This simple 30-minute Sheet Pan Sweet Potato Hash with Baked Eggs and a simple romesco sauce is perfect for breakfast, brunch, or any morning you just want a tasty, hearty breakfast!

A sheet pan of roasted vegetables topped with baked eggs, avocado slices, and served over spinach.

Gooood mooooorning!

Breakfast is calling. Can you hear it?

It’s beckoning us to lay aside the toast, the bowl of cereal, or the notion of skipping breakfast (how do those people survive the day?) and to have a breakfast that promises to take away the winter ho-hums. Say hello to your new sheet pan breakfast.

Sheet pan sweet potato hash with baked eggs, sliced avocado, and homemade romesco are served over baby spinach.

Sweet potatoes, crimini and shiitake mushrooms, sweet onions, and bacon all tossed in a garlicky herb lemon oil and roasted. Then we round out the color scheme and our nutritional pizzazz by serving the roasted veggies over greens with a baked egg and a generous dollop of easy homemade romesco sauce. Which btw, expect the romesco to find its way into your fridge as a permanent must-have condiment to be spread, schmeered, and eaten with almost everything. Ya with me?

Yes, yes you are.

Ingredients for a hearty sheet pan sweet potato hash breakfast are laid out on a counter.

This sheet pan hash is approachable and easy, which pairs well with my lifelong need for simple partnered with tasty. It’s perfect for family breakfast gatherings when you need to feed a crowd. It’s a simple meal prep option that can be made in advance for a tasty work-time lunch option that your co-workers will definitely be jealous of (so maybe bring the whole sheet pan and share). And it’s perfect for when you’re craving a solid breakfast but just wanna chill in yer pj’s (#thisisme).

This sweet potato hash does require some chopping on the front end but nothing too overly exhaustive. The chopping can be done in advance if need be and the prepped ingredients can be stored in the fridge until its time to nosh.

Let’s break down this sheet pan sweet potato hash

Diced sweet potato
Quartered crimini mushrooms
Shiitake mushrooms –> No need to chop them unless they’re too large for your liking. Mine were already small and dainty.
Chopped sweet onion
Bacon –> I went into Edward Scissorhands mode with my kitchen shears and cut the bacon into small-ish pieces.
Eggs –> They’ll be cracked over top of the hash after the veggies have roasted for just a leetle bit.
Romesco sauce –> Buy it or make it. I prefer homemade because it’s easy and yum. I’ll share the recipe below. #sharingiscaring
Baby spinach –> Put a couple handfuls of greens on your plate, serve hash and baked egg over top followed by a spoonful of the romesco sauce and bon appétit babe.

But first…how to efficiently dice a sweet potato

A sweet potato is resting on a cutting board with a knife.

A sweet potato has its ends cut off and is then cut in half lengthwise.

Step 1: With a SHARP knife (<– this is essential, otherwise you might end up with finger hash) slice off each end of the sweet potato. Then slice the sweet potato lengthwise.

The sweet potato half is placed cut side down.

The sweet potato is cut in slices lengthwise about a ½ inch thick.

Step 2: Place each half of the sweet potato face down, and slice lengthwise into strips about ½ inch thick.

Lay the sweet potato slices on its side and slice again into ½ inch slices.

Once the sweet potato has been cut into strips, begin slicing along the strips every ½ inch resulting in diced sweet potato.

Step 3: Taking several slices at a time, lay them on their side once more, and again cut into slices about a ½ inch thick. At this point, they will look like french fries. (heyya! it’s a 2-for-1 tutorial!)

Step 4: Holding several sweet potato fries at a time, begin dicing.

And there you have it! A pile of perfectly diced sweet potatoes.

Remember…use a sharp knife.

Lemon, garlic, olive oil, and herbs are prepared together in a bowl to be tossed with the vegetables prior to roasting.

All of the ingredients are spread out on a sheet pan and are ready to be placed in the oven for roasting.

