Give me a potato hash and I’m a happy woman. It’s really that simple. Also I’ll take a coffee. And a good book. Perhaps a nap. I figure I should just put that all out there since I’m making requests anyway, right?
Back to the whole point of this. I do love potato hash and while I don’t limit it to just breakfast (at all) that is definitely the time of day I enjoy it most. It’s just so dang satisfying, isn’t it?
Today’s version is extra special because I’m using sweet potatoes and (drum roll please) this magical dish is cooked on a sheet pan in the oven. Hello Sheet Pan Sweet Potato Hash & Eggs.
Someone catch me, I’m swooning.
The big bonus to preparing your hash this way is that your potatoes and your eggs will be finished at the same time. When I prepare hash and eggs on the stove I typically use two skillets, one for my potatoes and one for the eggs. If I’m trying to avoid dirty dishes (story of my life) then I use one skillet. This means I have to plate the finished potatoes before I start making the eggs which leaves my potatoes cold by the time I eat.
By preparing this gloriousness on a sheet pan everything can be served nice and hot while still using only one dish.
When it’s all finished baking add your favorite fresh herb. I’ve used basil, cilantro and parsley on different occasions. All work beautifully.
To answer the question I’m 100% going to be asked, YES you can add meat to the sheet pan. If you’re looking for some extra protein I recommend chopping up a little chicken sausage and baking it with your potatoes. It won’t need to cook as long so let your potatoes cook for ten minutes before adding the chicken sausage.
I typically serve this alone (it’s a lot of food). If you want a little more but still want to keep it light, pair this with fresh fruit or a simple salad of arugula, pine nuts, tomatoes, salt, pepper, and a squeeze of lemon juice.
Made this and loved it? If you share a photo of your finished dish on Instagram tag me so I can check it out!
Sheet Pan Sweet Potato Hash & EggsPrint Recipe Pin Recipe
- 2 large sweet potatoes
- 1/2 tbsp cooking fat of choice I prefer coconut oil or olive oil.
- 1/2 large white or yellow onion
- 4 eggs
- fresh herbs chopped
- Preheat oven to 400 degrees.
- Dice sweet potatoes into 1 inch cubes.
- Dice onion.
- Spread onion and sweet potato into a single layer on baking sheet. (I use a 9 x 13 baking sheet for this recipe.)
- Add your cooking fat of choice (olive oil or coconut oil both work great). Give it all a quick stir.
- Bake for 10 minutes. Remove from oven and stir.
- Bake for another 10 minutes. Remove from oven and stir.
- Use your spatula to create four little spaces for your eggs. Crack one egg into each hole. Sprinkle salt on eggs. Bake for 6 to 10 minutes or until eggs are how you like them. (I land close to 9 minutes with my oven for a runny yolk but firm whites.)
- Remove from oven and sprinkle fresh herbs on top. (Basil, cilantro, or parsley all work great.) Serve immediately.
Nutritional information is based on two servings (two eggs and half the potato hash). If you're serving this dish with something else and prefer a smaller serving size you can easily divide this into four.