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    Recipes » Breakfast Recipes

    Sweet Potato Hash

    Published: Sep 27, 2018 · Modified: Sep 30, 2019 by Marissa Stevens · 60 Comments

    Gluten Free

    This post may contain affiliate links.

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    sweet potato hash served on a white plate

    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!

    Sweet Potato Hash served on a white plate

    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).

    Sweet-Potato-Hash-topped with-fried-egg-on-white-ceramic-plate

    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!

    Sweet Potato Hash before and after baking

    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.

    tossing sweet potato hash mixture with olive oil and seasonings

    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.

    sprinkling sweet potato hash mixture with bacon

    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

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    Sweet-Potato-Hash-topped with-fried-egg-on-white-ceramic-plate

    Sweet Potato Hash

    Marissa Stevens
    Sweet Potato Hash is a healthy breakfast lunch or dinner - such an easy recipe because it's baked in the oven! Top it with fried eggs to make it a hearty meal.
    5 from 7 votes
    Save Recipe Saved! Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 45 mins
    Total Time 55 mins
    Course Breakfast, Main Course
    Cuisine American
    Servings 4 people
    Calories 465 kcal

    Ingredients
      

    • 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

    Instructions
     

    • 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.

    Notes

    1. Using a food processor fitted with a slicing disc to slice the Brussels sprouts and even the mushrooms makes quick work of it!
    2. 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!

    Nutrition

    Calories: 465kcalCarbohydrates: 43gProtein: 15gFat: 26gSaturated Fat: 6gCholesterol: 178mgSodium: 323mgPotassium: 1150mgFiber: 8gSugar: 10gVitamin A: 24965IUVitamin C: 66.7mgCalcium: 110mgIron: 3.3mg
    Keyword easy, gluten free, healthy
    Tried this recipe?I'd love to see it! Tag me on Instagram at @pinchandswirl or leave me a comment and rating below.

    More Breakfast Recipes

    • Sweet Potato Hash Browns
    • Skillet Potatoes
    • Sweet Potato Bread
    • Breakfast Quiche

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      Recipe Rating




    1. David @ Spiced says

      September 28, 2018 at 4:34 am

      The first time I came across a breakfast hash was at a restaurant near us back when we lived in Atlanta. We didn't go out (and still don't) to breakfast often, but this place was a special one. They had all of these different hash combinations on the menu, and each one came in a small cast iron skillet. So fun! I love the idea of using sweet potatoes in a hash, and I'm thinking this one needs to show up on our weekend breakfast menu soon. It looks delicious, Marissa!

      Reply
      • Marissa says

        September 28, 2018 at 10:49 am

        Thank you, David! Love it that, like me, you're intrigued by all things in the 'breakfast hash' category. Love that the restaurant served them all in little cast iron pans!

        Reply
    2. Rachel @ Bakerita says

      February 09, 2015 at 3:28 pm

      Oooh sweet potatoes and brussels?! Sold! This looks so delicious, and I'm a huge fan of all the yumminess packed in here.

      Reply
      • Marissa says

        February 09, 2015 at 4:55 pm

        Thanks so much, Rachel!

        Reply
    3. Maureen | Orgasmic Chef says

      February 09, 2015 at 1:27 am

      This reminds me of lunch. I had leftover potatoes and I fried some onions and the potatoes and topped it with an egg. NOTHING as fancy as yours - this looks delicious!

      Reply
      • Marissa says

        February 09, 2015 at 7:31 am

        That's my kind of lunch, Maureen! Thank you. 😉

        Reply
    4. Erin@WellPlated says

      February 08, 2015 at 4:24 pm

      You've made hash can a thing of beauty, and you are starring so many of my favorite ingredients. This combination sounds dynamite!

      Reply
      • Marissa says

        February 09, 2015 at 7:32 am

        Ha! Thanks so much, Erin!

        Reply
    5. Kristi @ Inspiration Kitchen says

      February 07, 2015 at 7:23 pm

      Seriously Marissa? You are one of the only women in the world that could make hash look absolutely beautiful. I *adore* hash, and I'm telling you - I MUST have this!!! When can you come over and make it? My calendar is completely open. 🙂

      Reply
      • Marissa says

        February 09, 2015 at 7:32 am

        That's so sweet, Kristi! Thank you. 🙂

        Reply
    6. KevinIsCooking says

      February 06, 2015 at 10:14 pm

      Anything with a nice gooey egg on top makes me happy and the sweet potato instead of the usual potato sounds fantastic.

      Reply
      • Marissa says

        February 09, 2015 at 7:32 am

        Thank you, Kevin!

        Reply
    7. hipfoodiemom says

      February 06, 2015 at 1:49 pm

      Marissa, this looks so delicious. . the fried egg on top gets me every time. . and I love that you added brussels sprouts. . I love brussels sprouts and went through a phase when I was adding it into everything. . like, even on top of a pizza. My husband was not happy. 😛 love this hash!!!

      Reply
      • Marissa says

        February 09, 2015 at 7:34 am

        Brussels sprouts pizza, why not? 😉 Thanks, Alice!

