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Sweet Potato Hash is a healthy and delicious dish that's baked in the oven. A combination of velvety sweet potatoes, tender mushrooms, earthy shaved Brussels sprouts and salty bacon all topped with fried eggs. It makes a perfect meal for any time of day!
When I see the word 'hash' in the title of a recipe or on a menu, I'm always intrigued. And if you've been following this blog for awhile, you may remember how 'Corned Beef Hash' became 'canned beef hash' in my mind forever.
Sweet Potato Breakfast Hash (or lunch or dinner hash!) is just as much about its individual parts as it is about the sum of them. If you love all of the ingredients, then every bite is about pairing this one with that one and that one with this one. Just think of the possibilities! There's really only one rule: It must be topped with an egg (in our house anyway).
This Sweet Potato Hash is a riff on two of my previous recipes: Breakfast Potatoes and Corned Beef Hash. Both recipes taught me how much I love having the majority of a meal baking in the oven without supervision while I cook and stir at the stovetop. And, in this case, the only other cooking to be done is to fry the eggs. So easy!
The only challenge to making this sweet potato hash is timing. You'll want to give yourself a few minutes at the end to fry your eggs. My advice is to make sure that your eggs are perfect and piping hot because everything else is fine (delicious really) even at room temperature.
And if you have a food processor with a slicing blade this is a great time to use it! You'll have perfectly sliced Brussels sprouts and mushrooms in seconds.
For more sweet potato inspiration, don't miss this Sweet Potato Bread or these Sweet Potato Hash Browns! And if you end up with leftovers, toss them into a Breakfast Frittata!
How to Make Sweet Potato Hash
Step 1: Preheat oven to 400˚F and line a baking sheet with parchment paper. Combine diced sweet potatoes, sliced Brussels sprouts, mushrooms and green onions in a large bowl. Add olive oil, salt and pepper and toss to coat evenly.
Step 2: Spread sweet potato mixture in a single layer on prepared baking sheet and sprinkle with bacon. Bake 40 to 45 minutes, stirring once halfway through cooking time.
Step 3: When sweet potato hash is ready to serve, fry 4 eggs. Divide hash among 4 plates and top each with a fried egg. Serve.
Sweet Potato Hash Recipe Video
Sweet Potato Hash
- 1 ½ pounds sweet potatoes diced small, about ½-inch
- 10 ounces Brussels sprouts thinly sliced
- 8 ounces mushrooms thinly sliced
- 2 green onions thinly sliced
- ¼ cup olive oil plus more for frying eggs
- salt and freshly ground black pepper
- 4 slices bacon thinly sliced crosswise
- 4 eggs
- Preheat oven to 400˚F. Line a baking sheet with parchment paper.
- In a large bowl combine sweet potatoes, Brussels sprouts, mushrooms and green onions. Drizzle with olive oil and season to taste with salt and pepper; toss to coat evenly.
- Pour sweet potato mixture onto prepared baking sheet and spread into a single layer. Sprinkle bacon over the top. Bake 40 to 45 minutes, stirring once halfway through cooking time, until vegetables are tender and have some crispy edges.
- When hash is ready to serve, heat a skillet over medium heat until hot. Add olive oil and tilt to coat pan. When the oil shimmers, carefully add the eggs. Fry eggs to desired doneness.
- Divide sweet potato hash between four plates. Top each with a fried egg. Serve.
- Using a food processor fitted with a slicing disc to slice the Brussels sprouts and even the mushrooms makes quick work of it!
- If you're lucky enough to have leftovers, reheat them by crisping them up in a non-stick skillet with a bit of olive oil!
Karen (Back Road Journal) says
One of my husband's favorite breakfast dishes is hash...he would love your version. Are the potatoes you used the ones they call yellow sweet potatoes?
Hi Karen! Thank you. Yes, exactly! They're called Hannah Yellow or Sweet Hannah potatoes. 🙂
Dawn - Girl Heart Food says
I always get all the warm and cozy vibes every time I think of hash! A nice runny egg on top and I'm set! We have a traditional Newfoundland meal here called 'Jigg's dinner' that has salt beef, potato, carrot, turnip, and cabbage all cooked in one pot. Kinda country side French-ish vibes, I guess in some sort of way. Anywho, leftovers are also chopped up and cooked in a skillet until golden brown and crispy...and , truthfully, it's probably better than the original. Almost bubble n squeak-ish I guess (which is english so now I'm all over the place, lol). Ok, now I'm rambling, but your sweet potato hash is really making me hungry right now 😉
That Jigg's dinner sounds amazing, Dawn! I know what you mean about the leftovers being even better - we do the same thing to reheat leftovers of this hash, crisping it up in a pan. Now I'm hungry too! 😉
Kelsie | the itsy-bitsy kitchen says
I'm starving now--I love a good hash! And this one looks SO GOOD. Sweet potatoes are my favorite right now so I'm going to try this soon!
Love to hear that, Kelsie! Thank you.
My husband is a huge fan of hash, so how pleased he'll be when I surprise him with a dish of this and a gorgeous fried egg on top! This is wonderful, my friend!
Thank you so much, Annie! I hope he loves it!
Chef and Steward says
This looks so yummy! SO glad I discovered your blog. Thing I like most about this? That you roasted the hash in the oven! Sheer brilliance and makes total sense esp for a large batch, You've just earned another reader.
What a kind note, thank you so much!
Madison Smith says
Hi Marissa....! this looks awesome & more yummy, i can't wait to eat it and i will definitely going to make this tomorrow breakfast...Thanks for sharing & shared your new amazing recipes....!
Thank you, Madison!
sheenam | thetwincookingproject.net says
I have never made a sweet potato hash before. This looks so yummy! Pinned it right away! I think I am going to make them tomorrow for breakfast 😀
That's fantastic, Sheenam! I hope you love it!
Suzanne W says
Love the idea of using a sweet potato in hash! Thanks for sharing, we'll be making this soon.
Yay! Thanks so much, Suzanne!
I love this recipe of sweet potato hash. Absolutely easy to make. Plus it's more healthy than a regular potato.
Thank you, Cristina! Yes! So easy, so good and healthy too! 🙂
How delicious! I love sweet potato, and putting it in a hash is so obvious - once someone points it out 🙄 I've just added them, and Brussels sprouts, to my grocery delivery for tomorrow!
One small niggle - aren't those regular potatoes in all the photos?
haha, no they're sweet potatoes, I promise! If you look at the first photo under 'How to make sweet potato hash,' you can see the dark red skins. They're my favorite variety of sweet potato and have a firmer texture than some. 🙂 Thank you for your kind comment! I hope you love the hash!!