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Sweet Potato and Egg Hash

Sweet Potato and Egg Hash
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Sweet Potato and Egg Hash

Eggs are nested in a delicious mix of roasted sweet potatoes, peppers, and onions for a savory hash that the whole family will enjoy. Traditional potato hash is made in a skillet but for this recipe, using a baking sheet makes clean-up easy and ensures your veggies and eggs are cooked to perfection!

This recipe from American Egg Board - Recipes is an American Heart Association Heart-Check Certified Recipe.

Ingredients

Servings  4   Serving Size   1 cup hash and 1 egg

  • 1 red bell pepper (diced)
  • 1 green bell pepper (diced)
  • 1 tablespoon + 2 teaspoons extra virgin olive oil (divided)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground cayenne pepper
  • 1/2 teaspoon Kosher salt (divided)
  • 1/4 teaspoon cracked black pepper
  • 1 tablespoon red wine vinegar
  • 4 large eggs
  • 1/2 cup diced red or yellow onion
  • 2 tablespoons chopped, fresh chives
  • 1 pound sweet potatoes, scrubbed and diced into 1/2-inch cubes

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 425°F and place a rimmed baking sheet in the oven while it preheats.
  2. Add sweet potato, onion, red bell pepper, green bell pepper, 1 tablespoon oil, paprika, garlic powder, cayenne, 1/4 teaspoon salt and black pepper to a large bowl and stir to combine.
  3. Remove baking sheet from the oven and coat with remaining 2 teaspoons oil. Use a wooden spoon or spatula to spread potatoes and vegetables out evenly onto the baking sheet. Bake, stirring occasionally during cooking time, until sweet potatoes are fork-tender, about 18 to 20 minutes.
  4. Move vegetables away from the sides, toward the center of the baking sheet (to create a mound for adding the eggs). Use the back of a spoon to create 4 wells in hash. Crack one egg into each well. Season with salt and pepper. Bake until whites are set and yolk is jammy, about 8-10 minutes.
  5. Drizzle vinegar over everything and garnish with chopped chives just before serving.

Nutrition Facts

Sweet Potato and Egg Hash
CaloriesCalories
244 Per Serving
ProteinProtein
9g Per Serving
FiberFiber
5g Per Serving

Nutrition Facts

Calories 244
Total Fat 10.7 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 6.0 g
Cholesterol 186 mg
Sodium 377 mg
Total Carbohydrate 29 g
Dietary Fiber 5 g
Sugars 8 g
Protein 9 g
 

Eggs are nested in a delicious mix of roasted sweet potatoes, peppers, and onions for a savory hash that the whole family will enjoy. Traditional potato hash is made in a skillet but for this recipe, using a baking sheet makes clean-up easy and ensures your veggies and eggs are cooked to perfection!

This recipe from American Egg Board - Recipes is an American Heart Association Heart-Check Certified Recipe.

Nutrition Facts

Sweet Potato and Egg Hash
CaloriesCalories
244 Per Serving
ProteinProtein
9g Per Serving
FiberFiber
5g Per Serving
×
Calories 244
Total Fat 10.7 g
Saturated Fat 2.4 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 6.0 g
Cholesterol 186 mg
Sodium 377 mg
Total Carbohydrate 29 g
Dietary Fiber 5 g
Sugars 8 g
Protein 9 g

Ingredients

Servings  4   Serving Size   1 cup hash and 1 egg

  • 1 red bell pepper (diced)
  • 1 green bell pepper (diced)
  • 1 tablespoon + 2 teaspoons extra virgin olive oil (divided)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon ground cayenne pepper
  • 1/2 teaspoon Kosher salt (divided)
  • 1/4 teaspoon cracked black pepper
  • 1 tablespoon red wine vinegar
  • 4 large eggs
  • 1/2 cup diced red or yellow onion
  • 2 tablespoons chopped, fresh chives
  • 1 pound sweet potatoes, scrubbed and diced into 1/2-inch cubes

Directions

Tip: Click on step to mark as complete.

  1. Preheat the oven to 425°F and place a rimmed baking sheet in the oven while it preheats.
  2. Add sweet potato, onion, red bell pepper, green bell pepper, 1 tablespoon oil, paprika, garlic powder, cayenne, 1/4 teaspoon salt and black pepper to a large bowl and stir to combine.
  3. Remove baking sheet from the oven and coat with remaining 2 teaspoons oil. Use a wooden spoon or spatula to spread potatoes and vegetables out evenly onto the baking sheet. Bake, stirring occasionally during cooking time, until sweet potatoes are fork-tender, about 18 to 20 minutes.
  4. Move vegetables away from the sides, toward the center of the baking sheet (to create a mound for adding the eggs). Use the back of a spoon to create 4 wells in hash. Crack one egg into each well. Season with salt and pepper. Bake until whites are set and yolk is jammy, about 8-10 minutes.
  5. Drizzle vinegar over everything and garnish with chopped chives just before serving.
 

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