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Sweet Potato & Bacon Hash {with Poached Eggs}

Libby with Lemony Thyme
Cook Time 15 mins
Total Time 15 mins
Servings 2


  • 4 strips of bacon
  • 1 sweet potato baked, cooled and cubed
  • 1 small onion diced
  • 1 cup sliced mushrooms
  • 1 ear corn kernels removed
  • 1 sprig fresh thyme leaves only
  • 2-3 fresh sage leaves minced
  • salt & pepper
  • 2 eggs poached


  • In a heavy skillet, cook bacon until crispy. Remove from skillet to drain on paper towels. Add onion, mushrooms and corn to pan. Sauté until tender about 5 minutes. Add in minced herbs, cubed sweet potato, salt & pepper.
  • Press mixture into skillet with a spatula and allow to cook, undisturbed for 3-4 minutes over medium-high heat. Use spatula to flip hash in sections. Cook another 3-4 minutes or until lightly browed around the edges.
  • Meanwhile, prepare poached eggs. Serve hash topped with poached eggs.


This recipe begins with one cooked sweet potato. Recipe can be doubled or tripled as needed.