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    Home » Breakfast

    Sweet Potato Hash Recipe with Canadian Bacon, Red Pepper & Sage

    Published: Mar 2, 2012 · Modified: Mar 24, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 53 Comments

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    Sweet-Potato-Hash-Recipe-with-Canadian-Bacon-Red-Pepper-&-Sage-Cookin-Canuck

    Hash browns are my breakfast nemesis. You know, the thing you just can't resist no matter how many healthy choices are placed in front of you. Or maybe it's the bacon. Or the Eggs Benedict. Clearly, eating out for breakfast can be an issue and potentially hazardous to my healthy eating and weight loss efforts. All the more reason to come up with healthy breakfast options that I can make at home.

    I've already tackled the eggs benedict, coming up with a southwestern version that tastes better each time I eat it. As for the bacon - well, there's no hope for me there. When a plate of crispy fried pig fat is placed in front of me, I'm a goner. Moving on. Let's talk hash browns.

    There are so many fantastic health benefits to sweet potatoes (well, at least when you don’t mix them with butter and top with sweet and spicy pecans...one of our favorite Thanksgiving dishes). Not only are they rich in dietary fiber and beta carotene, but they also have high levels of protein, vitamins A and C, calcium and iron. Now that's what I call a powerhouse veggie.

    In this recipe, I sauteed sweet potatoes and a few russet potatoes with Canadian bacon (a low-fat alternative to regular bacon), red bell peppers and green onions. To add a little zing, the hash is flavored with chile flakes, nutmeg and fresh sage. To avoid mushy potatoes, do not over-boil the potatoes. They should be just tender, and the rest of the cooking will take place in the skillet, where the Canadian bacon and potatoes will turn golden brown.

    This dish is naturally at home on the breakfast or brunch table, but we also serve it at dinner time, alongside some eggs and extra vegetables. Really, who doesn't love breakfast for dinner?

    The recipe:
    Bring a large saucepan of lightly salted water to a boil over high heat. Add sweet and russet potatoes and cook until just tender, about 5 minutes. Drain.

    SweetPotatoHash1

    Heat a large skillet (preferably cast-iron) over medium heat. Add Canadian bacon and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes.

    Add garlic and cook for 1 minute, stirring frequently.

    Add red chile flakes, red bell pepper, and white and light green parts of green onion. Cook until red bell pepper starts to soften, about 2 minutes.

    SweetPotatoHash3

    Stir in cooked sweet and russet potatoes, salt and nutmeg.

    SweetPotatoHash4

    Increase heat to medium-high and cook, stirring occasionally, until the potatoes start to brown, 7 to 8 minutes. Serve.

    SweetPotatoHash5

    Other hash recipes:
    Never Enough Thyme's Hash Brown-Omelet Skillets
    Savoring the Thyme's Purple Potato Breakfast Hash
    The Yummy Life's Individual Parmesan Hash Brown Cups

    Sweet Potato Hash with Canadian Bacon, Red Pepper & Sage

    This sweet potato hash is the perfect brunch side dish! Cooked with ham, red pepper and sage.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast, Side Dishes
    Cuisine: Canadian
    Keyword: Sweet Potato Hash
    Prep Time: 20 minutes
    Cook Time: 22 minutes
    Total Time: 45 minutes
    Servings: 4 to 6 Servings
    Calories: 296kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 1 ½ pounds sweet potato peeled and cut into ½-inch dice (about 4 ½ cups)
    • 8 ounces russet potato peeled and cut into ½-inch dice (about 1 ½ cups)
    • 1 tablespoon olive oil
    • 5 ounces Canadian bacon cut into ½-inch pieces
    • 2 cloves garlic minced
    • ¼ teaspoon red chile flakes
    • 1 red bell pepper cut into ½-inch dice
    • 3 green onions thinly sliced, divided
    • ½ teaspoon kosher salt
    • ½ teaspoon ground nutmeg preferably fresh
    • 1 tablespoon finely chopped fresh sage
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    Instructions

    • Bring a large saucepan of lightly salted water to a boil over high heat. Add sweet and russet potatoes and cook until just tender, about 5 minutes. Drain.
    • Heat the olive oil in a large skillet (preferably cast-iron) over medium heat. Add Canadian bacon and cook, stirring occasionally, until just starting to brown, 4 to 5 minutes.
    • Add garlic and cook for 1 minute, stirring frequently.
    • Add red chile flakes, red bell pepper, and white and light green parts of green onion. Cook until red bell pepper starts to soften, about 2 minutes.
    • Stir in cooked sweet and russet potatoes, salt, nutmeg and sage. Increase heat to medium-high and cook, stirring occasionally, until the potatoes start to brown, 7 to 8 minutes. Serve.

