Pesto Sweet Potato Hash with a Crispy Egg

pesto sweet potato hash with a crispy egg overhead

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!

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!

Sometimes I can get in a routine of having the same thing for breakfast. For months, it was warm oatmeal with berries and honey. Then, I switched to overnight oats! My favorite are these banana bread overnight oats!

Lately, Ben and I have been making omelettes EVERY single morning. We love adding my easy homemade salsa and sour cream along with tons of veggies.

Since Spring is here, apparently anyway, I have been loving this hash! 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!

The pesto is SO easy to make. I combined

  • spinach
  • parsley
  • olive oil
  • almonds
  • lemon juice
  • and a teensy bit of parmesan cheese to make the pesto

It’s not a traditional pesto – I just used what I had on hand to make this delicious green sauce. It’s so simple but 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. The delicious golden sweet potatoes, the slight spice of the onion, the juicy zucchini – all with some crispy bacon.

pesto sweet potato hash with a crispy egg egg yolk

Here’s how this hash went down. 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! The sweet potato needs much more time than the other veggies. After about 15 minutes or so, I added in the zucchini and onion. While I let that cook for another 5 minutes, I started cooking the bacon in another pan. Keep in mind, I chopped the bacon into pieces so it would cook faster!

It cooked pretty fast – and once it was done, I added the bacon with some of that flavorful fat into the skillet. I mixed it all together as I tried not to eat the bacon pieces ha!

While that was still warm in the skillet, I quickly threw together the pesto in the food processor. I added about a tablespoon to the skillet and combined.

For the egg, I added butter to a 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!

I highly recommend it for brunch. Especially this weekend. As long as you promise to pair it with a mimosa. Or two! Ha. Have a great weekend. Xo.

Pesto Sweet Potato Hash with a Crispy Egg

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2


  • 2 diced sweet potatoes
  • 1 zucchini
  • 1 white onion
  • 4 slices bacon
  • 1 tsp olive oil
  • salt and pepper to taste

For the Pesto

  • 2 cups spinach
  • 1/2 cup parsley
  • 1/3 cup olive oil
  • 1/3 cup almonds
  • 1/4 cup parmesan cheese
  • juice of one lemon


  1. Begin by cutting all of your vegetables and bacon into small bite size pieces. Add the sweet potatoes into the cast iron skillet on medium heat with a tsp of olive oil. Add salt and pepper to taste. Let them sauté for 10-15 minutes. 

  2. Add the zucchini and onion into the skillet. Cook for an additional 5 minutes. 

  3. While the zucchini and onion are cooking, add the bacon into another skillet and cook it. Once it's done, add the bacon with about a tablespoon of the bacon fat in the skillet. Combine and turn the skillet on low heat and keep it warm. 

  4. Make your pesto! Add spinach, parsley, juice of one lemon, parmesan cheese, almonds, olive oil and salt and pepper to taste to a food processor. Pulse until combined. 

  5. Add 1-2 tbsp of the pesto into the hash. 

  6. Add butter to another skillet and fry your egg! Crack it and let the whites of the egg cook through - for about 2-3 minutes on medium heat. 

  7. Place the egg on top of the hash. Serve immediately and enjoy!



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