Sweet Potatoes! You gotta love them. Especially when they are coated in warm spices and topped with gooey eggs right out of the oven on a sheet pan. Today we are cooking up an incredibly easy and nutritious breakfast for those mornings when you can’t be bothered with a gigantic pile of dishes after cooking breakfast. Go ahead and serve this sweet potato hash recipe on paper plates, even. I won’t judge 🙂
Jump to RecipeSo I absolutely love sweet potatoes and eat them for breakfast, lunch or dinner every chance I get. With that said, I’m sure you can imagine my horror when my now husband admitted to me one day that he didn’t really care for sweet potatoes. Apparently, he’s more of a russet kind of guy. I do enjoy a russet potato here and there myself, but for the majority of the time when potatoes are being served, there’s a clear his and hers version going on.
Luckily, this sheet pan sweet potato breakfast hash is so tasty and incredibly easy to make, that I don’t even mind making my husband a different meal of his own that better suites his taste buds. That just means more for me to enjoy for tomorrow’s breakfast as well.
Equipment Needed:
- Sheet Pan
- Parchment Paper
- Cutting Board and Chef’s Knife
Sweet Potato Hash and Eggs Ingredients:
- Sweet Potatoes: Sweet potatoes are a great pantry item to keep on hand since they last quite a while on the shelf, for around 3-5 weeks, and there are so many ways you can use them up throughout the weeks.
- Onion: In today’s recipe, I am using a medium white onion. You can also use a sweet onion or yellow onion if that is what you have on hand.
- Ground Cinnamon and Ground Nutmeg: These spices pair wonderfully with sweet potatoes, jazzing up warm and comforting flavors.
- Light Olive Oil: Ensure you are using a cooking oil that is meant for baking. My go-to is light olive oil, but you could also use coconut oil or canola oil.
- Salt and Pepper: Use salt and pepper to season the sweet potato hash and enhance the flavors.
- Eggs: Eggs will be cracked on top of the sweet potatoes during the tail end of the baking time.
How to Make Sweet Potato Hash and Eggs:
- Preheat the oven to 400 F
- Line a baking sheet with parchment paper.
- Wash and cube the sweet potatoes. Dice the onion. Place the sweet potatoes and onion on the baking sheet.
- Drizzle the potatoes and onion with olive oil. Sprinkle the ground cinnamon and ground nutmeg on top of the potatoes, and then season with salt and pepper. Use your hands or a spatula to mix all the ingredients together until all the potatoes are covered with olive oil and seasonings.
- Place the baking sheet into the oven on the middle rack. Bake for around 20 minutes until the potatoes are nearly roasted.
- Remove the sheet pan from the oven. Crack 4 to 5 eggs over the top of the potatoes. Place the sheet pan back into the oven and bake for 5 to 10 more minutes, depending on how runny you want your eggs to be.
- After the eggs have baked to your liking, remove the sheet pan from the oven and season with a bit more salt and pepper to taste. Serve the sweet potato hash and eggs immediately. Enjoy!
What To Serve With Sweet Potatoes and Eggs:
With this sweet potato hash recipe, you already have the carbs and eggs covered, but what if you want to add a few more items to really round out this breakfast? A couple of ideas that come to mind are cooking up a breakfast meat like bacon or sausage, topping the potatoes with sausage and gravy, or for a sweater note, fixing up a few parfaits such as these fruit and yogurt parfaits or strawberry shortcake parfaits.
How to Store Leftovers:
Place any leftovers in an airtight container and store in the refrigerator for up to three days. Any time longer than that, I find the potatoes tend to become dry. To warm up, just put the sweet potato hash on a microwave safe plate and warm up in the microwave for a minute or to your liking. Warm the eggs for only 30 seconds, as the microwave may cook the eggs a bit more.
I don’t recommend freezing the leftovers, as the texture may change quite a bit after defrosting and reheating.
Sheet Pan Sweet Potato Breakfast Hash Recipe
Equipment
- Sheet Pan
- Parchment Paper
- Cutting Board
- Chef's Knife
Ingredients
- 6 cups cubed sweet potatoes 4 – 6 sweet potatoes depending on size
- 1 cup diced white onion 1 medium onion
- 2 tbsp light olive oil
- 1/2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- Salt and pepper to taste
- 4 – 5 eggs
Instructions
- Preheat the oven to 400 F
- Line a baking sheet with parchment paper.
- Wash and cube the sweet potatoes. Dice the onion. Place the sweet potatoes and onion on the baking sheet.
- Drizzle olive oil over the potatoes. Sprinkle the ground cinnamon and ground nutmeg on top of the potatoes, and then season with salt and pepper. Use your hands or a spatula to mix all the ingredients together until all the potatoes are covered with olive oil and seasonings.
- Place the baking sheet into the oven on the middle rack. Bake for 20 minutes.
- Remove the sheet pan from the oven. Crack 4 to 5 eggs over the top of the potatoes. Place the sheet pan back into the oven and bake for 5 to 10 minutes, depending on how runny you want your eggs to be.
- After the eggs have baked to your liking, remove the sheet pan from the oven and season with a bit more salt and pepper to taste. Serve the sweet potato hash and eggs immediately. Enjoy!
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