Description
A stress-free, one-pan breakfast hash featuring caramelized sweet potatoes, bell peppers, and sausage, finished with baked eggs. Perfect for busy mornings or lazy weekends with minimal cleanup.
Ingredients
Scale
- 2 large sweet potatoes (about 600g), peeled or unpeeled, cut into ½-inch cubes
- 1 medium yellow onion, diced
- 1 large red bell pepper, diced
- 1 large green bell pepper, diced
- 12oz (340g) breakfast sausage, removed from casings
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt (adjust to taste)
- ½ teaspoon black pepper
- 4 large eggs
- 2 tablespoons fresh parsley or chives, chopped
- Hot sauce (optional, for serving)
Instructions
- Preheat oven to 400°F (200°C). Line a half-sheet pan (18×13 inch) with parchment paper.
- Dice sweet potatoes, onions, and bell peppers into uniform ½-inch cubes.
- Optional: Brown the sausage in a skillet for 5 minutes to render fat, then drain excess grease.
- In a large mixing bowl, combine diced vegetables and cooked sausage. Drizzle with olive oil, smoked paprika, garlic powder, salt, and pepper. Toss until evenly coated.
- Spread the mixture in a single layer on the prepared sheet pan, ensuring space between pieces to prevent steaming.
- Roast for 20-25 minutes, stirring halfway through, until potatoes are tender and crispy on the edges.
- Remove pan from oven. Use a spoon to create four wells in the hash. Crack an egg into each well and sprinkle with a pinch of salt.
- Return to oven and bake for 5-7 minutes until egg whites are set but yolks are still runny (or 10-12 minutes for hard yolks).
- Garnish with fresh parsley or chives and serve immediately with hot sauce if desired.
Notes
Ensure vegetables are cut uniformly for even cooking. Do not crowd the pan, as this causes steaming instead of roasting. For meal prep, store hash and eggs separately to prevent eggs from becoming rubbery. Reheat in a toaster oven for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1/4 of the sheet pan
- Calories: 380
- Sugar: 8
- Sodium: 650
- Fat: 16
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 6
- Protein: 18
Keywords: sheet pan breakfast, sweet potato hash, easy breakfast recipe, one pan meal, healthy breakfast, meal prep breakfast, gluten-free breakfast