Hey there, brunch lovers! If you’re anything like me, you’re always on the hunt for a hearty, comforting, and downright delicious one-pan meal. This Sweet Potato Hash is exactly that – packed with goodness, super customizable, and perfect for those lazy mornings (or whenever you need something filling and fuss-free!).
I love that this recipe is easy to throw together with whatever you’ve got in the fridge – it’s basically a clean-out-the-veggies kind of magic meal. Plus, it’s loaded with protein, colorful veggies, melty cheese, and those golden, baked eggs right on top. Trust me, you’ll want this on repeat!
Method
Preheat the Oven
Start by preheating your oven to 190°C (375°F). Getting the oven nice and hot before baking is key to getting that golden cheese and perfectly set eggs later on.
Soften the Sweet Potatoes
Peel and chop the sweet potatoes into roughly 2cm cubes this size gives you a good bite while still cooking evenly. Place them in a microwave-safe bowl and microwave on high for about 7 minutes. You want them soft but not mushy, as they’ll continue cooking in the oven later. Give them a little stir halfway through to help them cook evenly.
Sauté the Veggies and Bacon
While the sweet potatoes are in the microwave, grab a large frying pan and spray it with low-calorie spray. Toss in the chopped turkey bacon, chopped bell pepper, and sliced spring onions. Cook them over medium heat for about 10–12 minutes, stirring occasionally, until the bacon is cooked through and the vegetables are soft and slightly golden. This step adds a delicious smoky and savory base to the hash.
Combine and Season
Once the sweet potatoes are softened, add them to the frying pan along with the cherry tomatoes. Stir everything together so the flavors start to mix. Then season the mixture generously with your favorite spices I like using salt, pepper, oregano, chili flakes, and paprika, but feel free to switch it up depending on your taste. Give everything a good toss so the seasoning coats all the ingredients.
Transfer to Baking Dish
Now it’s time to move everything into an oven-proof baking dish. Pour the hash mixture from the pan into the dish and spread it out evenly. Stir in a handful of spinach while the mixture is still hot it’ll wilt down nicely. Sprinkle half of the grated cheese over the top and mix lightly so it’s evenly distributed.
Add the Eggs
Using the back of a spoon, make three small wells in the mixture these are where your eggs will go. Carefully crack one egg into each well. This helps keep the eggs in place and lets them cook neatly right on top of the hash.
Final Cheese Sprinkle and Bake
Sprinkle the remaining half of the cheese over the entire dish, making sure to get a bit around each egg. Then, slide the dish into your preheated oven and bake for around 25 minutes. Keep an eye on it in the last few minutes if you like runny yolks, pull it out sooner; for fully set eggs, leave it in a little longer. Once the eggs are cooked to your liking and the cheese is golden and bubbly, it’s ready to serve!
Necessary Tools
- Sharp knife
- Chopping board
- Large frying pan
- Microwave-safe bowl
- Oven-proof baking dish
- Spatula or wooden spoon
Sweet Potato Hash – A Cozy Brunch in One Dish!
Cuisine: AmericanDifficulty: Easy3
servings15
minutes40
minutes55
minutesIngredients
600g sweet potatoes (cut into 2cm cubes)
3 eggs
A handful of cherry tomatoes
1 bell pepper, chopped
A bunch of spring onions, chopped
8 turkey bacon rashers, chopped
A handful of spinach
40g lighter grated cheese
Salt, pepper, oregano, paprika, and chili flakes (or your favorite spices)
Low-calorie spray
Directions
- Preheat the oven to 190°C (375°F).
- Microwave the sweet potato cubes for about 7 minutes or until just soft.
- In a large frying pan, cook the chopped bacon, bell pepper, and spring onions with a little low-calorie spray for 10–12 minutes until they’re golden and softened.
- Add in the softened sweet potatoes and cherry tomatoes. Stir everything together.
- Sprinkle in your favorite seasonings – I went with salt, pepper, oregano, chili flakes, and paprika.
- Transfer everything to an oven-proof dish. Stir in the spinach and half of the cheese.
- Make three little wells in the mixture and crack an egg into each one.
- Sprinkle the rest of the cheese on top.
- Bake for around 25 minutes until the eggs are cooked and the cheese is bubbly and golden.
Notes
- Don’t over-microwave the sweet potatoes – if they get too soft, they’ll fall apart in the pan.
- Crack your eggs into a small bowl first if you’re worried about shells – easier to fix than directly into the dish.
- Make sure to make proper wells for the eggs so they stay in place and cook evenly.
- Keep an eye on the oven during the last few minutes – everyone likes their yolks differently!
Serving Suggestions
This hash is a full-on meal all by itself, but here are a few fun ways to serve it
- Add a dollop of Greek yogurt or sour cream on top.
- Serve with a side of avocado or guacamole for extra creaminess.
- Toasted wholegrain bread makes a perfect partner for scooping.
- Want it spicy? Drizzle on your favorite hot sauce!
Fun Fact
Did you know sweet potatoes are technically not even potatoes? They’re root vegetables from a different plant family – and they pack way more vitamin A than regular spuds!
Conclusion
And there you have it – a warm, tasty Sweet Potato Hash that’s easy to make and even easier to devour. Whether you’re serving it up for brunch, lunch, or even a breakfast-for-dinner night, this dish is full of flavor and fun. I love how customizable it is – just mix and match what’s in your fridge, and it still turns out amazing. Let me know how you serve yours!
