Sheet Pan Sweet Potato Breakfast Hash Recipe
Hey y’all! Are you looking for a breakfast recipe that’s as delicious as it is easy? Our Sheet Pan Sweet Potato Breakfast Hash is just the ticket. Perfectly crispy sweet potatoes, savory veggies, and hearty protein make this dish an all-around winner – whether you’re hosting brunch or meal-prepping for the week. Let’s get cooking!
Why You’ll Love This
- Easy one-pan cleanup makes it a breeze for any morning.
- It’s packed with nutrients and flavor, perfect for a wholesome start to the day.
- Versatile enough to customize with your favorite toppings and add-ins.
- Great for feeding a crowd or preparing ahead for the week.
- A colorful, vibrant dish that looks as good as it tastes!
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 medium onion, diced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 4 eggs
- 1/4 cup chopped fresh parsley
- Optional: cooked bacon or sausage
Directions
Prep the Vegetables
Preheat your oven to 400°F (200°C). In a large bowl, combine the sweet potatoes, bell peppers, onion, olive oil, garlic powder, smoked paprika, salt, and pepper. Toss until the veggies are well coated.
Spread on the Sheet Pan
Spread the mixture evenly on a large sheet pan. Make sure everything is in a single layer to ensure even cooking.
Roast the Hash
Roast in the oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and slightly crispy.
Add Eggs and Finish Cooking
Remove the pan from the oven and create 4 small wells in the mixture. Crack an egg into each well. Return the pan to the oven and bake for an additional 8-10 minutes, or until the eggs are set to your liking.
Garnish and Serve
Sprinkle with fresh parsley and serve immediately. Add cooked bacon or sausage if desired.
Notes
- For even more flavor, try adding a sprinkle of feta cheese before serving. Read more about sweet potato recipes.
- If you prefer runny yolks, keep an eye on the eggs after 8 minutes.
- Use parchment paper for easier cleanup and to prevent sticking. Learn about sheet pan cooking techniques.
Variations
- Spicy Hash: Add diced jalapeños and a dash of hot sauce for some heat.
- Cheesy Delight: Sprinkle shredded cheddar cheese over the top before baking the eggs.
- Vegetarian Twist: Swap the bacon or sausage for mushrooms and zucchini.
Required Equipment
- Large mixing bowl
- Sheet pan
- Cutting board and knife
- Spatula
Storage Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Suggested Pairings
Pair this breakfast hash with a fresh fruit salad or a side of toast for a complete meal. For an extra touch of indulgence, try it with a mimosa!
Pro Tips
- Make sure to cut all vegetables into uniform pieces to ensure even cooking. Discover more breakfast hash tips.
- Preheat the sheet pan for a few minutes before adding the vegetables to get a crispier texture.
- Use a spatula to gently lift the eggs off the pan when serving to keep the yolks intact.
FAQ
- Can I make this recipe vegan? Yes, simply omit the eggs and replace them with tofu scramble or chickpeas.
- Is this dish gluten-free? Absolutely! All the ingredients used in this recipe are naturally gluten-free.
- Can I use regular potatoes instead of sweet potatoes? Yes, but the cooking time might vary slightly. Keep an eye on them to ensure they reach your desired tenderness.
