Sweet Potato Breakfast Hash makes a beautiful and delicious breakfast on a cool autumn morning. Seasoned, roasted vegetables pair wonderfully with fresh eggs.

On a weekend morning before heading out to rake leaves, take the time to put this one-pan recipe together. It looks gorgeous – rich oranges, deep purples, and gorgeous greens – but it tastes even better.

And for such a hearty breakfast, it’s very low in calories, so you can fill up without filling out …. (no way I’m the only one who struggles with that!)

Lightly season autumn vegetables before roasting to bring out every bit of flavour.

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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.

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.

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Sweet Potato Breakfast Hash Recipe

  • Author: Marie Beausoleil
  • Prep Time: 10 minutes
  • Cook Time: 28 minutes
  • Total Time: 38 minutes
  • Yield: 6
  • Category: Breakfast

Description

Sweet Potato Breakfast Hash makes a beautiful and delicious breakfast on a cool autumn morning. Seasoned, roasted vegetables pair wonderfully with fresh eggs.


Ingredients

2 large sweet potatoes, peeled and cut into chunks

1 pound small purple potatoes, cut in half

8 ounces Brussels sprouts, cut in half

1 large red onion, roughly chopped

3-4 cloves fresh garlic, minced

1 teaspoon onion powder

3 Tablespoons extra virgin olive oil

Salt and black pepper, to taste

6 large eggs

Optional garnish:

2 Tablespoons crushed kale chips or dried herbs of choice


Instructions

Preheat oven to 425F 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 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!

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Sweet Potato Breakfast Hash makes a beautiful and delicious breakfast on a cool autumn morning. Seasoned, roasted vegetables pair wonderfully with fresh eggs.
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