Smokey Sweet Potato Hash with Bacon (Gluten-free/Paleo/Whole30)
This sweet potato hash is made smokey with smoked paprika and made even better with bacon! Make a quick, easy, healthier breakfast everyone will love!
Equipment
- oven-safe skillet
Ingredients
- 4 strips of bacon, diced
- 4-5 cups sweet potatoes, diced (or 2-3 sweet potatoes)
- 1/2 red onion, diced
- 1 red pepper, diced
- 1 tsp smoked paprika
- 6 eggs
- 1 tbsp cilantro or chives for garnish (optional)
- 2 avocados, sliced, for garnish (optional)
Instructions
- Preheat the oven 400 degrees.
- Add diced bacon to the cold oven-safe skillet. Turn heat to medium low and cook for 5 minutes or until crispy. Remove bacon to a paper-towel lined plate.
- Turn heat to medium on the skillet. Add sweet potato to the skillet. Cook for 5-7 minutes until the begin to brown. Add the red onion, red bell pepper, and smoked paprika. Stir to combine and cook for another 5-7 minutes or until the veggies are softened. Return bacon to the skillet and stir.
- Place skillet in the oven and bake for 10 minutes.
- Remove and create 6 wells in the hash and add an egg to each well. Return the skillet to the oven and cook until the eggs are done to your liking. (Between 5-10 minutes.)
- Remove from the oven and add cilantro or chives and sliced avocado.