Weekend breakfasts are my favorite, we usually make a big spread and sit down together and enjoy some fresh juice and delicious food followed by a strong cup of coffee. There is no better way to start the day. This recipe uses only one sheet pan to create a breakfast hash the whole family will love.
This sweet potato breakfast hash recipe delivers a gorgeous display of color with rich oranges, deep purples, and gorgeous greens. But once you take a bite, roasting the lightly seasoned vegetables brings out the full depth of their flavor to infuse every bite with a rich, savory sweetness that makes this one a true winner.
Sweet Potato Breakfast Hash Recipe
Sweet Potato Breakfast Hash Ingredients:
- 2 large sweet potatoes, peeled and cut into chunks
- 1 lb. small purple potatoes, cut in half
- 8 oz. Brussels sprouts, cut in half
- 1 large red onion, roughly chopped
- 3-4 cloves fresh garlic, minced
- 1 t. onion powder
- 3 T. extra virgin olive oil
- Sea salt and black pepper, to taste
- 6 large eggs
- 2 T. crushed kale chips or dried herbs of choice, optional garnish
Similar to the Herb-Roasted Chicken with Red Potatoes & Kale Recipe, you’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):
- Silpat Baking Mat, this is one of my favorite kitchen tools because you can use it over and over again (after washing) and it evenly bakes whatever you have on the sheet pan. I haven’t tried parchment paper with this recipe but I’m sure it would work well.
- Large Sheet Pan, I use a commercial-sized sheet pan, I find the larger surface allows room to spread everything out and for an even bake.
Sweet Potato Breakfast Hash Directions:
- Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. If using parchment paper, lightly spray with non-stick cooking spray. Set aside.
- In a large mixing bowl, toss sweet potatoes, purple potatoes, Brussels sprouts, red onion, garlic, onion powder, and olive oil until vegetables are well coated. Season with salt and black pepper, to taste.
- Spread the sweet potato mixture onto the prepared sheet pan in a single layer without overcrowding and roast in preheated oven for 8-10 minutes. Stir vegetables and continue roasting another 8-10 minutes, or until sweet potatoes are fork tender.
- Remove sheet pan from oven and create 6 round, evenly spaced openings among the vegetables. Carefully pour an egg into each opening, keeping the yolk intact. Season with additional salt and pepper, if desired, and return pan to the oven.
- Bake for 6-8 minutes, or until the egg whites are set and the yolks reach the desired level of doneness. Remove sheet pan from oven and garnish with crushed kale chips or dried herbs of choice, if desired, and serve immediately with the roasted vegetables. Enjoy!
Tip: For best results, crack each egg into a small bowl before transferring onto the sheet pan.
The trick to the perfect eggs is having the pan HOT, otherwise, your eggs run all over the pan. Once you’ve mastered the prep and cooking time this recipe can easily be made to impress your house guests and your family. I hope you enjoy this quick and easy sweet potato breakfast hash as much as we do.
- 2 large sweet potatoes, peeled and cut into chunks
- 1 lb. small purple potatoes, cut in half
- 8 oz. Brussels sprouts, cut in half
- 1 large red onion, roughly chopped
- 3-4 cloves fresh garlic, minced
- 1 t. onion powder
- 3 T. extra virgin olive oil
- Sea salt and black pepper, to taste
- 6 large eggs
- 2 T. crushed kale chips or dried herbs of choice, optional garnish
- Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. If using parchment paper, lightly spray with non-stick cooking spray. Set aside.
- In a large mixing bowl, toss sweet potatoes, purple potatoes, Brussels sprouts, red onion, garlic, onion powder, and olive oil until vegetables are well coated. Season with salt and black pepper, to taste.
- Spread the sweet potato mixture onto the prepared sheet pan in a single layer without overcrowding and roast in preheated oven for 8-10 minutes. Stir vegetables and continue roasting another 8-10 minutes, or until sweet potatoes are fork tender.
- Remove sheet pan from oven and create 6 round, evenly spaced openings among the vegetables. Carefully pour an egg into each opening, keeping the yolk intact. Season with additional salt and pepper, if desired, and return pan to the oven.
- Bake for 6-8 minutes, or until the egg whites are set and the yolks reach the desired level of doneness. Remove sheet pan from oven and garnish with crushed kale chips or dried herbs of choice, if desired, and serve immediately with the roasted vegetables. Enjoy!
- Tip: For best results, crack each egg into a small bowl before transferring onto the sheet pan.
