This Pesto Sweet Potato Hash is filled with caramelized sauteed veggies, bacon and a vibrant, bright pesto! Oh, and did I mention it’s topped with a crispy, buttery fried egg? Yes please!
This recipe was originally published in April 2018 – I’ve since updated the photos and tweaked the recipe slightly!
I looooove sweet potatoes. They’re easily my favorite vegetable. I eat them as fries, mashed, baked, sautéed….basically just give me a sweet potato and I’ll eat it.
I especially love them in this Pesto Sweet Potato Hash! This is such a wonderful way to clean out those older veggies in your fridge and to diversify what you have for breakfast!
I don’t know if you guys are like me but sometimes I can get into a routine of having the same thing for breakfast. For the past few months, it was gingerbread oatmeal. Also, I’m pretty sure Ben and I ate eggs and sprouted toast everyday for a YEAR straight. Whew!
And now that a new year has begun, it’s time to change up the ol breakfast routine again. Goodbye buttery toast and hello tangy, cheesy, flavor punch packed sweet potato hash with a runny egg! I’m here for it! Are you?!
Why You’ll Love This Breakfast:
It’s so crunchy, flavorful and delicious on its own – but when you add both the crispy fried egg AND the homemade pesto…it’s out of this world!
This recipe is so super versatile and time saver friendly. First off, you can absolutely make homemade pesto if you want to go super chef vibes on us. I recommend my cashew pesto! It’s Incredibly creamy and so delicious.
Buuuuuut, listen, not everyone has the time or desire to make homemade pesto and I’m all ears SO just buy store bought! I personally love either the Aldi brand, Classico brand or the Barilla brand. Plus, you can use it for another recipe too! Cheesy Pesto Spaghetti Pie anyone?!
The pesto has simple ingredients but it’s so extremely flavorful. It’s bright, tangy and sharp. It compliments the vegetables so well.
Speaking of vegetables, you can really use anything you have in your fridge. Two vegetables that I think are pretty vital are: sweet potatoes and onion!
Within this hash, I also added zucchini and BACON! Oh yes.
Bacon makes everything better, right? Right. I love the savory element it added and hello, you can’t beat crispy bacon.
I love the crunch of the zucchini as well! All the veggies for me!
Ugh, it’s just all so so delicious – the delicious golden sweet potatoes, the slight spice of the onion, the juicy zucchini – all with some crispy bacon. OH, and hello crispy buttery fried egg on top!
You can’t have a hash without a fried egg, right? It adds SO much incredible flavor to it. Yum!
Ingredients You Need:
- Sweet potatoes
- Yellow onion
- Olive oil
- Salt and pepper to taste
- Pesto (homemade or store bought)
Tips for Making the BEST Sweet Potato Hash
Here’s how this hash went down. First, I started off by cooking the bacon in the oven! Have y’all ever done this?! It seriously saves SO much time and it’s so much less clean up and hassle then cooking it on the stovetop and getting popped every 2 seconds.
You just have to line a baking sheet with tin foil and then add your bacon – cook at 400 for about 15 minutes OR until your desired crispiness!
While that’s cooking, I began by chopping up all of the veggies – it’s always nice to just get that out of the way, right?
Then, I added the sweet potato to a cast iron skillet with some olive oil and a large pinch of salt.
The sweet potato needs much more time than the other veggies. Make sure that you’re consistently moving it around in the pan to make sure that it doesn’t get burnt! Caramelized is one thing – we don’t want burnt!
After about 10 minutes or so, add in the zucchini and onion as well as another pinch of salt. Let cook for another 5 minutes.
Next, your bacon should be done so remove it from the oven to let it cool. Then roughly chop it up! Oh, and if you really love yourself, be sure to reserve a tablespoon (or more!) of the bacon fat from the sheet pan and add it to the skillet!
Next, add in about 2 tbsp of the pesto. You can definitely add more! Just be sure to taste before you do!
For the egg, I added butter to another skillet and cracked the egg and let it cook for about 2-3 minutes until the whites cooked through completely.
The end result? A hearty, delicious and wholesome meal. You can eat it for breakfast, brunch, lunch or dinner!
No sweet potatoes? No worries! I would recommend using Yukon Gold potatoes as they crisp up very nicely in a pan!
If you want some extra greens, be sure to add in some kale or spinach! Add it in at the end of cooking because it won’t take long for it to cook down.
Not a fan of bacon? Add prosciutto instead! Or if you want to get really crazy, add in spicy breakfast sausage!
Don’t like runny eggs? You can always add a few eggs to a cup, whisk them together with some salt and pepper and pour it over top of the cooked veggies and scramble the eggs!
This would also be amazing with some freshly shredded parmesan on top!
I hope you guys enjoy this delicious, hearty recipe! Xo – Haylie
Did you like this recipe? Here are a few others you might enjoy:
Thank you so much for following along here, friends! Want to see more? Be sure to follow ourbalancedbowl on Instagram and tag me with your photo if you end up making a recipe! You can also post a photo of your recipe to the Our Balanced Bowl Facebook page! Like a recipe that you saw? Follow me on Pinterest here! I always love to see your re-creations! If you do make a recipe, it would make my whole day if you were to rate and comment so I can get your feedback! Lots of love! – Haylie
Pesto Sweet Potato Hash with a Crispy Egg
This Pesto Sweet Potato Hash is filled with caramelized sauteed veggies, bacon and a vibrant, bright pesto! Oh, and did I mention it's topped with a crispy, buttery fried egg? Yes please!
- 2 medium sweet potatoes, diced into bite size pieces
- 1 small zucchini, diced into half moons
- 1 yellow onion, finely diced
- 4 slices cooked bacon, roughly chopped
- 1 tsp olive oil
- 2-3 tbsp homemade or store-bought pesto
- 2 large eggs
- 1 tbsp butter
- fresh basil to garnish
Preheat the oven to 400. Line a baking sheet with aluminum foil and add the bacon. Cook for 15 minutes or until desired crispiness.
While the bacon is cooking, cut all of your vegetables. Cut the sweet potatoes into bite size pieces, the onion into finely diced pieces and the zucchini into half moons.
Add 1 tsp of olive oil to a large cast iron skillet. Add the sweet potatoes into the cast iron skillet on medium heat. Add a large pinch salt and pepper to taste. Let them sauté for 10 or so minutes, moving them around consistently to make sure they don't burn!
Once the 10 minutes is up, add the zucchini and onion into the skillet. Cook for an additional 5 minutes or until the potatoes are fork tender.
Once the bacon is done cooking, roughly chop it and add the bacon with about a tablespoon of the bacon fat in the skillet. Stir to combine and turn the skillet on low heat and keep it warm.
Add 2-3 tbsp of the pesto into the hash. Taste and adjust for seasoning!
Add butter to another skillet and fry your eggs! Let the butter melt and gently crack the eggs in. Sprinkle a pinch of salt and pepper on the eggs and let the whites of the egg cook through - for about 2-3 minutes on medium heat.
Place the egg on top of the hash. Serve immediately and enjoy! Garnish with basil if desired.
You can definitely add MORE pesto if needed! Store leftovers in tupperware in refrigerator. Keeps for 2-3 days.