The best sweet potato hash recipe

Caitlin Bensel

All mushrooms are welcome in a hearty skillet hash—that couldn’t be more true with this sweet potato hash. The sweet potatoes are the stars here – they go so well with the smoky bacon and savory cumin and paprika. A cast iron skillet helps give potatoes and peppers that slightly charred edge that everyone loves. Top it with a fried egg for breakfast, or serve it alongside a grilled ribeye steak for a classic cowboy dinner recipe.

Do potatoes need to be cooked first for hash?

Cooking a hash at higher heat happens quickly, much like a stir-fry, so there’s usually no time for the potatoes to cook through and get those delicious crispy bits on the outside. This recipe takes care of both: the sweet potatoes are steamed in a pan with a splash of water first (no extra pan!), then finish cooking as they brown and crisp.

What does it mean to make bacon?

Rendering is a fancy term for slow cooking fat from meat. For bacon, this means cooking until crisp and the fat has rendered in the pan. Turn the heat up to medium for this step so the bacon doesn’t burn and the bacon fat doesn’t smoke in the pan.

Are cast iron pans non-stick?

Cast iron pans that are well seasoned can act just like your favorite non-stick pan. This does not mean salt and pepper! The “seasoning” here is the layer of oil that has been cooked in the pan. As long as that coating is not damaged (scratched or rusted), it will be non-sticky.

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4 – 6


Preparation time:





Total time:






thick-cut bacon slices, sliced

2 pounds.

sweet potato, peeled and cut into 3/4-inch pieces


red bell pepper, roughly chopped

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  1. Cook bacon in a large cast-iron skillet over medium heat, stirring occasionally, until crisp and browned, 8 to 10 minutes. Meanwhile, thinly slice the onions, keeping the white and light green parts separate from the dark green parts. Leave it aside.
  2. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, reserving the pan drippings. Add the sweet potatoes, bell pepper and onion whites and collard greens to the pan. Cook, stirring occasionally, until just beginning to soften, about 10 minutes. Stir in 1/2 cup water, salt, paprika, cumin, and garlic powder. Cover and cook, stirring occasionally, until potatoes are mostly tender, 8 to 12 minutes.
  3. Uncover and increase heat to medium-high. Cook, stirring occasionally, until the potatoes are tender and browned in spots, and all the liquid has evaporated, 5 to 7 minutes. Stir in reserved bacon and reserved scallion greens.

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