I’ve got a delicious new recipe for a holiday brunch, or anytime! We love a good breakfast hash, and this Sweet Potato and Beef Bacon Hash has an incredible fusion of flavors between the sweet potatoes, savory spices, and the star of the show, smoky beef bacon! We’re big fans of beef bacon in my family, and you may remember that I recently shared a Beef Bacon and Gruyere Egg Bites recipe. Stay tuned for more delicious beef bacon recipes, as I’ve been developing lots of recipes using beef bacon! Back to today’s recipe for beef bacon and sweet potato skillet hash. It’s hearty, done in about 30 minutes, and the bacon and sweet potato hash presents beautifully enough to serve for guests.
This recipe was originally created for a sponsored social media partnership with Godshall’s. All opinions are my own. #GodshallsPartner
What you need to make this beef bacon and sweet potato hash
- 1 (10-ounce package) Godshall’s Beef Bacon, chopped. Naturally wood smoked, Godshall’s Beef Bacon cooks crispy just like traditional pork bacon, but with more protein and less fat. It’s been a go-to of my family’s for the last few years, as it works perfectly on its own or in recipes like this one. It’s just #SimplyBetterBacon! Don’t have beef bacon? You can easily substitute pork or turkey bacon in the recipe as well.
- 2 pounds sweet potatoes, peeled and diced
- 1 red bell pepper, diced
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cumin
- Chopped green onions, for garnish
How to make Beef Bacon and Sweet Potato Skillet Hash
If you want to see the Skillet Sweet Potato and Beef Bacon Hash steps visually, watch me make this recipe in a video on Instagram here. To make it, start by cooking the chopped beef bacon in a large skillet over medium heat, stirring occasionally until crisp (about 8-10 minutes). Remove the beef bacon from the skillet to a paper towel lined plate, reserving the drippings in the skillet.
If necessary, add a little more cooking oil to the skillet (since beef bacon has less fat than pork bacon, not as much oil will render from it). Add the diced sweet potatoes to the skillet and stir to coat in the reserved drippings. Cover with a lid and cook for 4 minutes, without stirring. Flip the potatoes, replace the lid, and cook for another 3 minutes, or until slightly softened and starting to crisp.
Remove the lid from the sweet potato skillet hash and reduce the heat to medium-low. Add red bell pepper, garlic, salt, pepper, paprika, and cumin to the skillet. Cook, stirring occasionally, for 8-10 minutes, or until the potatoes and bell pepper are tender. Stir in the reserved cooked beef bacon.
Serve the bacon hash topped with chopped green onions.
Here’s the Beef Bacon and Sweet Potato Skillet Hash recipe! Enjoy, and stay tuned for more recipes with beef bacon!
Skillet Sweet Potato and Beef Bacon Hash
I’ve got a delicious new recipe for a holiday brunch, or anytime! This Sweet Potato and Beef Bacon Hash has an incredible fusion of flavors between the sweet potatoes, savory spices, and the star of the show, smoky beef bacon! This recipe for beef bacon and sweet potato skillet hash is hearty, done in about 30 minutes, and the bacon and sweet potato hash presents beautifully enough to serve for guests.
Ingredients
- 1 (10-ounce package) Godshall’s Beef Bacon, chopped
- 2 pounds sweet potatoes, peeled and diced
- 1 red bell pepper, diced
- 2 cloves garlic minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon paprika
- 1/8 teaspoon ground cumin
- Chopped green onions, for garnish
Instructions
- Cook the chopped beef bacon in a large skillet over medium heat, stirring occasionally until crisp, 8-10 minutes. Remove beef bacon from the skillet to a paper towel lined plate, reserving the drippings in the skillet.
- If necessary, add a little more cooking oil to the skillet. Add the sweet potatoes to the skillet and stir to coat in the reserved drippings. Cover with a lid, and cook for 4 minutes, without stirring. Flip the potatoes, replace the lid, and cook for another 3 minutes, or until slightly softened and starting to crisp.
- Remove the lid from the skillet and reduce the heat to medium-low. Add red bell pepper, garlic, salt, pepper, paprika, and cumin to the skillet. Cook, stirring occasionally, for 8-10 minutes, or until the potatoes and bell pepper are tender. Stir in the reserved beef bacon.
- Serve topped with chopped green onions.
Notes
Naturally wood smoked, Godshall’s Beef Bacon cooks crispy just like traditional pork bacon, but with more protein and less fat. It’s been a go-to of my family’s for the last few years, as it works perfectly on its own or in recipes like this one. Don't have beef bacon? You can easily substitute pork or turkey bacon in the recipe as well.
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