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.

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

Sweet Potato Hash with Pancetta

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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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Prep Time 20 minutes mins

Total Time 25 minutes mins

Course: Breakfast, Brunch

Cuisine: American, Californian

Calories: 868

Ingredients Equipment Method Nutrition

Ingredients

  

• 2 tablespoon Olive oil
• 2 cups Sweet potato peeled and diced
• ½ teaspoon Salt
• ¼ teaspoon Black pepper
• ⅓ cup Pancetta diced
• ½ Onion diced
• ½ cup Bell pepper diced
• 2 Eggs poached
• 2 tablespoon Scallions thinly sliced

Equipment

• Large skillet or sauté pan
• Medium saucepan (for poached eggs)
• Slotted spoon

Method

 

Sear the Sweet Potatoes

1. Heat olive oil in a large skillet over medium heat.
2. Add diced sweet potatoes, season with salt and pepper, and sauté until golden brown and beginning to soften (6-8 minutes).

Cook the Aromatics

1. Add pancetta and cook until it renders and crisps.
2. Add diced onion and cook until translucent (2-3 minutes).
3. Stir in bell peppers, raise heat to medium-high, and cook until slightly charred.

Finish the Hash

1. Add scallions and stir for 1 minute just to soften.
2. Taste and adjust seasoning with salt and pepper.

Top & Serve

1. Transfer to plates or bowls.
2. Top each portion with a poached egg and a pinch of flaky salt. Serve immediately.

Nutrition

Calories: 868kcalCarbohydrates: 66gProtein: 17gFat: 60gSaturated Fat: 15gPolyunsaturated Fat: 8gMonounsaturated Fat: 34gTrans Fat: 0.1gCholesterol: 56mgSodium: 1432mgPotassium: 1360mgFiber: 11gSugar: 18gVitamin A: 40228IUVitamin C: 108mgCalcium: 119mgIron: 3mg

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