Mama June’s Sunday Mornin’ Southern Breakfast Hash

  • Serves: 4
  • Prep Time: 10 minutes
  • Cook Time: 15 Minutes

Breakfast is ready, y’all! Every Sunday mornin’ I cook up a huge family-style breakfast with eggs, hash, toast and the works! This Sunday Mornin’ Southern Breakfast Hash is a mix of all my favorite breakfast ingredients. This hash features healthful, wholesome veggies like brussel sprouts, sweet potato, onion and garlic. Savory bacon and onion bring the flavor, while chili flakes bring the heat. This hash is the perfect mix of spice and flavor without sacrificing those healthy vegetables.

I like to cook my Sunday Mornin’ Southern Breakfast Hash in a cast iron skillet like this one. This is a big, one-skillet dish so make sure you pick a cast iron skillet large enough to feed everyone, plus some seconds!

If you’re sensitive to spicy foods, feel free to adjust the amount of chili flakes in the recipe. I myself am a bit of a lightweight when it comes to spice – I don’t mind admitting it! But I will say that I find the natural sweetness of the sweet potato is enough to balance out the spice of the garlic and the chili flakes.

Add Some Eggs

A great way to add some more protein to this dish is by adding in some eggs! After all, what goes together better than potato hash and eggs? To incorporate eggs into this hash, simply cook the hash as normal in the skillet. Five minutes before the hash is ready, use a spoon to scoop out six hollows in the mixture. (Think of it like you’re making six little ‘nests’ to hold each of your eggs!) Carefully crack 1 egg in each of the hollows. Pop a lid on the skillet, and allow the eggs to cook on low-medium heat until the eggs are cooked to your liking. I prefer my eggs soft with slightly runny yolks, but it’s up to you!


  • 1 Tbsp Ghee
  • 1 Onion, peeled and diced
  • 2 Cloves Garlic, minced
  • ½ lb Bacon, rindless and diced
  • 1 Cup Brussel Sprouts, trimmed and chopped
  • 1 Medium Sweet Potato, diced
  • ½ tsp Turmeric
  • 1 pinch Chilli Flakes
  • 1 dash Salt and Pepper, to taste
  • ¼ Cup Chicken Stock
  • 6 Eggs (optional)


  1. Heat the ghee in a large non stick skillet (or dutch oven) over medium heat.
  2. Add the diced onion, garlic and bacon, fry for 2–3 minutes, or until the onion is soft. 
  3. Add in the chopped brussel sprouts, diced sweet potato, turmeric and salt and pepper. Continue to cook for a further few minutes.
  4. Add the chicken stock and mix through. Allow to simmer (stirring occasionally) for approximately 10 minutes or until all the liquid is absorbed and the vegetables are soft.
  5. Serve immediately and season with a little salt and pepper.
  6. To Serve With Eggs (Optional): 5 minutes before your breakfast hash is ready, gently scoop out 6 hollows in the hash mixture and carefully crack 1 egg in each. Pop a lid on the skillet and allow the eggs to cook on medium-low until the eggs are cooked to your liking.

Xoxo, Mama June

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