Recipe Overview | Cooking Essentials

Bacon and sausage sweet potato hash with spices, onion, bell pepper, and baked eggs, topped as desired. Oven-finished in skillet.

If you’re lucky enough to stay at Sullivan’s Bed and Breakfast (that’s our guest bedroom), eating will be the most memorable experience of your trip. As a master host, Tom has the smell of breakfast circulating the room before you even wake up. It sometimes feels like a sprint to get out of bed just to see what he’s put together. A traditional breakfast of choice is his sweet potato hash.

I find this dish to be the converter of the non–sweet potato believers. My dad, for example, doesn’t care for sweet potatoes, but he really enjoys this recipe to the point that he goes back for seconds. It’s such a simple dish, but the presentation has you feeling like you’ve been served by a private chef in the Hamptons, and the flavors match.

– Rach Sullivan

Sweet Potato Hash

Bacon and sausage sweet potato hash with spices, onion, bell pepper, and baked eggs, topped as desired. Oven-finished in skillet.
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Serves: Breakfast
Serves: 4
Phase: Luteal
Prep Time: 15 minutes
Cook Time: 40 minutes


  • 3 strips bacon cut into 1/2-in (1.25cm) pieces
  • 4 oz 115g ground breakfast sausage
  • 1 medium sweet potato cut into 1/2-in (1.25cm) cubes
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1 tsp pepper
  • 1 medium onion roughly chopped
  • 1 medium bell pepper any color, roughly chopped
  • 4 large eggs
  • Avocado or olive oil as needed
  • Optional toppings: thinly sliced green onions hot sauce, sauerkraut, roasted red peppers, and avocados


  • Heat a medium cast-iron skillet over medium heat. Add the bacon and sausage. Cook until the sausage is cooked three-fourths through, breaking it up as it cooks. Remove meats to a plate. Preheat the oven to 400°F (200°C).
  • Raise the heat on the stove to medium-high. Add the sweet potatoes to the skillet. Stir to coat the potatoes in the bacon oil, and then stir in the smoked paprika, salt, and pepper. We like our potatoes crispy on the outside and soft in the middle, so we allow them to sit undisturbed until a crust forms, about 7 to 10 minutes, depending on your skillet. If you like the potatoes softer, just cover the skillet after adding the spices, and cook over medium heat for 7 to 10 minutes.
  • Once the sweet potatoes are nearly cooked to desired tenderness, add the onion and pepper. Cook for an additional 2 to 4 minutes, stirring occasionally, until the onions and peppers are soft and fragrant. Add the meat back in, and stir to combine. Create 4 wells where you will crack each egg. Carefully crack an egg into each space.
  • Put the skillet into the preheated oven. Bake the eggs to your preference, about 5 minutes for a runny yolk, 10 minutes for a medium yolk, and 15 minutes for a hard yolk. Serve with the desired toppings.


We like to add leftover meats to this recipe–brisket, pulled pork, or chicken are all great. Add your leftover meats in step 3, when you add the bacon and sausage back to the skillet.

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