Country Sweet Potato Breakfast Hash

The sweet potatoes in this colorful dish give it a boost of nutrition, perfect for sending the kids off to school in the mornings.

Serves: 6Hands-on: 30 minutesTotal: 30 minutesDifficulty: Easy

Serves: 6


  • 2 Tbsp. extra-virgin olive oil, divided
  • 3 strips of bacon, diced
  • 1 shallot, finely chopped
  • 1 sprig rosemary, finely chopped (leaves only)
  • 1 small green or yellow zucchini, ¼" diced
  • 1 lb. small red potatoes, ¼" diced
  • 2 large sweet potatoes, peeled and ¼" diced
  • ¼ tsp. paprika
  • ¼ tsp. chili powder
  • ½ tsp. garlic powder
  • ¼ tsp. sea salt
  • ⅛ tsp. ground black pepper


  • Heat a large skillet over medium-high heat and add 1 tablespoon oil and the bacon and shallots. Sauté for 2–3 minutes.
  • Add the rosemary leaves and zucchini and cook about 5 more minutes, until the zucchini is soft and cooked through.
  • Transfer the bacon-zucchini mixture to a plate. Add the potatoes and sweet potatoes along with the remaining oil to the pan. Add the spices, salt, and pepper. Reduce heat to medium-low and cook for about 10 minutes, stirring occasionally. If the potatoes are sticking and appear dry, add another tablespoon of oil.
  • Cook the potatoes until they are starting to brown, then add the bacon and zucchini back to the pan and stir to combine. Serve hot.