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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


  • 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


  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.