Ingredients
Scale
- 3 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 6 slices thick-cut bacon, chopped
- 1 small yellow onion, finely diced
- 1 red bell pepper, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper (optional for a little heat)
- Salt to taste (usually about 1/2 teaspoon)
- 4 large eggs
- 2 tablespoons fresh parsley, chopped (optional for garnish)
- 1 tablespoon olive oil or bacon drippings (to sauté)
Substitution suggestions: If you prefer turkey bacon or a plant-based alternative, feel free to swap it in. For a lower-fat option, you can roast the sweet potatoes in the oven instead of pan-frying them. And if you’re out of red bell pepper, green or yellow peppers work just as well, or even a handful of fresh spinach stirred in at the end for a pop of color and nutrition.
Instructions
- Start by heating a large skillet over medium heat. Add the chopped bacon and cook until it’s crisp and browned, about 6-8 minutes. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the drippings in the pan.
- Add the olive oil or some of the bacon drippings to the skillet if needed. Toss in the diced sweet potatoes and cook, stirring occasionally, until they begin to soften and brown lightly, about 10-12 minutes. This step is key—I like to let the edges get a little crispy for that perfect texture contrast.
- Stir in the onion, red bell pepper, and garlic. Cook for another 5 minutes, until the onions become translucent and the peppers soften.
- Sprinkle in the smoked paprika, black pepper, cayenne (if using), and salt. Mix well so the spices coat everything evenly. This is where the flavor starts to build, and it always reminds me of the handfuls of spices my grandmother would add without measuring—just by feel.
- Return the cooked bacon to the skillet and stir to combine. Taste and adjust seasoning if necessary.
- Push the hash to the sides of the skillet, creating four small wells. Crack an egg into each well. Cover the pan with a lid and cook over low heat until the egg whites are set but the yolks remain runny, about 5 minutes. If you prefer firmer yolks, cook a minute or two longer.
- Once the eggs are cooked to your liking, remove the skillet from heat. Sprinkle fresh parsley over the top for a little burst of color and freshness.
- Serve immediately, straight from the skillet, and watch as your family digs in with smiles. This is the kind of meal that invites conversation and connection, reminding me why I started RecipeChic in the first place.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International