        Reply
    8. Shashi at RunninSrilankan says

      February 06, 2015 at 12:24 pm

      I so love me a veggie hash! Love this Marissa! I haven't topped mine with an egg before - but from now on I need to!

      Reply
      • Marissa says

        February 06, 2015 at 12:56 pm

        You'll never go back once you do, Shashi! 😉

        Reply
    9. Joanne says

      February 06, 2015 at 6:41 am

      I SO love a good hash! And you're right...must be egg-topped, with lots of runny yolk.

      Reply
      • Marissa says

        February 06, 2015 at 11:27 am

        Yep. put an egg on it! 🙂 I need a t-shirt...

        Reply
    10. Sarah @ SnixyKitchen says

      February 06, 2015 at 1:08 am

      I totally agree with that rule - "must be topped with an egg"! I've never paired sweet potatoes and brussels, but they sound like a match made in heaven!

      Reply
      • Marissa says

        February 06, 2015 at 11:27 am

        They're so good together, Sarah! It was the first time I'd tried the combo - but not the last! 🙂

        Reply
    11. Maggie | Omnivore's Cookbook says

      February 05, 2015 at 9:44 pm

      At first I thought it's cabbage in the plate, then I found they are brussels sprout! Wonderful 🙂
      I don't cook with brussels sprout so often but love its flavor. The bacon goes great with it, and I'm so glad I can add another healthy veggie on my breakfast table 🙂

      Reply
      • Marissa says

        February 06, 2015 at 11:26 am

        Thank you, Maggie. 🙂

        Reply
    12. Sonali- The Foodie Physician says

      February 05, 2015 at 9:12 pm

      Your choice of ingredients is perfect- some of my all-time favorites all in one amazing hash! And isn't everything better with an egg on top?! Pinning!

      Reply
      • Marissa says

        February 06, 2015 at 11:26 am

        Thanks, Sonali!

        Reply
    13. nagimaehashi says

      February 05, 2015 at 3:47 pm

      So THIS is how to squeeze brussel sprouts into breakfast that I want to do a face plant in!! And PS YES a hash is not a hash without an egg! That would just be...a fry up of random things?!

      Reply
      • Marissa says

        February 06, 2015 at 11:25 am

        Brussels sprout faceplant!! 😉 Thanks, Nagi.

        Reply
    14. Faith (An Edible Mosaic) says

      February 05, 2015 at 5:10 am

      Yes to the egg topping in our house too! 🙂 It's funny - it really is true what they say about great minds thinking alike! I'm trying to share more of my everyday recipes that I love (and eat) so much, but don't ever think about sharing...next Friday I was planning to share my recipe for Brussels sprout and bacon hash! Yours looks wonderful (I love the addition of mushrooms!) and I will definitely be trying it.

      Reply
      • Marissa says

        February 05, 2015 at 8:27 am

        Faith, that is too funny! I am SO looking forward to your version..xo

        Reply
    15. Lorraine @ Not Quite Nigella says

      February 04, 2015 at 10:56 pm

      Yum! And I totally agree about topping it with the egg by the way 😀

      Reply
      • Marissa says

        February 05, 2015 at 8:26 am

        haha! Thanks, Lorraine...xo

        Reply
    16. Eileen says

      February 04, 2015 at 7:08 pm

      This is EXACTLY the kind of meal I love best in the middle of winter! Plenty of seasonal veg, subtly and smokily spiced, with a beautifully cooked egg on top. Yay!

      Reply
      • Marissa says

        February 05, 2015 at 8:25 am

        I know what you mean. And not only for breakfast - we've had this kind of dish for lunch or dinner too. Easy and hearty. Thanks, Eileen.

        Reply
    17. amanda says

      February 04, 2015 at 4:52 pm

      I get excited whenever I see any kind of hash on a menu, too. I do sweet potato and bacon pretty much every morning - I definitely need to pick up brussels sprouts and mushrooms for this!

      Reply
      • Marissa says

        February 05, 2015 at 8:24 am

        Love it, Amanda! Thanks.

        Reply
    18. Helen @ Scrummy Lane says

      February 04, 2015 at 11:51 am

      Wow, this is my kind of dinner!
      There are so many delicious flavours in there - some of my favourites. And the runny egg - well, that just sends it soaring into food heaven!

      Reply
      • Marissa says

        February 05, 2015 at 8:24 am

        Yes, love a runny egg! Thanks, Helen.

        Reply
    19. Jennifer Farley says

      February 04, 2015 at 6:46 am

      I could eat this every day. Perfection.

      Reply
      • Marissa says

        February 05, 2015 at 8:23 am

        Me too! 🙂 Thanks, Jennifer.

        Reply
    20. Kathleen | HapaNom says

      February 04, 2015 at 5:54 am

      This looks and sound absolutely delicious. Oh and that egg - perfection! I love the healthy twist on this and that you've added brussel sprouts - big fan!

      Reply
      • Marissa says

        February 05, 2015 at 8:23 am

        Thanks, Kathleen!

        Reply
    Newer Comments »

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