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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!