Sheet Pan Sweet Potato Breakfast Hash

Whole30 Sweet Potato Breakfast Hash

A southwest inspired hash made with sweet potatoes. This Whole30 breakfast is customizable, so use what vegetables you have on hand and dice them to mix into the sweet potatoes. A breakfast you’ll look forward to waking up for!

Whole30 Sweet Potato Breakfast Hash
Sheet Pan Sweet Potato Breakfast Hash Ingredients:
  • 5 cups sweet potatoes, cubed
  • 1 bell pepper, diced
  • 2 cups mushrooms, sliced
  • ½ cup onion, finely minced
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • Black pepper, to taste
  • 4-8 eggs
Whole30 Sweet Potato Breakfast Hash
Whole30 Sweet Potato Breakfast Hash
Whole30 Sweet Potato Breakfast Hash
Sheet Pan Sweet Potato Breakfast Hash
Print Recipe
Sheet Pan Sweet Potato Breakfast Hash
A southwest inspired hash made with sweet potatoes. This Whole30 breakfast is customizable, so use what vegetables you have on hand and dice them to mix into the sweet potatoes. A breakfast you’ll look forward to waking up for!
Sheet Pan Sweet Potato Breakfast Hash
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Breakfast
Cuisine American
Keyword Egg
Prep Time 15 minutes
Cook Time 35 minutes
Servings
mals
Ingredients
optional
Course Breakfast
Cuisine American
Keyword Egg
Prep Time 15 minutes
Cook Time 35 minutes
Servings
mals
Ingredients
optional
Sheet Pan Sweet Potato Breakfast Hash
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 425 degrees.
  2. To a large sheet pan, add sweet potatoes, bell pepper, mushrooms and onions. Drizzle with olive oil, and sprinkle with sea salt, cumin, and chili powder. Toss to evenly coat the vegetables.
  3. Bake for 25 minutes.
  4. Remove from oven, and use a spatula to divide the sweet potato hash into 4 piles, leaving indentations in the center of each pile.
  5. Add 1-2 eggs on the top of each pile, and return the sheet pan to the oven for 8-12 minutes, depending on how well done you’d like the eggs.
  6. Serve with avocado slices and fruit, if desired.
Recipe Notes

Nutrition for 1 out of 4 servings:

17.7g Protein | 40.8g Carbs | 16.5g Fat | 7g Fiber | 379 Calories 

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