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This super simple but delicious Sweet Potato Breakfast Hash only takes 30 minutes to cook! Perfect for breakfast or brunch, and it’s the perfect hearty one-pan meal.
This is one of my favorite recipes because I love recipes that can be done in a single pan that the whole family loves. This baked sweet potato hash recipe has everything you want in a breakfast meal and since it’s made in a single pan, you don’t have a bunch of dishes to wash.
As a bonus, it’s also a hearty meal that can feed a lot of people on a budget as well. It doesn’t take a lot of work to put together as well so you can spend a few extra minutes sleeping in!
Why You’ll Love This Recipe
- It’s uncomplicated. You really can’t go wrong with these sweet potato breakfast hash browns. The ingredients are kitchen staples and can almost always be found in stores. There are also no difficult techniques to this recipe. It’s very beginner-friendly.
- It can double as a meal prep. You can double this recipe on a second sheet pan for a week’s worth of breakfast meal preps.
- Wholesome: This sweet potato hash is a perfectly healthy breakfast with the right amount of protein and good carbs
Ingredients You’ll Need
- Large sweet potatoes — diced into 1/2 inch cubes
- Green onions — sliced
- Olive oil
- Kosher salt and ground pepper
- Eggs
- Ground parmesan
- Fresh Herbs: thyme and rosemary
How to Make Sweet Potato Breakfast Hash
- Preheat the oven: preheat the oven to 400F.
- Put together your ingredients: in a baking dish or a rimmed sheet pan add the diced sweet potatoes and white parts of the onions and then drizzle with the oil and sprinkle with salt and pepper. Toss to coat then arrange in a single layer.
- Next, bake for 15 minutes, stirring halfway, or until potatoes are tender.
- Make room for the eggs: remove from the oven and give it a gentle stir. Make some space for the eggs and crack them in. Sprinkle with grated parmesan cheese.
- Finish off by baking for 10 more minutes, or until the eggs are set.
- When ready, remove from the oven and sprinkle with herbs and green parts of the onions.
Recipe Notes and Tips
- Be sure to cut your sweet potatoes into similar sizes so your sweet potato hash bakes evenly on your sheet pan or dish.
- Avoid overcrowding the pan as you want the sweet potatoes to roast and not steam. Use a large sheet pan or split it up into two pans if yours are small.
- Add in other veggies like peppers or zucchini
- Store leftovers in a container and place them in the fridge for 3-4 days.
How to Pick and Store Sweet Potatoes
Here’s what to look for when buying and storing potatoes for your sweet potato hash:
- Make sure your sweet potatoes don’t have any blemishes or bruising to them.
- Avoid sweet potatoes that look wrinkly.
- When purchased, be sure to store your sweet potatoes in a cool dark place so they last longer such as a pantry or basement. Avoid storing in the fridge. At room temperature, they’ll at most last a week.
Frequently asked questions
It’s up to you. Sweet potato skin has antioxidants in them so there’s no harm in keeping the skin on and eating it. If you are keeping the skin on, be sure to give it a good scrub under running water so it’s clean. You can watch my guide on how to peel and cut a sweet potato.
If you don’t have fresh herbs, you are more than welcome to use dried herbs. For every 1 tbsp of fresh herbs, you can substitute with 1 tsp of dried herbs.
You can simply portion out the sheet pan sweet potato hash into airtight meal prep containers and once it has cooled, store it in the fridge for up to 4 days. Reheat in the microwave.
Oven Baked Meals You’ll Love
- Sheet Pan Chicken And Veggies Recipe
- Sheet Pan Steak and Asparagus with Kale Pesto
- Healthier Vegetarian Lasagna
- Baked BBQ Chicken Breast
- Baked Lemon Blueberry Oatmeal
Also, if you try a recipe and you like it, leave me some feedback in the comment section below, and don’t forget to rate it! I would love it if you shared it with friends and family.
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Baked Sweet Potato Hash
Ingredients
- 4 large sweet potatoes, diced into 1/2 inch cubes
- 4 green onions, sliced, white parts separated to green parts
- 1 tablespoon olive oil
- Kosher salt and ground pepper, to taste
- 4 large eggs
- 1/2 cup ground parmesan
- 1 tablespoon fresh thyme, leaves picked
- 1 tablespoon fresh rosemary, chopped
Instructions
- Preheat the oven to 400F.
- In a baking dish or a rimmed sheet pan add the diced sweet potatoes and white parts of the onions.
- Drizzle with the oil and sprinkle with salt and pepper. Toss to coat then arrange in a single layer.
- Bake for 15 minutes, stirring halfway, or until potatoes are tender.
- Remove from the oven and give it a gentle stir. Make some space for the eggs and crack them in. Sprinkle with grated parmesan cheese.
- Bake for 10 more minutes, or until the eggs are set.
- When ready, remove from the oven and sprinkle with herbs and green parts of the onions.
Notes
- Be sure to cut your sweet potatoes into similar sizes so they bake evenly on your sheet pan.
- Avoid overcrowding the pan as you want the sweet potatoes to roast and not steam. Use a large sheet pan or split it up into two pans if yours are small.
- Storage: Place leftovers in a container and store them in the fridge for up to 4 days. Reheat in the microwave when ready to eat
- Nutritional facts: Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on the products used.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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