Maple-Bacon Sweet Potato Hash with Scrambled Eggs

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A savory-sweet breakfast featuring caramelized sweet potatoes, crispy bacon, and fluffy scrambled eggs, ready in 35 minutes for a satisfying morning start. This American-inspired recipe (vegetarian), ready in about 35 minutes, combines sweet potato, 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

• 1 medium (12 oz), peeled and diced into 1/4-inch cubes sweet potato
• 4 slices, chopped bacon
• 1/4 cup, finely chopped yellow onion
• 1/4 cup, chopped fresh parsley
• 2 large eggs
• 1 tbsp butter
• 1 tbsp maple syrup
• 1/4 tsp for potatoes, pinch for eggs salt
• 1/8 tsp for potatoes, pinch for eggs black pepper

The nonstick pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp butter in a large non-stick skillet over medium heat. Add 4 slices chopped bacon and cook for 3-4 minutes until crispy, then remove with a slotted spoon and set aside, leaving bacon fat in the pan.
2. Step 2: Add the diced sweet potatoes to the skillet and season with 1/4 tsp salt and 1/8 tsp black pepper. Cook for 8-10 minutes, stirring occasionally, until tender and golden brown around the edges.
3. Step 3: Add 1/4 cup finely chopped yellow onion and cook for 2-3 minutes until translucent and fragrant, then stir in 1 tbsp maple syrup and cook for 1 minute until caramelized.
4. Step 4: Return the cooked bacon to the skillet and stir to combine. Remove from heat and stir in 2 tbsp of the chopped parsley.
5. Step 5: Heat a small non-stick skillet over medium-low heat. Add 2 large beaten eggs and cook for 3-4 minutes, stirring gently with a rubber spatula until softly set and creamy, then season with a pinch of salt and pepper.
6. Step 6: Divide the sweet potato hash between two plates, top with scrambled eggs, and garnish with the remaining 2 tbsp chopped parsley.