Description

This hearty Sheet Pan Sweet Potato Hash with Eggs is a simple yet flavorful breakfast or brunch that’s perfect for busy mornings or leisurely weekends. Roasted sweet potatoes, bell peppers, and onions are seasoned to perfection and baked alongside eggs for a complete, nutritious meal. It’s colorful, filling, and easy to customize with your favorite vegetables, herbs, or spices, making it a versatile option for any time of the day.

Ingredients

Scale

2 large sweet potatoes, peeled and diced into ½-inch cubes
1 red bell pepper, diced
1 yellow bell pepper, diced
1 small red onion, diced
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon salt, or to taste
¼ teaspoon black pepper, or to taste
4 large eggs
Fresh parsley, chopped, for garnish

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a large bowl, toss the diced sweet potatoes, bell peppers, and red onion with olive oil, smoked paprika, garlic powder, onion powder, dried thyme, salt, and black pepper until evenly coated.
Spread the vegetable mixture in a single layer on the prepared baking sheet, making sure the sweet potatoes have space to roast.
Roast in the oven for 20–25 minutes, stirring halfway through, until sweet potatoes are tender and lightly caramelized.
Make four small wells in the roasted vegetables and crack one egg into each well. Return to the oven and bake for 10–15 minutes, or until egg whites are set and yolks reach desired doneness.
Remove from oven and sprinkle with fresh parsley. Serve hot.

Notes

Ensure sweet potato cubes are uniform in size for even roasting.
Avoid overcrowding the pan to prevent steaming the vegetables.
Customize with zucchini, mushrooms, or spinach if desired.
For a vegan version, omit the eggs or use tofu cubes or chickpea scramble.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or skillet.
Adding shredded cheese during the last 5 minutes of roasting adds extra flavor.

Prep Time: 15 minutes
Cook Time: 35–40 minutes