Gluten-Free Loaded Sweet Potato Hash
By the Gluten Free Recipes team ·
This vibrant hash bursts with the earthy sweetness of tender sweet potatoes, savory notes from crispy bacon, and a fresh kick from chopped bell peppers. It's a satisfying and colorful start to your day, packed with flavor and texture.
At a glance: This easy breakfast recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 11 ingredients — including sweet potatoes, gluten-free bacon, red onion — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Loaded Sweet Potato Hash: When preparing this breakfast recipe, exercise caution with ingredients like bacon and spices, as they can sometimes be processed in facilities that handle gluten. Always check for a certified gluten-free label on these items to avoid cross-contamination In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Loaded Sweet Potato Hash: This recipe is naturally gluten-free, relying on whole foods and certified gluten-free bacon. Ensure all spices and seasonings are also free from gluten-containing grains.
Ingredients
- 2 medium sweet potatoes
- 4 slices gluten-free bacon
- 1 small red onion
- 1 medium bell pepper (any color)
- 2 cloves garlic
- 1 tsp smoked paprika
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 tbsp olive oil
- 2-4 eggs (optional, for topping)
- 2 tbsp fresh parsley
Instructions
- 1
In a large skillet, cook the chopped gluten-free bacon over medium heat until crispy, about 6-8 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon drippings in the skillet. If there are no drippings, add 1 tablespoon of olive oil.
- 2
Add the diced sweet potatoes to the skillet with the bacon drippings or olive oil. Cook, stirring occasionally, for about 10-12 minutes, or until the sweet potatoes are tender and beginning to brown. They should feel easily pierced with a fork.
- 3
Add the chopped red onion and bell pepper to the skillet with the sweet potatoes. Continue to cook for another 5-7 minutes, stirring frequently, until the vegetables have softened and the onion is translucent. You should start to smell the sweet aroma of the sautéing vegetables.
- 4
Stir in the minced garlic, smoked paprika, salt, and black pepper. Cook for an additional 1-2 minutes until the garlic is fragrant, being careful not to burn it. The mixture should be well-coated in the spices and have a rich, smoky scent.
- 5
Return the cooked gluten-free bacon to the skillet and stir to combine everything. If using eggs, create small wells in the hash and crack an egg into each. Cover the skillet and cook for 3-5 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness. Garnish with fresh chopped parsley before serving warm.
Nutrition (per serving)
Tips & Notes
- Separate eggs when cold (the yolks are firmer), then let whites come to room temp before whipping.
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
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