Baked Sweet Potato Hash
This super simple but delicious Sheet Pan Sweet Potato Hash only takes 30 minutes to cook! Perfect for breakfast, brunch, and it’s the perfect hearty one pan meal.
Servings: 4 servings
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
Serving: 4servings | Calories: 452kcal | Carbohydrates: 71g | Protein: 17g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 195mg | Sodium: 533mg | Potassium: 1285mg | Fiber: 11g | Sugar: 15g | Vitamin A: 48913IU | Vitamin C: 16mg | Calcium: 303mg | Iron: 4mg