Sheet Pan Sweet Potato Hash & Eggs
Sheet Pan Sweet Potato Hash & Eggs is an easy and satisfying complete breakfast! Bake and serve for a healthy way to start the day!
- 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.
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.
Serving: 2eggs + 1/2 sweet potato hash, Calories: 277kcal, Carbohydrates: 29g, Protein: 13g, Fat: 11g, Saturated Fat: 5g, Cholesterol: 327mg, Sodium: 197mg, Potassium: 599mg, Fiber: 4g, Sugar: 6g, Vitamin A: 18920IU, Vitamin C: 5.1mg, Calcium: 95mg, Iron: 2.3mg