Sweet Potato Hash with Eggs and Bacon
Looking for something versatile for breakfast or dinner? You need a good go-to recipe for Sweet Potato Hash with Eggs and Bacon. My method of roasting the sweet potatoes at the same time as you cook everything else in one skillet means that you get a perfectly cooked, fast hash every time.
Here’s the thing about a great sweet potato hash. If you cook your sweet potatoes in a skillet, you really need to cook a small amount at a time. The potatoes cannot be crowded or you’ll get mushy instead of crispy potatoes. The solution? Use the oven. In the oven you can roast plenty of sweet potatoes at once until they’re crisp-tender. Meanwhile, cook everything else in a single skillet. And combine it all at the end. Top it with a great sunny side or over-easy egg!
- 1 1/2 pounds sweet potatoes
- 2 tablespoons cooking oil, divided
- 1 teaspoon kosher salt, divided
- 10 ounces button mushrooms
- 12 strips uncooked bacon
- 1 cup kimchi
- 3 eggs
- black pepper
- chopped green onions, for garnish (optional)