Maple-Bacon Sweet Potato Hash

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A savory-sweet breakfast hash featuring tender sweet potatoes, crispy bacon, and a hint of maple syrup, topped with perfectly runny fried eggs for a satisfying morning meal. This American-inspired recipe, ready in about 40 minutes, combines sweet potatoes, bacon, yellow onion into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 450 calories and feeds 2, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium, peeled and diced into 1/2-inch cubes (about 2 cups) sweet potatoes
• 4 slices, chopped (about 4 oz) bacon
• 1 small, finely chopped (about 1/2 cup) yellow onion
• 1/2 cup frozen peas
• 2 tbsp olive oil
• 1 tbsp pure maple syrup
• 1/4 tsp dried thyme
• 1/4 tsp salt
• 1/8 tsp black pepper
• 2 large eggs

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Instructions

1. Step 1: Place 4 slices bacon, chopped (about 4 oz) in a large skillet over medium heat and cook until crisp, about 5-7 minutes. Remove bacon with a slotted spoon, leaving the fat in the skillet.
2. Step 2: Add 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes (about 2 cups) and 1 small yellow onion, finely chopped (about 1/2 cup) to the skillet with the bacon fat. Season with 1/4 tsp salt and 1/8 tsp black pepper. Cook, stirring occasionally, until potatoes are tender and golden brown, about 15-18 minutes.
3. Step 3: Stir in 1/2 cup frozen peas, 1 tbsp pure maple syrup, and 1/4 tsp dried thyme. Cook for 2 minutes until peas are heated through and flavors are combined.
4. Step 4: Return 4 slices bacon, chopped (about 4 oz) to the skillet and stir to combine. Season with additional salt and pepper to taste.
5. Step 5: While the hash cooks, heat a non-stick skillet over medium heat and add 1 tsp olive oil. Crack 2 large eggs into the skillet and cook until whites are set and yolks are runny, about 2-3 minutes.
6. Step 6: Serve the hash topped with the fried eggs.