Sweet Potato Breakfast Hash (with bacon and eggs)
This sweet potato breakfast hash makes a quick and delicious savory breakfast or even a light dinner. It's so easy to make - you just have to just toss all the ingredients on a baking sheet and bake! and yes, the eggs are baked on the sheet pan too! I combined sweet potatoes with bell pepper, bacon, rosemary, and onions and served them with sunny-side-up baked eggs. So, so delicious!
Ingredients
- 1 medium/large sweet potato (1 lb (450g))
- 1/2 red bell pepper
- 1/2 red onion
- 8 slices bacon
- 2 tablespoons olive oil
- 2 twigs rosemary
- 1/2 tablespoon garlic powder
- 1 teaspoon paprika
- 4 eggs
- salt and pepper (to taste)
Instructions
- 1
Preheat the oven to 425°F (220°C).
- 2
Prepare the ingredients: Peel the sweet potato. Cut the sweet potato, bell pepper, and bacon into 1/2-inch (1.3 cm) cubes. Cut the onion into 1/4-inch (5mm) slices. Finely chop rosemary. Combine olive oil with garlic powder and paprika.
- 3
Place all the vegetables and bacon on a large baking sheet. Toss with olive oil and spices until well-coated. Season with salt and pepper. Make sure the bacon pieces are not clumped.
- 4
Bake for 18 minutes.
- 5
Take the baking sheet out of the oven. Stir all the vegetables. Make 4 wells between the vegetables, crack the eggs into wells. Season the eggs with salt and pepper.
- 6
Put the baking sheet back in the oven and bake for 4 minutes or until the egg whites are set but the egg yolks still runny. Transfer the vegetables and eggs to plates.
- 7
Enjoy!
Cook it from the original
This recipe comes from everyday-delicious.com. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on everyday-delicious.com