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Sweet Potato Bacon Hash is an easy side dish you can enjoy with breakfast, lunch, or dinner! Sweet potato, bacon, and brussels sprouts… what’s not to love?

Sometimes I make hash as an entree because I can quickly throw in a good protein and tons of veggies to really make the most out of the pan. And, friend, I nearly always throw an egg on top. So good!

Today we’re talking about the kind of hash that’s more of a side dish though. My two favorite are Skillet Breakfast Potatoes (I seriously make this twice a week) and a sweeter version I bet you’ll enjoy is my Cinnamon Raisin Diced Sweet Potatoes.

This Sweet Potato Bacon Hash has the natural sweetness of sweet potatoes, but I still consider this more of a savory hash. The saltiness of the bacon balances out that sweetness. Plus we’re using brussels sprouts to sneak in a green veggie and the dried herbs really help make this a savory winner!

For this and any recipe with bacon, I prefer Wellshire Turkey Bacon. I love that it’s turkey which is lower in calories than the pork kind and significantly lower in fat. Their bacon is also nitrate free and has an awesome ingredient list. I’ve purchased several varieties including their Classic Sliced Turkey Bacon, Turkey Peppered Uncured Bacon, Organic Turkey Bacon, and Sugar Free Paleo Turkey Bacon. All are totally delicious. (And no, this isn’t an ad. They don’t know I exist. I just love their product and want to pass along my recommendation to you.)

5 from 1 vote

Sweet Potato Bacon Hash

By Christina
Sweet Potato Bacon Hash is an easy side dish you can enjoy with breakfast, lunch, or dinner! Sweet potato, bacon, and brussels sprouts… what’s not to love?
Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes
Servings: 4 people


  • 2 tbsp cooking fat of choice, I use EVOO or coconut oil.
  • 1 sweet potato, 2 cups, diced
  • 3 strips of bacon, diced, I use Wellshire Turkey Bacon.
  • 1 lb fresh brussels sprouts, halved
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried thyme
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  • Heat cooking fat of choice (I use EVOO usually) in a cast iron skillet or favorite non stick frying pan.
  • Add diced sweet potato, diced bacon, and halved brussels sprouts to the skillet. Sprinkle with salt, pepper, dried rosemary, and dried thyme. Stir. 
  • Saute on medium high heat, stirring occasionally until sides of potatoes have browned. This usually takes about 5 minutes.
  • Once potatoes and brussels sprouts have some browning, cover the pan with a lid and reduce heat to medium for 5 to 10 minutes. This will quickly soften them up.
  • Hash is done when potatoes are tender. Taste and add more salt and pepper if you like. Serve immediately.


Calories: 176kcal, Carbohydrates: 17g, Protein: 7g, Fat: 10g, Saturated Fat: 6g, Cholesterol: 10mg, Sodium: 577mg, Potassium: 592mg, Fiber: 5g, Sugar: 3g, Vitamin A: 5465IU, Vitamin C: 97.2mg, Calcium: 57mg, Iron: 2.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. wtxcoco says:

    This recipe is incredible!! I put the brussels sprouts in first, otherwise my potatoes get too soggy. It’s a go to & gets used often.

    1. Christina says:

      That’s wonderful! So happy you enjoy it so often!