It may only be Wednesday, but it’s never too early to plan a weekend brunch. These sweet potato jalapeño bacon breakfast potatoes deliver crisp edges, a touch of heat, smoky bacon, and perfectly jammy eggs. Everything cooks in one large skillet, and if you like, you can make the easiest soft-boiled eggs in an Instant Pot while the hash finishes. The result is a comforting, flavorful breakfast that’s simple enough for a casual morning yet bold enough for guests.
If you haven’t jumped on the Instant Pot bandwagon, you can still soft-boil eggs using your preferred stovetop method. That said, the Instant Pot is hands-off and consistent: place eggs in a steamer basket with 1 1/2 cups of water, cook at high pressure for 3 minutes for soft-boiled yolks, or 6 minutes for firmer yolks, then quickly release pressure and transfer eggs to an ice bath. It’s a reliable trick if you make boiled eggs regularly.
For the potatoes, start by frying chopped bacon until it’s crisp and golden. Remove most of the bacon fat, leaving about 2 tablespoons in the skillet, then add the diced sweet potatoes. Let the potatoes cook undisturbed long enough to develop a crispy exterior, turning occasionally until they’re browned and tender. Stir in diced jalapeños and chopped onion and cook a few more minutes until the onions soften. Finish with a blend of seasonings—salt, pepper, cumin, smoked paprika, and garlic powder—to bring warmth and depth to the dish. Serve the potatoes topped with soft-boiled eggs so the yolks add a rich, silky finishing touch.
- 8 slices bacon, chopped
- 1 large or 2 medium sweet potatoes, peeled and chopped
- 2 jalapeños, seeds removed and diced
- 1/2 yellow onion, chopped
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 4 soft-boiled eggs
- In a large skillet, cook the chopped bacon over medium heat until crispy. Remove bacon and drain on paper towels, leaving about 2 tablespoons of bacon grease in the pan.
- Add the chopped sweet potatoes to the skillet and cook, turning occasionally, until they are browned and tender and crispy on the edges.
- Add the diced jalapeños and chopped onion to the skillet and cook until the onions are softened, about 2–3 minutes.
- Return the crispy bacon to the skillet. Season everything with salt, pepper, cumin, smoked paprika, and garlic powder, stirring to coat evenly.
- Serve the potato mixture topped with soft-boiled eggs, letting the runny yolks enrich the hash.
- Enjoy immediately.
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