| Prep Time: 10 mins | Cook Time: 25–30 mins | Yield: 4 servings |
Mornings can be chaotic, but your breakfast doesn’t have to be. This Sheet Pan Sweet Potato Breakfast Hash is the perfect solution for anyone looking for a nutritious, filling, and flavorful meal without a sink full of dishes. By roasting everything on a single sheet pan, you get caramelized sweet potatoes, tender-crisp vegetables, and perfectly cooked eggs all at once.
This recipe is a powerhouse of nutrition. Sweet potatoes provide complex carbohydrates for sustained energy, while eggs and optional turkey sausage add the protein you need to stay full until lunch. It’s a healthy breakfast recipe that is naturally gluten-free and can easily be made paleo or Whole30 friendly. Plus, it works just as well for a quick meal prep on Sunday as it does for a lazy Saturday morning brunch.
Why Sheet Pan Breakfasts are Better
The beauty of this hash lies in the roasting. Unlike stovetop hashes that can sometimes get greasy or mushy, the high heat of the oven roasts the sweet potatoes until they are crispy on the outside and tender on the inside. Furthermore, you can “set it and forget it” for 20 minutes while you get ready for your day.
Ingredients & Quantities
- 2 large Sweet Potatoes, peeled and cut into 1/2-inch cubes
- 1 large Red Bell Pepper, chopped
- 1/2 Red Onion, diced
- 2 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 4 to 6 large Eggs
- Optional: 2 cups Fresh Kale or Spinach, roughly chopped
- Garnish: Fresh cilantro, sliced avocado, or hot sauce
Step-by-Step Instructions
- Preheat & Prep Pan: Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
- Season the Veggies: Place the cubed sweet potatoes, bell pepper, and red onion directly onto the pan. Drizzle with 2 tablespoons olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper.
- Toss & Roast: Toss everything together until evenly coated. Spread the vegetables in a single layer. Roast for 20–22 minutes, or until the sweet potatoes are tender and starting to brown at the edges.
- Add Greens (Optional): If using kale or spinach, remove the pan from the oven and stir the greens into the hot vegetables. The residual heat will wilt them perfectly.
- The Eggs: Use a spoon to create 4 to 6 small “wells” or nests in the vegetable mixture. Carefully crack one egg into each well.
- Final Bake: Return the pan to the oven and bake for another 5–8 minutes.
- Tip: 5 minutes will give you runny yolks; 8 minutes will result in fully set yolks.
- Garnish & Serve: Remove from the oven and top with fresh cilantro, avocado, or a drizzle of your favorite hot sauce.
Storage & Reheating
- Fridge: Store leftovers (minus the eggs if you prefer fresh eggs) in an airtight container for up to 4 days.
- Reheating: Reheat the vegetable hash in a skillet or microwave. If you are meal-prepping this for the week, I recommend roasting the veggies ahead of time and frying a fresh egg to put on top each morning.
Frequently Asked Questions
Can I add meat to this hash?
Absolutely! Pre-cooked turkey sausage, chopped bacon, or even leftover shredded chicken are great additions. Add them in at Step 2 so they can crisp up with the potatoes.
How do I keep my sweet potatoes from sticking?
Parchment paper is your best friend here. Also, ensure you don’t over-crowd the pan; if the veggies are too close together, they will steam rather than roast.
Can I use regular potatoes?
Yes, Yukon Gold or Red potatoes work well, though sweet potatoes provide a unique sweetness and more vitamins!
Conclusion
This Sheet Pan Sweet Potato Breakfast Hash is a vibrant, delicious way to fuel your body. It takes the stress out of healthy eating and puts a gourmet-style breakfast on your table with minimal effort.
