Sweet Potato Hash

Ingredients

• 680 g (1 1/2 pounds)sweet potatoes, diced small, about 1.3 cm (1/2 inch)
• 284 g (10 ounces)Brussels sprouts, thinly sliced
• 227 g (8 ounces)mushrooms, thinly sliced
• 2spring onions, thinly sliced
• 60 ml (1/4 cup), plus more for frying the eggsolive oil
• To tastesalt and freshly ground black pepper
• 4 slicesbacon, thinly sliced crosswise
• 4eggs

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.

2. 2

   Season the vegetables

   Combine the sweet potatoes, Brussels sprouts, mushrooms and spring onions in a large bowl. Drizzle with the olive oil, season with salt and pepper to taste, then toss until evenly coated.

3. 3

   Roast the hash

   Tip the mixture onto the prepared baking sheet and spread it in a single layer. Scatter the bacon over the top and bake for 40–45 minutes, stirring once halfway through, until the vegetables are tender with some crisp edges.

4. 4

   Fry the eggs

   When the hash is ready, heat a frying pan over medium heat. Add some olive oil and tilt the pan to coat it. Once the oil shimmers, carefully add the eggs and fry them to your preferred doneness.

5. 5

   Serve the plates

   Divide the sweet potato hash among four plates and top each with a fried egg. Serve.

What is sweet potato hash?

Hash is a flexible American-style dish of chopped ingredients cooked together, often served with eggs. This version roasts sweet potatoes with Brussels sprouts, mushrooms and bacon, then adds a fried egg to each plate.

The oven gives the vegetables time to soften and brown while keeping the preparation straightforward. Cutting the sweet potatoes small helps them cook alongside the thinner-sliced vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 465 calories, 15g protein, 43g carbs, 26g fat.

The sweet potatoes provide most of the carbohydrates, while the olive oil and bacon contribute much of the fat. The bacon and eggs provide protein, with additional amounts from the vegetables. Pair a serving with a green salad or extra vegetables if you want to balance the plate with more produce.

Why these ingredients work

Sweet potatoes: their sweetness balances the savoury bacon and earthy mushrooms. A small, even dice helps them roast at a similar pace to the other vegetables.

Brussels sprouts and mushrooms: both add savoury depth and become tender in the oven. Thin slices help them cook through without needing a separate preparation step.

Bacon and eggs: the bacon adds salty richness to the tray, while the fried egg makes each serving more substantial. Season the vegetables modestly at first, since bacon contributes salt.

Getting the tray ready

Even coating: toss the vegetables thoroughly with the oil and seasoning so the pieces roast rather than dry out. Spread them out in a single layer on the lined baking sheet.

Room to brown: use a large enough tray to avoid piling up the mixture. Crowded vegetables can release moisture and soften instead of developing crisp edges.

Roasting for the right texture

Midway stir: turn the mixture once halfway through the 40–45 minute roasting time. This helps the vegetables cook more evenly and exposes new surfaces to the hot tray.

Doneness cues: the sweet potatoes should be tender when pierced, with some browned edges on the vegetables. If they are not yet tender, continue roasting and check again.

Frying the eggs

Hot pan: heat the frying pan over medium heat before adding the oil. Wait for the oil to shimmer, then add the eggs carefully.

Your preferred finish: fry the eggs until the whites are set and the yolks are as runny or firm as you like. Cook them while the hash is ready so the eggs can go straight onto the plates.

When to serve it

This hash suits breakfast or brunch, but its combination of vegetables, bacon and egg also works as a casual dinner. Serve it as written, or add toast or a simple green salad at the table.

For a four-plate meal, divide the roasted mixture evenly before adding one egg to each serving. That keeps the toppings balanced across the plates.

Recipe notes & tips

• Dice the sweet potatoes into pieces of a similar size so they roast evenly.
• Slice the Brussels sprouts and mushrooms thinly to match the cooking time of the small sweet potato pieces.
• Spread the mixture into one layer rather than piling it up on the baking sheet.
• Stir the hash once halfway through roasting to help it brown more evenly.
• Fry the eggs just before serving for the best texture.

Variations

• Add herbs: scatter chopped thyme or rosemary over the vegetables before roasting.
• Change the greens: use thinly sliced kale in place of some of the Brussels sprouts.
• Make it spicier: add a pinch of chilli flakes with the salt and pepper.
• Swap the mushrooms: use sliced red pepper for a different sweet, savoury flavour.
• Cook the eggs separately: serve the hash with poached eggs instead of fried ones.

Common mistakes to avoid

• Uneven pieces: cut the sweet potatoes into similar-sized dice so they finish cooking together.
• Crowded tray: spread the ingredients across a larger baking sheet so they roast instead of steaming.
• Too much salt: season lightly at first because the bacon adds saltiness.
• Skipping the stir: turn the mixture once halfway through to encourage even browning.
• Cold frying pan: wait until the pan is hot and the oil shimmers before adding the eggs.

How to store

Refrigerate leftover hash in a covered container for up to 3 days. Reheat it in a frying pan or oven until hot; cook fresh eggs to serve, as fried eggs are best eaten straight away.

Frequently asked questions