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Potato & Bacon Paleo Breakfast “Pancake”


I’m not going to lie…I love hash browns!

whole30 compliant recipe markNothing better than waking up hungry and chowing down on a nice, crispy, golden-brown scoop of steamy-hot hash browns on your plate.

But since going paleo, me and my favorite spuds had to part ways…oh, but not for long!

I quickly figured out I could swap out regular russet potatoes for paleo-approved sweet potatoes (or even yams) and still enjoy my morning hash browns.

And my paleo version got even better…I added bell peppers to the mix, and topped my hash browns with a little bacon. And yes, this one’s super easy to make!

There’s just a little egg mixed in with the grated potato to hold all the goodness together. It’s a lot like a thin slice of traditional hash browns, but maxed out in flavor. A “potato and bacon pancake” is probably the best way to describe it.

But no matter what you want to call, I think you’ll agree this tasty little creation really hits the spot.

This hash browns recipe is a one-skillet dish. Top with bacon, slide it out, slice and serve. Super easy!

This paleo and gluten-free hash browns recipe is a one-skillet dish. Slide it out, slice, and serve. Super easy!

I even used the bacon fat to cook it, so you know the flavor is going to be crazy good. Just add a fried egg or two on the side for the ultimate paleo breakfast.

I used white-fleshed sweet potatoes, but you can also make this one with yams. I prefer sweet potatoes because they’re not nearly as sweet as yams. 

If your grocer doesn’t carry sweet potatoes, tell ’em to get those tubers in stock…sometimes they do listen to their customers!

I know there are some hardcore hash brown lovers out there who will love this one…do yourself a favor and make this easy, 100% paleo recipe for your next breakfast!

Paleo Potato & Bacon “Pancake” Recipe

Yield: About 6 servings

Paleo Potato & Bacon “Pancake” Recipe


  • 6 strips of bacon, cooked and crumbled
  • 1/2 cup red bell peppers, diced small
  • 1/2 cup of green bell peppers, diced small
  • 1/2 cup of onion, diced small
  • 1 1/2 cups of shredded sweet potato or yam
  • 3 eggs, whisked
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried thyme (or any other herb you like)


  1. Cook the bacon in a small skillet until crispy. Crumble and set aside on a plate.
  2. Grate the raw sweet potato and set aside.
  3. In the same pan you cooked the bacon, use about 1 tablespoon of the remaining bacon fat and sauté the diced onion and bell peppers over medium heat. About 3-4 minutes.
  4. Reduce the pan's heat to medium low and sprinkle the grated potato over the sautéed vegetables.
  5. Gently pour whisked eggs over the potatoes, then season with salt, pepper and thyme.
  6. Sprinkle crumbled bacon over the top.
  7. Cover and cook about 8-10 minutes, or until the egg topping is cooked through and the potatoes are tender.
  8. Slice it up and serve with a smile!

27 replies
  1. Tracy
    Tracy says:

    Hi Trina,
    My husband and I just started Whole30 and are so excited because we already feel the results! This looks amazing and want to try it this weekend for breakfast. However, my husband is allergic to eggs, what would you suggest as a substitute to make the hash stay together? Thank you for your time and sharing such yummy recipes!!! *we made your beef/chorizo sliders on sweet potato buns the other night and they were AMAZING! 😊

  2. Tammy
    Tammy says:

    I wish I had some Bacon. Can’t afford whole 30 Bacon. (Not sure why my keyboard keeps capitalizing Bacon) looks wonderful though!

  3. Danielle
    Danielle says:

    Yummy! I substituted zucchini since I’m allergic to peppers! Wow! Yum! Thanks for getting me to be creative for breakfast!!

    • Trina
      Trina says:

      Nice! You go girl! I love when people figure out how to make a recipe work with their allergies or even just ingredients they don’t like. Good for you! I’m sure it was yummy! 🙂

  4. Becky D
    Becky D says:

    Wow! We are doing Whole30 right now, and this was dinner tonight. My husband and I agreed that we could eat this every day and be happy. 🙂 I added an extra egg, and sprinkled some nutritional yeast over the eggs, because I’m missing cheese. Oh – and used all orange pepper. I think white sweet potatoes are my new favorite veggie! Thanks for an awesome recipe!

  5. Terri Byrd
    Terri Byrd says:

    Turned out great! Cooked the sweet potato for a few minutes before I added the eggs. Probably could have added another egg. We all loved it, kids too! Thanks for the recipe.

  6. Sara
    Sara says:

    Hi there,
    I am planning to make this for my family next week. I have a family of 6 – do you recommend doubling or maybe tripling this? Thanks!

    • Trina B
      Trina B says:

      Hi Sara, Here’s the deal. I really liked this recipe because I love hash browns. If you have people like me in your family, you will want to make more. And also it depends on what you serve with it. Fruit, eggs, sausage…It’s gonna be great no matter what!


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