Sautéed Sweet Potato Hash with Bell Peppers and Bacon

By AislePrompt Editorial · Published 2026-04-24 · Updated 2026-04-24

A hearty, vegetable-packed breakfast that crisps perfectly when cooked slowly, with savory bacon and vibrant bell peppers. This American-inspired Whole30 recipe, ready in about 35 minutes, pairs sweet potatoes, bacon, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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 large, peeled and diced into 1/2-inch cubes sweet potatoes
• 4 slices, diced bacon
• 1 medium, diced yellow onion
• 1 red, diced bell peppers
• 2 tablespoons avocado oil
• 1 teaspoon dried thyme
• 1/2 teaspoon garlic powder
• to taste salt
• to taste black pepper

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

Instructions

1. Step 1: Heat avocado oil in a large skillet over medium heat until shimmering. Add diced bacon and cook for 4-5 minutes until crisp, then transfer to a plate.
2. Step 2: Add diced sweet potatoes to the skillet with the bacon grease, pour in 1/2 cup water, cover, and cook for 10 minutes, stirring once, until potatoes are tender.
3. Step 3: Uncover, add diced onion and bell peppers, and cook for 5 minutes until vegetables soften and water evaporates.
4. Step 4: Stir in cooked bacon, thyme, garlic powder, salt, and pepper; cook for 2 more minutes until flavors meld and hash is heated through.