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.
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 1/2 pounds sweet potatoes diced small, about 1/2-inch
- 10 ounces Brussels sprouts thinly sliced
- 8 ounces mushrooms thinly sliced
- 2 green onions thinly sliced
- 1/4 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!