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Bacon & Sweet Potato Hash

This recipe is one of my favorites for several reasons:

1. It's easy! Few ingredients and little brainpower needed to throw this together!

2. It's great as a make-ahead/meal prep item! I love to portion this out into mini containers and eat it as part of a warm breakfast on a busy, weekday morning or for "brinner"!

3. It's customizable! I often empty out my produce drawer when making this recipe and add extra veggies that are ready to be eaten. (Mushrooms, zucchini, squash, etc. all taste great in this!)

4. It's clean! As most of the recipes I share, this is comprised of all whole, real foods.



  • 2 large sweet potatoes, peeled

  • 6 slices of bacon (no sugar added/uncured/nitrate-free is the best)

  • 1 red pepper, diced

  • 1/2 sweet onion, diced

  • Tsp cinnamon

  • Salt and pepper to taste


  1. Grate sweet potatoes into a large bowl. (I use a cheese grater, but you could also pulse in a high-powered blender).

  2. In a large skillet, cook bacon until crispy. Then, remove from pan and allow to cool/de-grease on a paper towel-lined plate.

  3. Add onions and peppers to skillet and toss in bacon grease. Cook until soft and then add sweet potatoes and cinnamon to the skillet. Toss to combine all ingredients and add salt and pepper to taste.

  4. Allow mixture to cook for about 5 minutes without stirring, which will cause potatoes to brown a bit.

  5. Continue to cook and occasionally stir for about 10 minutes, until potatoes are tender.

  6. Once the potatoes have totally softened, crumble the bacon on top. Serve on it's own or with a fried egg on top (my personal favorite).


(Makes 6 servings.)
Per serving: Calories: 150; Fat: 4g, Carbs: 24g, Protein: 5g


If you make a recipe from Fueled and Fit, make sure to post it and tag me so I can see your creation! @fueledandfitwellness on Instagram!
Photo credit given to The Whole Smiths. Recipe adapted from: