Sweet Potato Hash Eggs Benedict Recipe

5 from 2 reviews

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


  • 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.


Keywords: breakfast, benedict, eggs, sweet potato, paleo