Sweet Potato Breakfast Hash

Around the Campfire

Sweet potato breakfast hash is a good change of pace from regular potatoes. It feels a little heartier, a little more colorful, and especially right for cool mornings or fall trips.

This recipe teaches small-dice cooking. Sweet potatoes need enough time to soften, so the size of the cut matters.

Why This Recipe Works

The Blackstone gives diced sweet potatoes room to brown while eggs cook separately at the end. Keeping the pieces small helps them finish before the outside gets too dark.

Quick Facts

• Serves: 4
• Heat zone: Medium
• Best for: Fall trips, hearty breakfasts, make-ahead prep
• Teaches: Small-dice cooking and staged eggs

Shopping List

• Sweet potatoes
• Eggs
• Onion or peppers, optional
• Oil
• Salt and pepper
• Optional sausage or bacon

Home Prep

Dice sweet potatoes small before leaving home. For faster camp cooking, par-cook them and chill completely before packing.

Cooler Packing

Keep cooked or par-cooked potatoes cold in a sealed container. Keep eggs protected in a rigid container.

Equipment

• Blackstone griddle
• Spatula
• Foil pan for holding

Heat Zones

Use medium heat for potatoes and a gentler zone for eggs.

Ingredients

• 2 medium sweet potatoes (about 1 1/2 pounds), peeled and diced small
• 8 large eggs
• 3 tablespoons oil (vegetable, canola, or avocado)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 medium onion, diced (optional)
• 1/2 medium bell pepper, diced (optional)
• 4 ounces cooked sausage or bacon, chopped (optional)

Instructions

1. Preheat the griddle to medium.
2. Add 2 tablespoons of oil to the surface and spread evenly.
3. Add the diced sweet potatoes in a thin layer.
4. Cook, turning occasionally, until browned and tender, about 15–18 minutes.
5. If using, add onion, bell pepper, and cooked sausage or bacon to the sweet potatoes. Sauté 3–4 more minutes, stirring occasionally.
6. Season the hash with salt and pepper and toss to combine.
7. Move hash to one side or a holding pan. Add remaining 1 tablespoon oil to a clear area of the griddle.
8. Crack eggs onto the griddle and cook to desired doneness (scrambled or fried), about 4–6 minutes until set.
9. Serve eggs over the sweet potato hash or mix eggs into the hash as desired.

Doneness

Sweet potatoes should be tender in the center and browned outside. Eggs should be set.

Common Mistakes

• Cutting sweet potatoes too large.
• Crowding the griddle.
• Adding eggs before potatoes are tender.

Serving Suggestions

Serve with salsa, hot sauce, avocado, or toast.

Variations

• Add chorizo.
• Add peppers and onions.
• Top with fried eggs instead of scrambled eggs.

Dietary Adaptations

• Gluten-free: As written if seasonings are verified.
• Dairy-free: As written if cooked with oil.
• Vegetarian: Skip meat.
• Vegan: Skip eggs and add beans or vegetables.

Scaling

Cook sweet potatoes in batches for larger groups. Do not pile them deep.

Weather Notes

Cool weather favors this hash because it stays warm and hearty.

Leftovers

Use leftovers in wraps, bowls, tacos, or next-day fried rice.

Kid Helper Tasks

Kids can choose toppings, set bowls, and help add finished garnishes.

Dragonfly Tip

Small cubes are the secret. Big chunks make breakfast take too long.

Dragonfly Challenge

Make half with regular potatoes and half with sweet potatoes. Pick the better camp hash.