With just one sheet pan you can whip up the most delicious and nutritious sweet potato hash using pantry staple ingredients!
Thanks to North Carolina sweetpotatoes, this healthy breakfast is packed with complex carbs, fiber, and potassium.
Today we are partnering with the North Carolina Sweetpotato Commission to bring you a healthy breakfast idea that’s made only with pantry staples and one pan! You guys are going to just love this sweet potato hash with eggs recipe. But first, more on why we love NC sweetpotatoes!
Shelf-Life: If stored in a cool, dark place, sweet potatoes can last up to 2 weeks, making them the perfect vegetable to keep on hand at all times!
Flavor: They’re sweet and savory all at the same time and have an amazing flavor like no other!
Versatility: Whether you’re hoping to make a savory dish like our Slow Cooker Mexican Quinoa or a sweet dessert such as our Sweet Potato Brownies, sweet potatoes are a versatile food that can be used in so many dishes!
Nutrition: Last but certainly not least, NC sweetpotatoes are packed with complex carbs, potassium, vitamin A, and fiber, making them a powerhouse veggie!
How to Make Sweet Potato Hash
Sweet Potato Hash is an easy breakfast (lunch or dinner) idea you can whip up in under an hour! Here’s what you need.
What You Need:
- North Carolina sweetpotatoes
- Bell pepper
- Olive oil
- Cooked breakfast sausage
- Shredded cheese (optional)
As always, we love seeing you guys make our recipes your own. Feel free to add your favorite veggies to this recipe along with spices and anything else your heart desires.
Step 1: Chop + Partially Roast Veggies
First things first, it’s time to chop your veggies! Since this is a hash, the goal here is to cut your sweet potatoes rather small. I used my handy dandy ruler and found 1/2-inch was the magic number. Any bigger and you’ll have to roast longer.
The onion and green pepper can be cut even smaller, finely diced.
Once your veggies have been cut, transfer them to a baking sheet and add a generous amount of oil. Then, season and toss. Roast veggies at 400ºF for 10 minutes.
Step 2: Toss and Add Sausage
While your veggies are roasting, dice up your breakfast sausage. We recommend using pre-cooked breakfast sausage. Any kind (pork, chicken, turkey, or plant-based) works!
Remove the baking sheet from the oven and give your veggies a quick toss. Then, add the breakfast sausage and toss again.
Place the baking sheet back in the oven and roast for another 10 minutes.
Step 3: Create Nests + Crack Eggs
At this point, your sweet potatoes should be almost fully cooked! Now it’s time to create nests so that you can crack the eggs into them for baking.
Carefully push the veggies aside to create little egg nests. Be careful: the pan will be hot! You want to make sure that some of the pan is exposed on the bottom so that the eggs cook quickly.
Create 4-6 nests depending on how many eggs you want to use and then spray each nest with cooking spray. Crack a large egg into each nest and then season with salt and pepper.
Step 4: Bake
Place the baking sheet back into the oven and roast at 400ºF for an additional 6-9 minutes to fully cook the eggs. 7 minutes will get you an over-medium egg, just the way I like it! The longer you cook your eggs, the more well-done they will be.
Step 5: Add Cheese + Bake Again
The last step is adding cheese! This step is optional but highly recommended. Add a sprinkle of shredded cheese on top of each egg and then pop the entire baking sheet back into the oven for a few minutes to melt the cheese.
NC Sweetpotato Hash Tips:
Size Matters: Make sure to cut your NC sweetpotatoes the same size so that they cook evenly. We suggest cutting them around 1/2-inch thick!
Veggies: In addition to the sweet potatoes, so many other veggies would be delightful in this recipe. Try zucchini, russet potatoes, carrots, or celery.
Topping Ideas: Toppings are one of my favorite things about breakfast. Hot sauce is pretty incredible on this hash, but I would suggest also trying salsa, ketchup, or even hummus!
Got leftovers? Store your sweet potato breakfast hash in a glass, airtight container in the refrigerator for up to 3-5 days!
More Sweet Potato Hash Recipes
Watch how to make this recipe!
Sheet Pan Sweet Potato Hash
This sheet pan sweet potato hash is the perfect breakfast packed with complex carbs, protein, and veggies!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Yield: 4 1x
Diet: Gluten Free
- 2 medium NC sweetpotatoes, diced into 1/2-inch chunks (~3 cups)
- 1 medium green pepper, finely diced
- 1/2 medium yellow onion, finely diced
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon ground pepper
- 1/4 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1.5 teaspoons garlic powder
- 8–10 fully-cooked turkey sausage links, sliced into small chunks
- 4–6 large eggs
- optional: 1/2 cup shredded cheddar cheese
- First, preheat oven to 400ºF.
- Then prep sweet potatoes by washing any residue off of them. Pat dry with a paper towel. Option to peel sweet potatoes or leave the skin on. Dice sweet potatoes into small, 1/2-inch chunks and then place them onto a large baking sheet.
- Next, finely diced a medium green pepper and 1/2 medium yellow onion and transfer veggies onto the baking sheet.
- Drizzle sweet potato hash with 2 tablespoons of olive oil and then season with salt, ground pepper, smoked paprika, dried oregano, and garlic powder. Use a wooden spoon to toss and then evenly spread out on the pan. Make sure there are no veggies overlapping so that everything cooks evenly.
- Roast veggies at 400ºF for 10 minutes. Remove from oven, toss veggies, and add sliced turkey sausage. Toss one more time and then place back into the oven for 10 more minutes.
- Once the full 20 minutes is up, remove the baking sheet from the oven. The sweet potato should be mostly cooked. If it’s not, place the pan back into the oven for a few minutes. Then, create 4 nests for the eggs. Spray the bottom of each nest with nonstick cooking spray and then crack the eggs into each nest. Season eggs with salt and pepper, to taste and then place back into the oven at 400ºF for 7-9 minutes depending on how runny you like your yolk.
- Option to add shredded cheese on top of your cooked eggs and bake for an additional 1-2 minutes to melt the cheese.
- Enjoy immediately.
- Nutrition information does include cheese and includes 4 eggs.
- Serving Size: 1/4
- Calories: 259
- Sugar: 4
- Fat: 15
- Carbohydrates: 19
- Fiber: 3
- Protein: 13
This post is sponsored by the NC SweetPotato Commission. We were compensated and all opinions are our own. Thank you for supporting Fit Foodie Finds!