Delicious and easy Japanese sweet potato hash with pancetta, jalapeño, green onion and eggs makes for the most satisfying breakfast!
Whenever I go out for breakfast and see breakfast hash on the menu, I almost always order it! Two of my favorite spots to get it in Austin are Picnik and Café No Se. It’s one of the most satisfying meals. Also, I love how every place makes it a little bit different.
My favorite potato is the Japanese sweet potato. Which is what inspired me to make a breakfast hash recipe using it! I get mine at Trader Joe’s or Whole Foods. If you’ve never had one, you are seriously missing out! I make fries in my air fryer with them almost weekly. So delicious.
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This breakfast recipe is perfect for brunch at home! Pair it with some coffee, mimosas, or bloody Mary’s and you got yourself the perfect set up!Print
1 large or 2 small Japanese sweet potatoes, peeled and cut into small cubes
4 oz. cubed pancetta
1 jalapeño, seeds and ribs removed, finely diced
2 green onion, sliced
2 tbsp avocado or olive oil
1/4 tsp garlic powder
1/2 tsp paprika
salt and pepper to taste
everything but the bagel seasoning, to taste, optional
In a large skillet over medium heat, add the pancetta.
Cook until crispy and cooked through, set aside and carefully wipe pan clean.
Add oil to the skillet over medium heat. Add the Japanese sweet potato pieces and let them cook for 12-13 minutes, or until softened and crispy on the outside. Add salt, pepper, garlic powder and paprika. Stir frequently.
With 4 minutes remaining, add the jalapeño and let cook until softened.
Add back the pancetta with the sliced green onion.
Make two holes in the skillet for the eggs.
Crack an egg in each hole, season with everything but the bagel seasoning or salt and pepper. Let cook until cooked to your liking.
Remove from heat and add sliced avocado.