Sweet Potato Hash & Eggs

This isn’t what I was going to post today, but after having received several recipe requests for the picture I posted on Instagram, I figured this was better than simply copying and pasting in folks’ DMs.

Truthfully, I had seen several different recipes for this on Pinterest, but seeing that my little sister tried it really intrigued me. I don’t what it is about people that you know trying something that makes you want to try it too, but that’s what her photo did for me.

The Husband isn’t thrilled with the recent influx of sweet potatoes, but this time I don’t care… This was DELICIOUS! and the next day I made it again and added Brussels sprouts and a little curry powder similar to my curried honey bourbon shrimp. On this journey to not only weigh less but also be healthier (& even sexier than I was before the munchkins turned my body inside out), I had to find as many ways as possible to be satisfied on less calories, and – for me – this is a great way to do it! I will definitely be adding this one to the breakfast rotation.

Sweet Potato Hash & Eggs
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  • 1 medium sweet potato
  • 4 bacon slices
  • 1/2 yellow onion, chopped
  • 2Tbsp. unsalted butter
  • 4 eggs
  • Honey
  • Brussels sprouts (optional)
  • 1/2 tsp. curry powder (optional)


  • Cut sweet potatoes into bite sized cubes and boil just until tender.
  • Fry bacon, remove from pan, and chop.
  • Remove half of the bacon fat from the pan and add in the butter, onions, and sweet potatoes (and Brussels sprouts, if using).
  • Once onions are tender, drizzle with honey and separate to create spaces for the eggs.
  • Crack the eggs in the spaces and allow to fry until yolks have reached desired firmness.

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