Breakfast is hands down my favorite meal, and I’m a huge fan of a good breakfast hash. They are so simple to make, easy to do in large quantities, and always a crowd-pleaser.
This sweet and spicy hash is the perfect blend of the two flavors paired with bacon – what more could you want?
This will give you enough for two large services or four small ones – I guess it just depends on how hungry you are! My husband and I split the whole thing in half and ate it all in one sitting… whoops.
- 1/2 package of bacon
- Four eggs
- One sweet potato
- Two cups of spinach
- 5 mini bell peppers or one large one
- Cilantro for topping
- Diced jalapeños for topping
- Agave nectar
- Garlic infused olive oil (you can use garlic powder if you’d like)
- Salt, pepper, and chili powder
- Cast iron skillet – I prefer to do this in a skillet so I can start it on the stovetop and easily transfer to the over
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“I could eat this skillet all day every day, I’m drooling”-Me, while eating this skillet.
- Preheat your oven to 375°F.
- Dice up your sweet potatoes, bell peppers, bacon, green onion (separate the green and whites), cilantro, and jalapeños.
- Heat the garlic-infused olive oil and scallion whites on the skillet until the pan is warm.
- Add potatoes and drizzle with agave nectar. Sauté until soft, then add in your bell peppers and bacon. Top with salt, pepper, and chili powder. Continue sautéing until the peppers are soft and bacon is cooked halfway. Add in spinach and cook for one minute.
- Add four eggs to the top of the skillet, cover, and bake for 8-12 minutes depending on how you like your eggs cooked. Eight minutes will give you runny yolks and 12 will give you more of a hard-boiled consistency (as pictured).
- Top with cilantro, green scallions, and jalapeños.
Drop a comment and let me know what you think.