SWEET POTATO HASH - Combet Pamella

After taking a good, hard look at the menu description (oftentimes snapping a quick photo to remember!) I go home and get to work recreating the tastes, textures, and presentation of the dish.

This sweet potato hash with eggs is the perfect example of bringing a restaurant favorite to our home kitchen and now yours, too.

When the hubby and I were attending dental school in San Antonio, TX we lived just north of downtown. Right down the road was one of the BEST casual eateries in the city that had two of our favorite dishes – these Blackened Fish Tacos and this sweet potato hash recipe.

What is that restaurant, you may be wondering? If I tell you, you have to PROMISE to keep it a secret.

The restaurant is called The Cove. It has an incredible outdoor patio, live music, and TONS of fabulous recipes. You seriously CANNOT go wrong with anything you order there!

Below you will learn how to make sweet potato hash, the ingredients needed, how to make sriracha mayo, easy substitutions to make this recipe Paleo and Whole30 compliant, and how to store and reheat this sweet potato hash browns recipe.

Sweet Potato Hash is a delicious and healthy breakfast hash brown recipe that is made with eggs, full of jalapenos, onions, red bell pepper, and then topped with a spicy Sriracha mayo and a

sprinkle of cilantro.

Course Breakfast, Dinner

Cuisine American

Keyword hash brown recipe, sriracha mayo, sweet potato hash, sweet potato hash recipe

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings 4 servings

Calories 459 kcal

Author London

Ingredients

4 oz. bacon cut into ½-inch pieces

1 jalapeño finely diced

½ red onion finely diced

1 red bell pepper finely diced

1 ½ lbs. sweet potatoes peeled, cut into ½-inch cubes

2 cloves garlic crushed

¾ tsp. salt to taste

¼ tsp pepper to taste

½ cup corn canned or frozen

4 eggs

2 tsp. Sriracha sauce

¼ cup mayonnaise

¼ cup cilantro finely chopped

Instructions

In a large skillet over medium heat cook bacon pieces until cooked through, about 6-8 minutes. Set aside on a paper towel-lined plate and pour bacon grease into a measuring cup. (You should have about ¼-⅓ cup)

Add 2 tablespoons bacon grease back into the skillet with the jalapeño, red onion, and bell pepper.

Sauté vegetables for 4-5 minutes. Add crushed garlic and sauté for 1 minute.

Add an additional 1-2 tablespoons bacon grease or olive oil to the skillet with the cubed sweet potatoes. Stir until well combined and cover skillet with a lid. Cook over medium heat for 7-8 minutes, or until potatoes are almost cooked through.

Mix in corn until well combined. Make 4-5 holes in the hash to let some of the skillet show through and crack one egg into each hole. Cover skillet again and cook for 5-6 minutes or until eggs are cooked to your desired doneness.

While eggs are cooking whisk together the Sriracha sauce and mayonnaise in a small bowl. When ready to serve, drizzle sriracha mayo over the hash* and sprinkle with chopped cilantro. Enjoy!

Recipe Notes