Oh, you guys. I’ve been dreaming about sharing this recipe with you for ages! You know those days when the weather’s gloomy, and you just need a little bit of sunshine on your plate? That’s exactly when this sweet potato hash swoops in like a culinary superhero. It’s vibrant, it’s comforting, and honestly, it’s just downright happy food. My family requests this at least once a week, especially on those lazy weekend mornings when we can all gather around the table without a rush. It’s so much more than just roasted vegetables; it’s a hug in a bowl, a colorful burst of flavor that never fails to brighten my mood. I’ve tinkered with countless variations over the years, trying to get that perfect balance of sweet, savory, and just a hint of spice, and I’m so thrilled to finally land on this version. It reminds me a little bit of the classic breakfast hash you might find at a diner, but with that irresistible natural sweetness and earthy goodness that only Sweet Potatoes can bring. If you’re looking for a dish that’s both incredibly satisfying and surprisingly good for you, well, you’ve found it. Let’s get cooking!

What is sweet potato hash?

So, what exactly *is* sweet potato hash? At its heart, it’s a simple yet glorious medley of diced Sweet Potatoes, often cooked until they’re tender and slightly caramelized, mixed with an assortment of other goodies. Think of it as a flavor-packed skillet where sweet potatoes are the star, but they bring along their best friends – onions, peppers, maybe some smoky bacon or savory sausage – to create a symphony of taste and texture. It’s the kind of dish that can be dressed up or down, enjoyed for a hearty breakfast, a satisfying brunch, or even a light, wholesome dinner. The “hash” part refers to the dicing and pan-frying method, which gives everything those lovely crispy edges and soft interiors. It’s essentially a one-pan wonder that’s designed to be fuss-free and incredibly delicious. I love how the natural sweetness of the potato plays against other savory elements, making it a really well-rounded dish that appeals to pretty much everyone. It’s pure comfort food with a healthy twist, and that’s a win-win in my book!

Why you’ll love this recipe?

There are so many reasons why this sweet potato hash has become a staple in my kitchen, and I just know you’re going to fall in love with it too. First off, the FLAVOR! Oh my goodness, the flavor. You get that deep, comforting sweetness from the Sweet Potatoes, which gets even better when they start to caramelize in the pan. Then, you add in the savory punch of whatever protein you choose – crispy bacon is my personal go-to, but good quality breakfast sausage is also divine – and the mellow sweetness of sautéed onions and bell peppers. A little pinch of smoked paprika and a dash of cayenne pepper add just enough warmth and depth without being overpowering. It’s a flavor profile that’s both exciting and incredibly grounding.

Next up, SIMPLICITY. Seriously, this is a lifesaver on busy mornings or when you’re just not feeling a complicated meal. You chop, you sauté, you simmer – that’s pretty much it! It’s a one-pan wonder for the most part, which means less cleanup, and who doesn’t love that? It feels fancy enough for a weekend brunch with friends but is easy enough to whip up on a Tuesday.

And let’s talk COST-EFFICIENCY. Sweet Potatoes are wonderfully budget-friendly, and the other ingredients are pretty standard pantry staples. This is a dish that doesn’t break the bank but delivers big on taste and satisfaction, making it a smart choice for families or anyone trying to eat well without spending a fortune.

Finally, the VERSATILITY! This Sweet Potato hash is a blank canvas for your culinary creativity. Love spicy? Add more chili flakes. Craving something herby? Toss in some fresh parsley or chives at the end. Want to make it a complete meal? Top it with a perfectly fried egg (runny yolk is non-negotiable for me!) or even some avocado slices. It pairs beautifully with a side of toast or a simple green salad. What I love most about this recipe is that it’s adaptable. It’s perfect when you’re craving something warm and hearty but don’t want to spend hours in the kitchen. It’s the ultimate comfort food that feels nourishing and utterly delicious, and I think that’s pretty special.

How do I make sweet potato hash?

Quick Overview

This sweet potato hash is all about building layers of flavor in one skillet. We’ll start by rendering some savory goodness, then soften our aromatics, and finally, introduce the star – the sweet potatoes – letting them get beautifully tender and slightly crispy as they cook. It’s a straightforward process that requires minimal fuss but yields maximum reward. The beauty of this method is how it allows the sweet potatoes to absorb all those wonderful savory notes from the other ingredients, creating a dish that’s both comforting and incredibly satisfying. Trust me, the aroma that fills your kitchen as this cooks is pure magic.

