This sweet potato breakfast hash recipe delivers such a gorgeous display of color with its rich oranges, deep purples, and gorgeous greens. Once you bite into the perfectly balanced flavors, you’ll realize this breakfast beauty runs more than skin deep.
Roasted veggies is one of our favorite ways to cook veggies and it makes this one-dish sweet potato breakfast dish a winning recipe. Roasting brings out the full depth of flavor and infuses every bite with a rich, savory sweetness.
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.
This healthy sweet potato breakfast hash recipe is a crowd pleaser and palate teaser, with tantalizing taste. The best part: it not only looks beautiful and tastes great… it’s also a healthy breakfast you can feel good about.
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.
- 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 Silicone baking mat. The parchment paper pre-cut sheets are easier to use. Lightly spray with non-stick cooking spray, to keep eggs from sticking. 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. 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.
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.
5. 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. Enjoy!
Sweet potatoes are beneficial for vision, blood pressure, cancer prevention, digestion, fertility, inflammation, hormones… and your taste buds!
RESEARCH: Sweet potatoes and menopause
Additional Roasted Sweet Potato Ideas
As a family of lacto ovo vegetarians, we eat and love all kinds of vegetables. We also love eggs, and a substantial breakfast. In fact my everyday breakfast is roasted vegetables and egg bake. So feel free to experiment and adapt this recipe to your favorite veggies and/or whatever you have on hand.
You may also enjoy these loaded avocado baked eggs. YUM!
If you’re interested in growing sweet potatoes, you may enjoy this article on our family’s gardening website.