This baked egg and sweet potato hash recipe is such a versatile dish that can be eaten for breakfast or for dinner! Who doesn’t love a recipe that only requires a little chopping then throwing all the ingredients into one pan? Sweet potatoes, eggs, Brussels sprouts, blue cheese, and onions are all you need. Five ingredients, very little prep time, and a delicious dish that everyone will enjoy!
I am a HUGE fan of “breakfast-for-dinner”. I used to get so excited when I was little and my parents would cook pancakes, eggs, and bacon for dinner. It was such a fun treat as a kid to do things a little backwards! This recipe for baked egg and sweet potato hash has got the same kind of breakfast for dinner thing going on, but with a more adult feel.
What I also love about this baked egg and sweet potato hash is that it’s just five ingredients, most of which you might already have on hand. Just diced sweet potatoes, onions, and eggs, then you might have to swing by the grocery store for blue cheese and Brussels sprouts. The five ingredients area also super inexpensive, although I do like to splurge on a good blue cheese because it adds so much flavor.
Hash is such an easy meal because the only work you have to do is chopping the vegetables. Just throw them in a pan and bake them! It is perfect for a warm breakfast on a crisp, fall Saturday morning and the sweetness from the potato just pairs perfectly with the slightly bitter Brussels sprouts.
How to Bake Eggs
Or perhaps I should name this section how not to bake eggs, because I always struggle with the timing! It’s really tough to get that perfect baked egg with the whites set and the yolks still runny. By roasting the potatoes until they’re almost done, it makes sure you’re not cracking the eggs into a cold dish, which helps the whites cook through. Ten minutes is on the shorter side, but I’d rather go a little under and stick them back in the oven then cook them until rubber!
I kept this recipe super simple, but feel free to add more flavor with fresh rosemary or thyme, or adding some chili powder to season the potatoes - I love the combination of sweet and spicy! This recipe is also great with waxy potatoes, like fingerlings or Yukon golds.
Baked Egg and Sweet Potato Hash
Adapted from Naturally Ella.
2 large sweet potatoes, peeled and diced
1 large onion, peeled and diced
4 cups Brussels, halved
Extra-virgin olive oil
3 ounces blue cheese, crumbled
Preheat the oven to 400 degrees.
Place the sweet potato, onion, and Brussels sprouts in a large baking dish. Toss with olive oil and season with salt and pepper. Roast for 20-25 minutes until tender, and very lightly golden. It will continue cooking once you add the eggs.
Create 4-6 wells in the roasted vegetables and carefully crack an egg in each well. Sprinkle the blue cheese over the top. Return to the oven and bake for another 10-12 minutes until the whites are set and the yolk is still slightly runny. Serve immediately.