This Sweet Potato Hash Browns with Bacon and Eggs breakfast is Whole30 compatible and Paleo compliant! It’s full of flavor and packed with bacon and root vegetables. This is a great healthy breakfast skillet to make for weekday mornings or weekend brunch!
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Why You'll Love This Recipe
- Quick and Easy! You'll have this recipe on the table in 30 minutes and there's minimal prep!
- Delicious! Bacon, eggs, and onions..... need I say more?? The flavor combinations in this dish will quickly make it a breakfast favorite!
- Packed with Veggies! This recipe is packed with healthy and nutritious root vegetables making it a perfect start to your day.
- Makes a complete breakfast - Packed with fibrous veggies, healthy fats, a good source of protein, and some nutritious complex carbohydrates this dish is an all around complete breakfast!
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Ingredients Needed
- Sweet Potatoes - Any kind will work but Japanese Sweet Potatoes are my fav ever!
- Shaved Brussels Sprouts - if you can’t find shaved, just place whole brussels sprouts in a food processor and pulse until shaved-like!
- Onion
- Garlic
- Whole30 Compliant Bacon- check your ingredients! Pederson’s Farms is a great Whole30 compliant brand. Use the code “EMILEE” HERE to get $10 off your order!
- Eggs
- Avocado Oil
- Salt & Pepper
How to make this recipe
- Peel and shred sweet potatoes (3 cups) and add them to a bowl with the shaved brussels sprouts.
- Massage well with avocado oil and season with salt and pepper.
- Place bacon, onions, and garlic in an oven safe pan (I use a cast iron) over medium heat until onions are translucent.
- Add sweet potatoes and brussels sprouts and continue to cook until bacon is fully cooked and veggies are beginning to brown, about ten minutes.
- Transfer pan to oven and broil hash browns for 5-7 minutes until crisp to your liking.
- Remove from oven and crack 6-8 eggs over the top, season with salt and pepper.
- Return pan to oven and bake at 425F for 10-12 minutes until egg whites are cooked and set and yolks are cooked to your liking.
- Remove from oven and enjoy!
Sweet Potato Hash Browns vs Sweet Potato Hash
Hash browns simply mean the potatoes are shredded whereas in potato hash the potatoes are generally cubed!
You can absolutely make this more of a hash if that is easier and saves time for you! I prefer hash browns for the simple fact that the shredded potatoes crisp up so well!
FAQ's
Yes! While this recipe is best served immediately, you can absolutely save for a later time with some simple tricks to reheating it. Simply store leftovers in an airtight container in the fridge for up to 4 days.
I have found the best way to reheat this recipe is to place it in a lightly greased pan and cover it with a lid for 5-7 minutes. This will keep the hash browns crisp while reheating the eggs.
Definitely! To keep this recipe vegan simply omit the bacon and don't top the hash with an egg.
Certain bacon brands are 100% Whole30 compatible. Check out this Whole30 Bacon post where I talk all about my favorite Whole30 brands and the ingredients you want to watch out for in your bacon!
More Whole30 Breakfast Recipes
Kabocha Squash Frittata with Bacon {Whole30, Paleo}
Chorizo Sausage Breakfast Skillet (Whole30)
More Whole30 Sweet Potato Recipes
Whole30 Spicy Sweet Potato Chili
One-Pan Roasted Chicken & Root Vegetables Dinner {Whole30, Paleo}
📖 Recipe
Paleo Sweet Potato Hash Browns with Bacon & Eggs Recipe
Equipment
- Oven Safe Pan, I use a cast iron pan
Ingredients
- 3 cups Peeled and Shredded Sweet Potatoes
- 2 cups Shaved Brussels Sprouts
- ¼ cup Onion diced
- 2-4 Cloves Garlic minced
- ½ lb Whole30 Compliant Bacon cut into 1" pieces
- 6-8 Eggs
- 1 Tbsp Avocado Oil
- Salt & Pepper to taste
Instructions
- Peel and shred sweet potatoes (3 cups) and add them to a bowl with the shaved brussels sprouts.
- Add avocado oil and mix well then season with salt and pepper.
- Place bacon, onions, and garlic in an oven safe pan (I use a cast iron) over medium heat and saute until onions are translucent.
- Add sweet potatoes and brussels sprouts and continue to cook until bacon is fully cooked and veggies are beginning to brown, about ten minutes.
- Transfer pan to oven and broil hash browns for 5-7 minutes until crisp to your liking.
- Remove from oven and crack 6-8 eggs over the top, season with salt and pepper.
- Return pan to oven and bake at 425F for 10-12 minutes until egg whites are cooked and set and yolks are cooked to your liking.
- Remove from oven and enjoy!
Notes
- While this recipe is best served immediately, you can absolutely save for a later time with some simple tricks to reheating it. Simply store leftovers in an airtight container in the fridge for up to 4 days.
- The best way to reheat this recipe is to place it in a lightly greased pan and cover it with a lid for 5-7 minutes. This will keep the hash browns crisp while reheating the eggs.
Thanks so much for. Sharing. I’ve been looking for healthy smoothie , food recipes 🙋♀️🙏🏻👌👏👏
That is so kind, thank you so much Janet! - Emilee