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Close-up of two sunny-side-up eggs on a bed of crispy diced potatoes, onions, and sausage, garnished with sliced green onions and black pepper.

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
Cook Time 5 minutes
Total Time 25 minutes
Servings: 2
Course: Breakfast, Brunch
Cuisine: American, Californian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive oil
  • 2 cups Sweet potato peeled and diced
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • ⅓ cup Pancetta diced
  • ½ Onion diced
  • ½ cup Bell pepper diced
  • 2 Eggs poached
  • 2 tbsp 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.

Notes

Storage: the hash keeps in the fridge for 3-4 days and reheats well in a skillet to re-crisp the potatoes. Poach the eggs fresh each time you serve it, a stored poached egg turns rubbery on reheat.

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