• Sweet potato hash with bacon, eggs and dill (Adam Liaw)Source: Adam Liaw

For this satisfying brunch, eggs and bacon are nestled in a bed of sweet potato, topped with a solid sprinkling of dill for freshness. Guaranteed to hit all your sweet, salty and savoury breakfast cravings. 






Skill level

Average: 4.4 (8 votes)


  • 75 g butter
  • 150 g speck, cut into 4 thick slices
  • 2 large brown onions, diced
  • 2 large orange flesh sweet potatoes, peeled and cut into 1 cm cubes
  • salt and ground black pepper, to taste
  • 4 eggs
  • 2 tbsp finely shredded dill, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


  1. Heat a very large frying pan over medium heat and add half the butter. Fry the speck until lightly browned then remove from the pan. Add the onion and cook for 8-10 minutes or until quite well browned around the edges.
  2. Add the sweet potatoes and the remaining butter and fry for about 5 minutes, stirring occasionally until the potatoes begin to soften.
  3. Make 4 wells in the sweet potato for the eggs. Crack in the eggs, then place the speck slices around the edge and cover with a lid. Cook for about 5 minutes or until the eggs are set to your liking. Taste and season with salt if needed and plenty of black pepper. Scatter with the dill to serve.

Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.

Photography by Adam Liaw.