Sundried Tomato Sweet Potato Hash


Here’s an awesome breakfast recipe you can make with or without eggs. I like adding extra veggies for an even more nutrient-packed breakfast.

Sundried Tomato Sweet Potato Hash

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Serving Size: 3

Sundried Tomato Sweet Potato Hash


  • 4 ounces pancetta, finely chopped
  • 3 cups sweet potatoes, diced
  • ½ yellow onion, diced
  • 4 ounces sundried tomatoes (in oil and drained)
  • ¼ cup basil leaves, roughly chopped
  • salt and pepper, to taste
  • 4-5 eggs (optional)


  1. Place a cast iron skillet over medium-high heat.
  2. Add pancetta to the skillet.
  3. Once the pancetta begins to brown, add diced sweet potatoes.
  4. Mix sweet potatoes with pancetta to help coat in some of the rendered fat.
  5. Cover pan with a lid and let cook for 5 minutes, use a wooden spoon to flip the sweet potatoes to brown on all sides.
  6. Once the sweet potatoes have flipped, add onion and sun-dried tomatoes.
  7. Sprinkle with salt and pepper and mix well.
  8. Cook for another 5 minutes or until onions have softened and become translucent.
  9. If you choose to use eggs for this hash, crack 4-5 eggs into the pan, cover with a lid and cook until egg is cooked to preference.

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