Sheet Pan Sweet Potato Breakfast

This sheet pan breakfast comes together quickly with diced sweet potatoes, sausages, and eggs. It’s a deliciously simple meal!

Update: This recipe was originally published in 2018 and has been republished with all new photos and updated recipe instructions.

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 Breakfast.

Someone catch me, I’m swooning.

The best part of 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 large 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.

The sweet flavor of the potatoes is a perfect balance for the savory eggs and sausage. This recipe’s simple ingredients work together to create a dish that’s both delicious and satisfying. It’s easy enough for busy mornings but special enough for weekends too.

Sheet Pan Sweet Potato Breakfast Ingredients

• Sweet potatoes: People often fail to consider sweet potatoes as an option for breakfast but I’m here to tell you they are such a good choice! Tender, sweet, and loaded with Vitamin A. In this recipe we’re dicing sweet potato and roasting it on a sheet pan. I love and use all types of potatoes in hash so feel free to use what you have. Russet or yellow/gold are great options.
• Olive oil: A little bit of extra virgin olive oil helps us get the sweet potatoes perfectly tender. You can use avocado oil or another oil if you prefer.
• Sausage or kielbasa: You can use pork, chicken, beef, or turkey sausage. I most often use chicken or beef sausage. Sweet Italian sausage or hot Italian sausages are also delicious options that add so much flavor.
• Eggs: In this recipe we’re baking the eggs with the potatoes to create a complete breakfast while only using one pan!
• Simple seasonings: Salt, black pepper, chili powder, and paprika are all you need to season this dish, but of course you can use whatever spices and dried herbs you have on hand.

How to Make this Sheet Pan Sweet Potato Breakfast

Start by roasting the cubed sweet potato with a little oil in the oven. They’ll require more time than the other ingredients so they need a head start.

After they’ve had a bit of time to cook, stir and add sliced sausage to the pan. Bake again.

Then use a spatula to create spaces for your eggs amongst the potatoes and sausages. Carefully crack the eggs into each space. Salt. Bake until the eggs are just how you like them. I prefer a runny yolk so I can enjoy that creaminess when I slice into them.

Tips for Perfectly Cooked Sheet Pan Potatoes

• Dice your potatoes so they’re 1/2-inch or 3/4-inch. The larger your potatoes pieces the longer they’ll need to cook so don’t go too big.
• Make sure you cut those potatoes all the same size. If some chunks are large they’ll cook more slowly while your smaller pieces get overdone.
• Use a proper sized sheet pan so that your potatoes aren’t overcrowded. You want as many potatoes as possible to touch the bottom surface. For this recipe (and most sheet pan meals) I recommend a 12 x 17 baking sheet.

How to Store Leftovers

This breakfast is best served immediately after cooking since many people don’t love the texture of reheated eggs. Of course if you don’t mind the texture of reheated eggs then you can meal prep this recipe. Leftovers can be stored in an airtight container in the refrigerator for up to 3 to 4 days.

How to Serve

I typically serve this alone (it’s a lot of food). Plate it all together to create savory breakfast bowls. If you want a little more but still want to keep it light, pair this with fresh fruit. If serving this to guests I suggest topping with chopped fresh parsley and crumbled goat cheese to make it feel extra special.

Share the Love: