Sheet Pan Breakfast Hash with Sweet Potatoes. Roasted sweet potatoes, peppers and red onion with six eggs baked in wells for an easy sheet-pan brunch. The formula and timing below are working estimates for a future kitchen trial, not a claim that a batch has been made.
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One pan, six brunch portions
Sweet potatoes and peppers roast before the eggs go in, so the vegetables can brown without overcooking the eggs. A rimmed pan catches the oil and gives room for six wells. One egg and one-sixth of the hash form a proposed portion.
This is an untested working method. A small pan will crowd two pounds of diced potatoes and delay browning; the sixty-minute estimate assumes a large sheet and one round of roasting.
Cut vegetables for even roasting
Keep peeled sweet-potato cubes around half an inch. Large chunks may remain firm when the peppers are ready; tiny pieces can scorch. The peppers and red onion bring color and savoriness without adding a packaged breakfast sausage to this measured base.
Smoked paprika is present at one teaspoon, enough to be identifiable but not a spice blend. Chefly's honey-roasted sweet potatoes are a separate side, with honey and no egg; linking them as another sweet-potato option does not make the two URLs duplicates.
Ingredients for 6 portions
| Ingredient | Amount | Use |
|---|---|---|
| Sweet potatoes, peeled and diced | 2 pounds | About 1/2-inch dice. |
| Red bell pepper, diced | 1 large | Hash. |
| Yellow bell pepper, diced | 1 large | Hash. |
| Red onion, diced | 1 medium | Hash. |
| Olive oil | 3 tablespoons | Coat vegetables. |
| Smoked paprika | 1 teaspoon | Hash. |
| Fine salt | 1 teaspoon | Divide to taste only after trial. |
| Ground black pepper | 1/4 teaspoon | Hash. |
| Large eggs | 6 eggs | One per well; cook until fully set in base version. |
Step-by-step method
- Heat oven to 425°F. Dice 2 lb peeled sweet potatoes into roughly 1/2-inch cubes; dice the two bell peppers and red onion. Toss with 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp fine salt and 1/4 tsp pepper.
- Spread in a single layer on a large rimmed baking sheet. Roast about 25–30 minutes, turning once, until sweet potato cubes are tender and have browned edges. Use a second sheet if the vegetables pile up.
- Make six shallow wells among the roasted vegetables. Crack each of six eggs into a small cup, then slide one into each well. Return the sheet to the oven roughly 8–12 minutes, checking frequently, until whites and yolks are fully set; verify the egg dish's center reaches 160°F according to FDA guidance.
- Divide the vegetables into six equal portions, each with an egg. Record whether all six wells fit, actual egg set and hot spots in a kitchen trial; serve promptly from a clean pan or platter.
Roast first, then create egg wells
Toss the vegetables thoroughly with the three tablespoons oil and seasonings, then spread rather than heap them. Turn midway. When the potato edges brown and the center is tender, use a spoon to expose six small spaces.
Crack eggs into cups before adding them to the hot sheet; a broken shell or yolk can be caught before the pan. Return it to the oven and check frequently. This base draft specifies fully set eggs and the FDA egg-dish endpoint of 160°F, not a runny-yolk photograph.
When the pan does not cooperate
If vegetables steam rather than brown, divide them between two sheets for the trial and revise the time and equipment list. If eggs slide together, the wells may be too shallow or the pan not level. Recheck the serving layout before promising six distinct portions.
A roast time from another kitchen is only a reference. How Sweet Eats demonstrates the sheet-pan and egg-well approach, but the pepper-forward formula and full-set finish here need their own cooking record.
Serve while the edges are crisp
Portion promptly so the eggs do not continue to dry on a hot tray. A separate hot sauce at the table is an optional serving choice, not an ingredient included in this recipe's nutrition or image.
For leftovers, cool and refrigerate promptly under current FDA guidance. Reheated egg texture and vegetable crispness should be trialed before a make-ahead promise. This is neither a sheet-pan omelette nor the plain honey-roasted side.
Breakfast hash questions
Can I crack eggs directly on the pan?
Small cups help avoid shell fragments and make each well easier to fill.
Should I add eggs at the start?
No. Roast the potatoes until tender first, then bake eggs in wells.
What if my sheet pan is small?
Use more than one sheet and document changed timing rather than overcrowding.
Further reading and related Chefly recipes: How Sweet Eats' sheet-pan breakfast hash; FDA safe food handling chart; Chefly honey-roasted sweet potatoes. These are relevant references and other dishes, not evidence that this proposed formula was tested.
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Sheet Pan Breakfast Hash with Sweet Potatoes. Category: Breakfast. 6 portions. Prep approximately 20 minutes; cooking approximately 40 minutes; additional cooling/chilling approximately 0 minutes; total approximately 60 minutes excluding preheat. Not kitchen-tested; nutrition not calculated.
Ingredients: 2 pounds Sweet potatoes, peeled and diced; 1 large Red bell pepper, diced; 1 large Yellow bell pepper, diced; 1 medium Red onion, diced; 3 tablespoons Olive oil; 1 teaspoon Smoked paprika; 1 teaspoon Fine salt; 1/4 teaspoon Ground black pepper; 6 eggs Large eggs.
Instructions: Heat oven to 425°F. Dice 2 lb peeled sweet potatoes into roughly 1/2-inch cubes; dice the two bell peppers and red onion. Toss with 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp fine salt and 1/4 tsp pepper. Spread in a single layer on a large rimmed baking sheet. Roast about 25–30 minutes, turning once, until sweet potato cubes are tender and have browned edges. Use a second sheet if the vegetables pile up. Make six shallow wells among the roasted vegetables. Crack each of six eggs into a small cup, then slide one into each well. Return the sheet to the oven roughly 8–12 minutes, checking frequently, until whites and yolks are fully set; verify the egg dish's center reaches 160°F according to FDA guidance. Divide the vegetables into six equal portions, each with an egg. Record whether all six wells fit, actual egg set and hot spots in a kitchen trial; serve promptly from a clean pan or platter.
Allergens: Egg; Check spice packaging and cross-contact. Review packaged ingredients and cross-contact before serving.
Print
Sheet Pan Breakfast Hash with Sweet Potatoes
- Total Time: 60 minutes
- Yield: 6 servings 1x
Description
Six portions of roasted sweet-potato, pepper and onion hash with one egg each.
Ingredients
- 2 pounds Sweet potatoes, peeled and diced
- 1 large Red bell pepper, diced
- 1 large Yellow bell pepper, diced
- 1 medium Red onion, diced
- 3 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Fine salt
- 1/4 teaspoon Ground black pepper
- 6 eggs Large eggs
Instructions
- Heat oven to 425°F. Dice 2 lb peeled sweet potatoes into roughly 1/2-inch cubes; dice the two bell peppers and red onion. Toss with 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp fine salt and 1/4 tsp pepper.
- Spread in a single layer on a large rimmed baking sheet. Roast about 25–30 minutes, turning once, until sweet potato cubes are tender and have browned edges. Use a second sheet if the vegetables pile up.
- Make six shallow wells among the roasted vegetables. Crack each of six eggs into a small cup, then slide one into each well. Return the sheet to the oven roughly 8–12 minutes, checking frequently, until whites and yolks are fully set; verify the egg dish's center reaches 160°F according to FDA guidance.
- Divide the vegetables into six equal portions, each with an egg. Record whether all six wells fit, actual egg set and hot spots in a kitchen trial; serve promptly from a clean pan or platter.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Untested estimate: roast vegetables about 30 minutes and eggs about 10 more; cook egg whites and yolks fully for the base.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast
Nutrition
- Serving Size: One-sixth of vegetables and one egg