Sheet pan recipes make me ever so happy. They are so easy to put together and cut down on clean up. That’s always a winner in my books! This Sheet Pan Sweet Potato Breakfast Hash recipe delivers such a gorgeous display of color with its rich oranges, deep purples, and gorgeous greens.
But once you take a bite, you’ll realize its beauty runs more than skin deep. Roasting the lightly seasoned vegetables brings out the full depth of their flavor to infuse every bite with a rich, savory sweetness that you’re going to love.
Disclosure: This post contains affiliate links.
Scroll down for a printable recipe card.
Easy Sheet Pan Sweet Potato Breakfast Hash Recipe
Prep time: 10 minutes
Cook time: 22-28 minutes
Serves: 6
Ingredients:
2 large sweet potatoes, peeled and cut into chunks – substitute carrots or squash
1 lb. small purple potatoes, cut in half – regular potatoes work well here too!
8 oz. Brussels sprouts, cut in half – or use broccoli in place of these
1 large red onion, roughly chopped – any onion works!
3-4 cloves fresh garlic, minced – fresh is best, but garlic powder will work in a pinch; use about 1 teaspoon
1 t. onion powder
3 T. extra virgin olive oil
Sea salt and black pepper, to taste
6 large eggs
Optional garnish: 2 T. crushed kale chips or dried herbs of choice
PRO TIP: Roasting vegetables in a hot oven is one of the best ways to enhance their natural flavor and sweetness. It is also a great way to use up left over vegetables hiding out in the refrigerator. Most sturdy vegetables are good candidates for roasting, including broccoli, red onion, Brussels sprouts, potatoes, carrots, fennel, eggplant, kale, peppers, and many others. Feel free to try out your favourite combinations in this.
Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8 x 16-1/2Silpat Non-Stick Silicone Commercial Size Baking Mat, 16.5-Inch by 24.5-Inch
Sasa Demarle Silpat Premium Non-Stick Silicone Baking Mat, Big Sheet Pan Size (2/3 Sheet Pan) for a 15’’x 21’’ Sheet Pan – 13.58’’x 19.5’’ – by Pastry Chef’s Boutique
Nordic Ware Natural Aluminum Commercial Baker’s Half Sheet (2 Pack), Silver
Good Cook Set Of 3 Non-Stick Cookie Sheet
Directions:
1. 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.
2. 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.
PRO TIP: 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.
3. Spread the sweet potato mixture onto the prepared sheet pan in a single layer without overcrowding and roast in preheated oven for 8-10 minutes. Stir vegetables and continue roasting another 8-10 minutes, or until sweet potatoes are fork tender.
PRO TIP: For nicely browned potatoes, Brussels sprouts, and other cut veggies, position with cut side down on sheet pan prior to roasting.
4. 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.
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. This helps keep them from breaking as you add them to the pan.
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.
Great way to make breakfast for the whole family (or to feed a crowd – just make more sheet pans of food!) all at one time, right?
Easy Sheet Pan Sweet Potato Breakfast Hash Recipe
Ingredients
- 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
- Optional garnish: 2 T. crushed kale chips or dried herbs of choice
Instructions
-
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.
-
PRO TIP: 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.
-
Spread the sweet potato mixture onto the prepared sheet pan in a single layer without overcrowding and roast in preheated oven for 8-10 minutes. Stir vegetables and continue roasting another 8-10 minutes, or until sweet potatoes are fork tender.
-
PRO TIP: For nicely browned potatoes, Brussels sprouts, and other cut veggies, position with cut side down on sheet pan prior to roasting.
-
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.
-
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. This helps keep them from breaking as you add them to the pan.
-
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.
Leave a Reply