Golden sweet potatoes crisped in olive oil, tossed with smoky pancetta, charred peppers, and scallions-topped with poached eggs and flaky salt for a bold, balanced breakfast skillet.
Why You'll Love Sweet Potato Hash with Pancetta
It's sweet, salty, crispy, and rich-all in one pan. The pancetta adds umami, the sweet potato brings depth, and the eggs pull it all together. You'll be making this on repeat.
Tips and Tricks
- Cut sweet potatoes evenly to ensure consistent cooking.
- Use pancetta fat to sauté the veggies for more depth of flavor.
Variations
- Sub pancetta with bacon or chorizo for a spicier spin.
- Add kale or spinach at the end for extra greens.
Substitutions
- Use Yukon Gold potatoes instead of sweet potatoes if preferred.
- Fried or soft-boiled eggs work in place of poached.
Best served with
- A slice of sourdough toast
- Hot sauce or chili crisp for extra kick
How to Store Leftovers
- Store hash (without eggs) in an airtight container for up to 3 days.
- Reheat in a skillet to re-crisp. Poach fresh eggs before serving.
Common Questions
Can I roast the sweet potatoes instead?
Yes, roast them at 425°F until golden and mix in after the pancetta and peppers are cooked.
Is this meal prep friendly?
Totally-just skip the eggs until ready to serve and reheat the hash in a pan.

Sweet Potato Hash with Pancetta
Golden sweet potatoes crisped in olive oil, tossed with smoky pancetta, charred peppers, and scallions-topped with poached eggs and flaky salt for a bold, balanced breakfast skillet.




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