I love flexible, one-bowl dishes. Even better when they are allergy friendly, gluten-free, dairy free and paleo! Breakfast is one of those things that in the rush of the morning, I tend to skip. I definitely know better and my eating habits that day suffer for it. Funny how I always make time for my coffee, though…This meal is one that I can easily minimize my morning, pre-coffee, dazed efforts by preparing some of it in advance. Once a week, I dice a bunch of sweet potatoes and keep them in the fridge for breakfast and for a chicken dish we prepare every few days for our lunches. If I don’t have bacon, I’ve used sausage or even made it entirely vegan/vegetarian friendly by using coconut oil for the fat and skipping the meat altogether. It’s such a yummy, versatile dish that as long as I have the time-consuming part done (the chopping), I’ll spend that 10-12 minutes in the morning to cook it. Besides, I can put together my iced coffee while it cooks! Win/win!

Sweet Potato Breakfast Hash

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 2
Author Amy Billington


  • 3 slices Bacon
  • 1.5 cups Diced Sweet Potatoes
  • 1 cup Chopped Spinach or Other Greens broccoli is really good in this
  • dash Salt
  • 1 whole Avocado


  1. Chop bacon into bite sized pieces and cook until enough bacon fat has rendered, then add chopped sweet potatoes and cover pan. .

  2. Stir every 2-3 minutes to ensure bacon gets crispy. No one likes floppy bacon, guys, gross. 
  3. When potatoes are cooked through, add chopped spinach (or other green) and cover for one minute (broccoli needs to cook longer). 

  4. Stir, then remove from heat. 
  5. Add a dash of salt, fill two bowls and top with sliced avocados.


One of my favorite sausages to use in this dish is Aidell’s Pineapple Bacon Chicken Sausage, which is priced well when Costco carries it.

Enjoy! Comment with any substitutions you have tried. As always, if you have food allergies, be sure to read those labels, especially on bacons and sausages.

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