Ingredients

For the Main Event (Sweet Potatoes & Veggies):
2 large sweet potatoes (about 1.5 lbs total), peeled and diced into 1/2-inch cubes. I always look for firm, smooth-skinned sweet potatoes – they tend to be sweeter and less stringy. Organic is great if you can find it, but honestly, any good quality sweet potato will work wonders here. Don’t worry about perfect cubes; rustic is good!

1 medium yellow onion, diced. Yellow onions offer a nice balance of sweetness and a little bite when cooked.

1 red bell pepper, diced. Red bell peppers add a beautiful pop of color and a touch of sweetness. Any color will work, but red is my favorite for this dish.

1 green bell pepper, diced. For a bit of earthy freshness and another color dimension.

2 tablespoons olive oil or avocado oil. I prefer avocado oil for its higher smoke point, which is great for getting those nice crispy edges on the sweet potatoes.

1 teaspoon smoked paprika. This is key for that lovely smoky depth. Don’t skip it!

1/4 teaspoon cayenne pepper (or more, to taste). Just a little kick to wake up the flavors!

Salt and freshly ground black pepper, to taste. Always season generously!

For Extra Savory Goodness (Optional but HIGHLY Recommended!):
4-6 slices of good quality bacon, diced. This is my absolute favorite addition. The rendered fat adds incredible flavor to everything.

OR

1/2 lb breakfast sausage, casings removed. A great alternative if you’re not a bacon fan.

For Serving (Optional but Divine!):
2-4 large eggs. Fried or poached, with that glorious runny yolk. It’s the perfect finishing touch!

Fresh parsley or chives, chopped, for garnish. Adds a burst of freshness and color.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell peppers and continue to cook for another 5 minutes until they’re also starting to soften. This step builds the savory foundation of our hash.

Step 3: Add Sweet Potatoes & Spices

Now for the star of the show! Add your diced sweet potatoes to the skillet. Sprinkle them generously with salt, pepper, smoked paprika, and cayenne pepper. Stir everything together really well to ensure the sweet potatoes are evenly coated with the spices and get a nice little toasting in the pan.

Step 4: Cook Until Tender & Caramelized

Reduce the heat to medium-low, cover the skillet, and let the sweet potatoes cook for about 15-20 minutes, stirring every 5 minutes or so. You want them to become tender when pierced with a fork, but also to start developing some lovely crispy, caramelized edges. This slow cooking is what gives the hash its amazing texture and depth of flavor. If the pan seems dry, you can add another tablespoon of oil or a splash of water.

Step 5: Add Cooked Protein Back In

Once the sweet potatoes are tender and nicely browned, stir in your cooked and crumbled bacon or sausage (if using). Cook for another 2-3 minutes, just to heat everything through and let the flavors meld together.

Step 6: Taste and Adjust

Give your sweet potato hash a final taste and adjust the seasoning with salt and pepper as needed. If you like it spicier, add a little more cayenne pepper.

Step 7: Serve It Up!

Serve the sweet potato hash immediately. If you’re feeling indulgent (and I usually am!), top each serving with a perfectly fried or poached egg. The runny yolk is like a luscious sauce that ties everything together. Garnish with fresh chopped parsley or chives for a bright, fresh finish.

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

If you’re using bacon, start by placing your diced bacon in a large, cold, oven-safe skillet (cast iron is ideal here!). Turn the heat to medium-low and let the bacon slowly render its fat. This takes about 8-10 minutes. Once the bacon is crispy, use a slotted spoon to remove it from the skillet and set it aside on a paper towel-lined plate, leaving about 1-2 tablespoons of the rendered bacon fat in the skillet. If you’re using sausage, brown it in the skillet until cooked through, then remove it and set aside, leaving about 1-2 tablespoons of fat. If you’re going meat-free or using oil, add your olive oil or avocado oil to the skillet and heat over medium heat.

Step 2: Sauté Aromatics

Add the diced yellow onion to the skillet with the reserved fat or oil. Cook, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes. Then, add in the diced red and green bell