I have been on a real sheet pan/one pan meal kick lately. They’re just so convenient! And this Sheet Pan Sweet Potato Hash with Eggs is no exception. Not only is convenient, but it’s some of my favorite things all in one place. And those favorite things are colorful carbs and eggs (love me some bright orange sweet potatoes!).
Sheet Pan Sweet Potato Hash with Eggs
I eat eggs a lot, and I often bake them in the oven (love these egg bites and these cloud eggs and then basically any frittata ever made). But what I don’t normally do is bake a cracked egg in the oven, like I did here. I’m here to tell you that this is a great way to make your eggs. You’re going to love this healthy breakfast recipe!
What is breakfast hash?
A hash is a recipe that usually consists of potatoes, onions, meat, and any other leftovers or scraps you want to throw in. I think the definition has grown pretty broad as I’ve seen lots of different hash recipes using random veggies, beans, meats, etc. The hash I’m sharing today is made from gorgeous potatoes, onions, Brussels sprouts, and eggs. Feel free to throw any extra veggies or leftover meat in this dish!
What veggies goes best in hash?
Use any veggies that make you happy! However, if you’re cooking them all together on a sheet pan, like I did here, be sure to use veggies that have similar cook times. Sweet potatoes, onions, and Brussels sprouts all worked well together. Tomatoes cook a lot quicker, so if I was adding those I’d need to add them at the very end (or have some seriously mushy tomatoes).
Can I bake eggs in the oven?
Yep. You sure can. I’ve share this Cloud Egg recipe before, and that’s one way to get some super pretty oven-baked eggs. This particular method is a lot easier, though. You just crack your eggs over your baked sweet potatoes and stick them in the oven. And then you get this gorgeous result!
The longer you bake them, the harder the yolks get. I left mine in a teeny bit too long, and the yolks were over hard. If I’d pulled them out just a couple minutes earlier, they would have been over medium (which is what I was going for) and the yolks would have been brighter. But it was all good. These over hard eggs were actually perfect for leftovers, so keep that in mind!
Does this hash recipe make good leftovers?
I ate this has for two days after I made it. It’s the perfect breakfast for me, with a combo of complex carbs and protein that I crave after my morning workout. So, yes, it makes great leftovers (another benefit to the eggs being over hard and not runny).
Here are the ingredients for this gorgeous sweet potato, Brussels sprouts, and egg hash:
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
Here are a couple of notes you’ll want to read before you make this recipe:
If necessary, use two half baking sheets or a larger three-quarter size sheet pans to allow enough room to spread the vegetables out in a single layer without overcrowding. This will allow them to roast evenly without steaming. I crammed in too many veggies on this sheet pan and it took them a little longer than I would have liked to roast, so keep that in mind as you’re making the veggies (also, you’ll be moving the veggies to make room for the eggs, so it’s okay if they seem kind of spread out – once you add the eggs your whole sheet pan will be covered).
Pro tip: For best results, crack each egg into a small bowl before transferring onto the sheet pan. Repeat this process, one egg at a time, until all eggs are on the pan.
You’ll need a rimmed baking sheet with parchment paper or a silcone baking mat. If using parchment paper, lightly spray with non-stick cooking spray.
Sheet Pan Sweet Potato Hash with Brussels Sprouts and Eggs
- Rimmed baking sheet with parchment paper or silicone baking mat
- 2 sweet potatoes large, peeled and cut into chunks
- 1 lb purple potatoes small, cut in half
- 8 oz Brussels sprouts cut into halves
- 1 red onion roughly chopped
- 3 garlic cloves minced
- 1 tsp onion powder
- 3 tbsps extra virgin olive oil
- sea salt and black pepper to taste
- 6 eggs
- 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 pre-heated oven for 8-10 minutes. Stir vegetables
and continue roasting another 8-10 minutes, or until sweet potatoes are fork
- 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
- 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 dried herbs of choice, if desired, and serve immediately. Enjoy!
I love this recipe for brunch or a holiday breakfast. And like I mentioned earlier, it’s also a really filling and nutritious meal if you’re working out a lot.
I also love that it works for Weight Watchers, the 21 Day Fix, and any whole foods diet (and that’s the goal, right? Eat as many whole foods as possible.).
Let me know if you make this one – I love to see what you share on IG and FB! Be sure to follow me and tag @carrieelleblog so I can reshare.