Crispy Sweet Potato Hash with Bell Peppers and Herbs

Sweet Potato Hash with Bacon and Spinach is a delicious breakfast side that pairs perfectly with scrambled eggs, an omelet, or a frittata. With just four main ingredients, this simple recipe delivers crisp, caramelized sweet potatoes and savory bacon in every bite.

When was the last time you made a hash? If it’s been a while, this sweet potato version might reignite your love for morning hashes. The combination of sweet potatoes, bacon, onion, and spinach is easy to prepare and becomes more satisfying as you refine the technique for getting crisp edges on the potatoes.

Perfect hash depends on technique. Below you’ll find the essential steps, ingredient notes, and tips to help you get the potatoes golden and crispy every time, along with photos to guide you.

What is a Hash?:

A hash is a skillet dish of sautéed cubed potatoes mixed with breakfast meat and vegetables, typically served with eggs. Unlike hashbrowns, a hash combines cubed potatoes with ingredients like onion, garlic, and meat for a hearty, savory morning meal. While many restaurant hashes use white potatoes, sweet potatoes make a flavorful and slightly sweet alternative that pairs exceptionally well with bacon and spinach.

Over the years I’ve varied this recipe—sometimes using breakfast sausage, chorizo, bell pepper, or zucchini—but the base idea remains the same: a filling, egg-friendly skillet dish.

Here’s what you’ll need.

Sweet Potato Hash Ingredients:

Bacon: Thick-cut bacon is ideal here for flavor and fat. The rendered bacon fat is used to cook the rest of the dish—no extra oil required if the bacon is fatty enough. If using very lean bacon, add 1–2 tablespoons of avocado oil to prevent sticking.

Onion: Half a yellow onion, sliced and sautéed until translucent or slightly caramelized. Garlic can be added if you like.

Sweet Potatoes: The star of the dish. Use one large or two medium sweet potatoes (about 6 cups chopped) cut into roughly 1-inch cubes. If you prefer, swap in Yukon Gold potatoes.

Spinach: Three cups of loosely packed baby spinach adds color and nutrients. Swap for kale or chard, or omit if you prefer.

Sea Salt: Add to taste at the end to bring the flavors together.

Optional Add-Ins:

Add herbs (fresh or dried), black pepper, half a bell pepper, or sun-dried tomatoes to customize the flavor.

Recipe Adaptations:

• Use 8 ounces of breakfast sausage or chorizo in place of bacon.
• Swap spinach for kale or rainbow chard, or leave greens out entirely.
• Add other vegetables like broccoli, cauliflower, green onions, or zucchini.
• Serve with scrambled or fried eggs, an omelet, or a breakfast casserole.
• Finish with fresh herbs such as parsley or oregano for brightness.

How to Make Sweet Potato Hash:

Cook the Bacon:

Heat a 10–12 inch cast iron skillet over medium-high heat and add the bacon. Cook, stirring frequently, until the bacon is crisp and much of the fat has rendered, about 5–8 minutes. Use a metal spatula to transfer the bacon to a bowl or plate and set aside.

Sauté the Onion:

Add the sliced onion to the skillet and cook in the bacon fat until it becomes translucent and lightly browned, about 3–5 minutes. Transfer the onion to the plate with the bacon, leaving the drippings in the skillet.

Cook the Sweet Potatoes:

Add the chopped sweet potatoes to the skillet and toss to coat evenly in bacon fat. If the pan seems dry, add 1–2 tablespoons of avocado oil. Spread the potatoes in an even layer, cover, and let cook undisturbed for 5 minutes. Stir with a metal spatula, then cover and cook another 2–3 minutes so the potatoes begin to brown and soften.

Put it All Together:

Add the bacon and onions back to the skillet and stir them into the potatoes. Top with the spinach and cover for 1–2 minutes to help the greens wilt and make them easier to mix in. Uncover, stir the spinach into the hash, and continue cooking until the spinach is fully wilted and the potatoes are crisp and cooked through.

Serve the sweet potato hash with your favorite egg dish and a splash of hot sauce if desired.

Cooking Tips:

1. Use a cast-iron skillet for the best golden-brown crust—regular skillets make it harder to achieve the same crispiness.
2. A metal spatula helps you slide under potato pieces to flip them without breaking and to maintain crisp edges.
3. To maximize crispiness, finish cooking over medium-high to high heat, flipping and stirring every 2–3 minutes until browned.

If you enjoy hashes, try variations with different vegetables or meats to keep breakfast interesting. Below are some serving ideas to pair with this hash.

Serving Suggestions:

• Pesto chicken omelet or a simple cheese omelet
• Spinach frittata with zucchini and sun-dried tomatoes
• A Mediterranean-style breakfast casserole
• Pesto and sun-dried tomato breakfast scramble

Drop a comment to share how you like to serve your sweet potato hash.