Carefully crack each egg into its pocket and sprinkle with a bit more salt and pepper, and any other preferred seasonings. Place the skillet in the preheated oven and bake until the eggs are cooked to preference - for me, this is usually 10-15 minutes to keep the yolks soft.
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After removing skillet, sprinkle generously with fresh herbs and thinly sliced green onion, if desired, and serve warm for any meal. Serves 4 for breakfast or 6 as a side dish (without eggs**.)
Recipe Notes
*Though I LOVE using a white or japanese sweet potato (the Japanese ones are purple on the outside and white/yellow on the inside) you can absolutely use an orange sweet potato for this recipe.
**If making this without eggs, skip the oven step and lightly cook the bacon and tomatoes while stirring after returning to the skillet.
***My favorite sugar-free bacon (Whole30 compliant) is from U.S. Wellness Meats - it happens to be my family's favorite bacon so we use it all the time!
Nutrition
What I Used to Make My Sweet Potato Hash with Bacon & Summer Veggies:
Want more paleo & whole30 hash recipes? Try one of these!
Bacon Burger ‘n Fries Breakfast Bake
Sweet Potato Bacon & Kale Hash
Butternut Squash Hash with Apples and Bacon
Tell Me!
What’s your go-to paleo meal?
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The fact that you fried the sweet potatoes in bacon fat sounds delicious. Oh yes, and I made your no churn chocolate ice cream recipe. I’m so excited about digging into it.
I think you’ll love it!
This was delicious! We loved it. Weill definitely be making it again! Thank you for the recipe.
That’s great!!
This is fantastic! I love the Oriental SP in it!! We made this for Mother’s Day brunch and it will absolutely be going into my summer rotation of breakfast options. For weekdays I can leave the eggs off and just make an egg or two as I go through the leftovers. And I love that when hosting, it comes out as full dish from the oven – presentation is beautiful! Thank you!
This recipe was so good and my husband liked it even though he doesn’t like sweet potatoes. It turns out looking just like the photo too. I will definitely be making it again.
This was surprisingly good. It kept tasting better and better after each bite! We loved it. Thank you for sharing this terrific recipe.
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Looks like this is a great recipe. I will apply it
I like it! Thank you I will try it!
This recipe is a great idea for a healthy and flavorful meal. Sweet potatoes and summer veggies make a perfect combination.
I love it! I will try it today! Thank U!