Killer Breakfast Sweet Potatoes Hash Recipe
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How do you make sweet potato hash browns from scratch? That is a question that a lot of people seem to be asking…while we aren’t quite making sweet potato hash browns, our Breakfast Sweet Potatoes is an incredible treat for your tastebuds.
We take the amazing sweet potato for this recipe, give it a few friends to roast with, and add a few eggs – making for a power-packed breakfast that is sure to satisfy!
Roasting vegetables in a hot oven are one of the best ways to enhance their natural flavor and sweetness. It is also a great way to use up leftover vegetables hiding out in the refrigerator. Most sturdy vegetables are good candidates for roasting, including broccoli, red onion, Brussels sprouts, potatoes, carrots, fennel, eggplant, kale, peppers, and many others.
For nicely browned potatoes, Brussels sprouts, and other cut veggies, position with the cut side down on sheet pan prior to roasting.
Killer Breakfast Sweet Potatoes Hash
This recipe delivers such a gorgeous display of color with its rich oranges, deep purples, and gorgeous greens. If you like to “eat the rainbow” then this is a great way to start your day! Once you take a bite of this incredible dish, you’ll realize its beauty runs more than skin deep. Roasting the lightly seasoned vegetables brings out the full depth of their flavor to infuse every bite with a rich, savory sweetness that makes this one a true winner.
If necessary, use two half baking sheets or a larger three-quarter size sheet pans to allow enough room to spread the vegetables out in a single layer without overcrowding. This will allow them to roast evenly without steaming.
This will only take you about 10 minutes with prep time to chop, slice, and dice things and then roughly another 22-28 minutes of cooking time in your oven. This recipe is supposed to serve 6 people but it seems more like 4 when we have company over – you just want to keep eating it as it is so yummy!
You will need:
- 2 large sweet potatoes, peeled and cut into chunks
- 1 lb. small purple potatoes, cut in half
- 8 oz. Brussels sprouts, cut in half
- 1 large red onion, roughly chopped
- 3-4 cloves fresh garlic, minced
- 1 t. onion powder
- 3 T. extra virgin olive oil
- Sea salt and black pepper, to taste
- 6 large eggs
2 T. crushed kale chips or dried herbs of choice
Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. If using parchment paper, lightly spray with non-stick cooking spray. Set aside.
In a large mixing bowl, toss sweet potatoes, purple potatoes, Brussels sprouts, red onion, garlic, onion powder, and olive oil until vegetables are well coated. Season with salt and black pepper, to taste.
Spread the sweet potato mixture onto the prepared sheet pan in a single layer without overcrowding and roast in preheated oven for 8-10 minutes. Stir vegetables and continue roasting another 8-10 minutes, or until sweet potatoes are fork-tender.
Remove sheet pan from oven and create 6 round, evenly spaced openings among the vegetables. Carefully pour an egg into each opening, keeping the yolk intact. Season with additional salt and pepper, if desired, and return the pan to the oven. Tip: For best results, crack each egg into a small bowl before transferring it onto the sheet pan. Repeat this process, one egg at a time, until all eggs are on the pan. This will help you avoid broken yolks!
Bake for 6-8 minutes, or until the egg whites are set and the yolks reach the desired level of doneness. Remove sheet pan from oven and garnish with crushed kale chips or dried herbs of choice, if desired, and serve immediately with the roasted vegetables.