Sweet Potato Hash PALEO Eggs Benedict Recipe

Good morning friends! I'm so glad you are here for one of my all-time favorite recipes: Sweet Potato Hash PALEO Eggs Benedict. When we made the test recipe, we gladly ate it for breakfast, lunch, and then breakfast again the next day! Oh yeah …. it is THAT GOOD!

PALEO benedict

When I heard that a group of bloggers was doing a potato recipe challenge, I wanted in. Eating paleo, we usually have yams or sweet potatoes. So yummy, right? The rich earthy flavor of yams are my personal favorite – they are so delicious, especially in this decadent recipe, paired with the egg, bacon, and hollandaise sauce. The kale or spinach at the base of the benedict helps to balance out the richness of this dish and add extra fiber.


Did you know that hollandaise sauce is paleo? It's one of my favorite sauces. This recipe has the kick of Tabasco Sauce in the hollandaise which gives it an extra layer of flavor!

Make this eggs benedict recipe ahead and enjoy it for several days!



This Sweet Potato Hash Eggs Benedict Recipe is SO easy to make and reheats well. Double the ingredients to make extra for breakfast the following day! CLICK the recipe box below to print this recipe:


Sweet Potato Hash Eggs Benedict Recipe

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5 from 2 reviews

Paleo take on a classic breakfast eggs benedict with sweet potato hash instead of an English muffin.

  • Author: Xaver Priest
  • Prep Time: 10 mins
  • Cook Time: 25 mins
  • Total Time: 35 mins
  • Yield: 4 1x
  • Category: Breakfast
  • Cuisine: American


  • 2 medium to large sweet potatoes or yam, peeled and shredded
  • 1 medium to large sweet potato or yam, cooked and mashed
  • 4 eggs, poached
  • 3 egg yolks
  • 1 Tbsp butter
  • 8 pieces of uncured bacon, cooked
  • 1 Tbsp bacon grease reserved from cooking bacon
  • 3 cups of fresh spinach or kale
  • 1/4 tsp dijon mustard
  • 1 tbsp fresh lemon juice
  • 1/2 cup butter
  • 1 dash of Tabasco Sauce
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 1/2 tsp garlic powder


  1. Mix the shredded potato with the mashed potato in a bowl until combined. Add salt, pepper, and garlic powder.
  2. Mold potato mixture into patties about 4″ wide.
  3. Heat 1 Tbsp butter in pan on medium heat until melted. Add patties. Cook patties 3-4 minutes on each side until edges are crispy and potato is cooked through.
  4. In another pan, cook the kale or spinach in 1 Tbsp bacon grease until wilted. Add salt and pepper to taste.
  5. To make hollandaise sauce: In a blender, combine egg yolks, mustard, lemon juice, and Tabasco Sauce. Blend for 10 seconds until combined. Melt 1/2 cup of butter in the microwave. Turn the blender on high, pouring the hot butter into the mixture as it blends. Blend for 10 seconds.
  6. Stack about 1/4 cup of cooked kale or spinach in the center of a plate. Add the potato patty on top. Layer on two pieces of bacon.
  7. Poach an egg to place on top of each stack of ingredients.
  8. Spoon hollandaise sauce over top.
  9. Create 4 stacks total.


  • Serving Size: 1
  • Calories: 712
  • Sugar: 5.3 g
  • Sodium: 1233 mg
  • Fat: 59.9 g
  • Carbohydrates: 27.3 g
  • Protein: 24.3 g
  • Cholesterol: 434.2 mg

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Tip: If you don't like poached eggs (like me), make a fried egg or scrambled egg for the top of the eggs benedict.

I'd love to know if you try this recipe! It's a great source of fiber, is gluten-free, and tastes amazing.

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About the Author

Author Profile

Jennifer Priest is a 20+ year designer in the arts & crafts industry and home DIYer with a passion for creativity. An Army veteran raised on a ranch, from her experience, she shares smart DIY projects that save money and fun craft ideas that anyone can make. Besides blogging, Jennifer is a Master Practitioner and Trainer of NLP, Hypnosis, and MER, and coaches other online entrepreneurs on money mindset, business, and living an intentional life. When not blogging, Jennifer is having adventures in the wilderness, on road trips, playing with her cats, and making paleo food.

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  1. I love eggs benedict! I’m sure it’s amazing over sweet potatoes. Thanks for sharing your recipe at The Wednesday Showcase party.

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