    Nutrition

    Calories: 296kcal | Carbohydrates: 48g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 713mg | Potassium: 1019mg | Fiber: 7g | Sugar: 9g | Vitamin A: 25190IU | Vitamin C: 47.4mg | Calcium: 80mg | Iron: 2.2mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

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      Reader Interactions

      Comments

      1. Trish Wyderka

        September 07, 2015 at 7:57 am

        I want to take this dish to a brunch I need to go to, but it's a 35 minute drive to the house where it's going to be held at. What's the best way to handle taking this as far as cooking and reheating it? Thank you very much

        Reply
      2. Phil

        August 10, 2014 at 12:17 pm

        No instructions for Sage or Olive Oil. I am a bachelor noobie to cooking. What may be obvious to all your pros out there not so much to me.

        Reply
        • Dara

          August 12, 2014 at 11:21 am

          I'm sorry about that, Phil! The recipe has been edited to reflect the olive oil and sage. I hope you enjoy it!

          Reply
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      6. Kim - Liv Life

        December 27, 2012 at 3:19 pm

        Just what I needed!! I made my first ham this year, and while I'm not really a fan of a simple slice of ham, I do love ham accented in a dish like this. It's on my table tonight!

        Reply
        • Dara (Cookin' Canuck)

          December 27, 2012 at 10:22 pm

          That's great, Kim! I hope you enjoyed it.

          Reply
      7. marla

        August 27, 2012 at 7:29 am

        Great recipe! Will be linking back to this in my post today 🙂

        Reply
      8. Jen @ Jen's Favorite Cookies

        March 12, 2012 at 11:58 am

        I love potatoes for breakfast. I've actually been looking for some great breakfast hash recipes! This one is getting pinned for sure!

        Reply
      9. Tickled Red

        March 12, 2012 at 11:05 am

        I have been thinking about this recipe all weekend since I saw it on FB. Adore the healthy twist and the flavor combos 😀

        Reply
      10. Jersey Girl Cooks

        March 10, 2012 at 8:24 am

        I would love this for dinner. And the sweet potatoes make it so much prettier.

        Reply
      11. Marla

        March 08, 2012 at 12:21 pm

        I am not such a fan of white potatoes ~ anything sweet potato and I am sold. Love it Dara 🙂

        Reply
      12. Paula

        March 08, 2012 at 8:38 am

        Dara, this is a fabulous-looking dish! I love all those flavours and colours! Just wondering: your recipe calls for nutmeg, and my husband gets terrible heart burn from nutmeg. Is there something I could substitute for it, or can I just leave it out? Thanks for so generously sharing your kitchen creativity with us. 🙂

        Reply
        • Dara (Cookin' Canuck)

          March 08, 2012 at 10:31 am

          Hi Paula, it will still work really well without the nutmeg. I hope both you and your husband enjoy it!

          Reply
      13. Chris @ TheKeenanCookbook.com

        March 07, 2012 at 11:15 am

        I'm with you on hash browns being an arch nemesis. Maybe its the irish in me, because I do love me my potatoes any way you slice it (pun intended!)
        Great healthier version =D

        Reply
      14. Donna

        March 04, 2012 at 5:44 pm

        Why do we keep on eating regular old white potatoes in everything, when the orange tubers are so much more flavorful? Yours is the prettiest hash I've ever seen!

        Reply
      15. megan @ whatmegansmaking

        March 04, 2012 at 5:16 pm

        This looks so good! We are breakfast for dinner people, and I think this needs to be on our dinner table as soon as possible! 🙂

        Reply
      16. Kiran @ KiranTarun.com

        March 03, 2012 at 10:58 pm

        Sweet potatoes are so warm and hearty! Love this breakfast hash recipe. So inviting with all those colors! 🙂

        Reply
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