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You are here: Home / COOK / Sheet Pan Sweet Potato Breakfast Hash Recipe

March 24, 2020 By Cyn Gagen Leave a Comment

Sheet Pan Sweet Potato Breakfast Hash Recipe

Filed Under: Breakfast ideas, COOK Tagged With: Brussels sprouts, eggs, sweet potatoes

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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. 

Easy Sheet Pan Sweet Potato Breakfast Hash Recipe

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 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-InchSilpat Non-Stick Silicone Commercial Size Baking Mat, 16.5-Inch by 24.5-InchSasa 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 BoutiqueSasa 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 BoutiqueNordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), SilverNordic Ware Natural Aluminum Commercial Baker’s Half Sheet (2 Pack), SilverGood Cook Set Of 3 Non-Stick Cookie SheetGood 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? 

Print

Easy Sheet Pan Sweet Potato Breakfast Hash Recipe

This Sheet Pan Sweet Potato Breakfast Hash recipe is delicious and simple to make. The gorgeous display of color adds to the appeal!
Course Breakfast
Cuisine American
Keyword brussels sprouts, eggs, potatoes
Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings 6
Calories 247 kcal

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

  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.
  3. 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.
  4. 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.
  5. PRO TIP: For nicely browned potatoes, Brussels sprouts, and other cut veggies, position with cut side down on sheet pan prior to roasting.
  6. 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.
  7. 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.
  8. 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.
Nutrition Facts
Easy Sheet Pan Sweet Potato Breakfast Hash Recipe
Amount Per Serving
Calories 247 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 2g13%
Cholesterol 164mg55%
Sodium 102mg4%
Potassium 705mg20%
Carbohydrates 28g9%
Fiber 5g21%
Sugar 4g4%
Protein 9g18%
Vitamin A 6670IU133%
Vitamin C 50mg61%
Calcium 70mg7%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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