Next up, mix together a quick herby & lemony sauce, toss it with the veggies on a parchment paper-lined sheet pan, do a dance, and spread everything out in an even layer. Then into the oven goes.

The vegetable are roasted and now eggs are cracked over top to be baked for an additional 5-10 minutes.

After the veggies have had their moment to get all roasty and cozy in the oven, take the pan out and crack some eggs over top wherever you please. Back into the oven it goes just long enough for us to enjoy a second cuppa morning elixir. #chaitea4lyfe

And THEN….

Breakfast is served darlin.

Who’s doing a happy dance in their pj’s now?! —> ME.

And you.

(High five.)

Hearty morning breakfast with tasty roasted vegetables and chunky slices of avocado on top of leafy greens with a perfectly baked egg and that romesco sauce that I could literally eat on evvrrrythang…

Ooooh beautiful breakfast, you make my heart (and my stomach) so very happy.

Grab yer fork.♡

More Tasty Breakfast Recipes!

Crustless Zucchini Bacon Quiche perfect for breakfast, brunch, lunch or even dinner!
Coconut Chia Parfaits with Fresh Berries a quick & easy superfood breakfast or snack
Baked Frittata with sausage, kale, and sun-dried tomato pesto…yum!

Did You Make This Recipe?!

If you make this recipe, I’d love to hear about it! Leave a comment and a star rating below! I greatly appreciate your feedback and it is also so helpful for other PMST readers who are thinking about making the recipe. Remember to snap a photo and tag @passmesometasty on Instagram so I can see!

Sheet Pan Sweet Potato Hash with Baked Eggs & Romesco

★★★★★

5 from 10 reviews

Author: Shannon Emery
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: Serves 5 1x
Diet: Gluten Free

Print Recipe

Description

An easy sheet pan sweet potato hash with baked eggs and a simple romesco sauce. Perfect for breakfast, brunch, or any morning you just want a tasty, hearty breakfast.

Scale

Ingredients

Romesco Sauce (makes about 2 ½ cups)

1 – 16oz. jar roasted red peppers, drained (Or roast your own! See Notes.)
½ cup extra virgin olive oil
½ cup slivered almonds, toasted
3 tablespoons tomato paste
4 teaspoons sherry vinegar or apple cider vinegar
1 teaspoon crushed red pepper flakes
1 teaspoon smoked paprika
kosher salt, to taste

Sweet Potato Hash

1 tablespoon olive oil
2 large cloves garlic, minced
1 tablespoon fresh lemon juice
1 teaspoon dried thyme
½ teaspoon dried rosemary
1 teaspoon crushed red pepper flakes
1 lb sweet potatoes, diced
½ sweet onion, chopped (about ¾ cup)
4 ounces crimini mushroooms, quartered
4 ounces shiitake mushrooms, whole (chopped if large)
4 slices thick-cut bacon, chopped
salt and pepper, to taste
5 eggs
baby spinach
avocado
chives, finely chopped (optional)

Instructions

Romesco Sauce

Add all of the ingredients to a high speed blender and puree.

Sheet Pan Sweet Potato Hash

Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a small bowl, combine olive oil, garlic, lemon juice, thyme, rosemary, and crushed red pepper flakes.
Place sweet potatoes, onion, crimini and shittake mushrooms, and bacon on the sheet pan in a single layer. Drizzle herby olive oil mixture over top and gently toss to combine.
Place into oven and roast for 25 minutes. Remove from the oven and create 5 wells. Carefully crack an egg into each well keeping the yolk intact. Season with salt and pepper, to taste. Return to the oven and bake for about 5 minutes or until the egg whites are just set but the yolks are still runny. For firm yolks, bake for about 10 minutes.
To serve, plate the sweet potato hash and baked eggs over top a bed of baby spinach with a dollop of romesco sauce. Garnish with avocado slices and chives, if desired.
Eat and be merry!

Notes

How to Roast Your Own Red Bell Peppers!

Preheat broiler. Place 2 red bell peppers on a sheet pan and broil for about 8-10 minutes, turning as needed, until they are blistered all over. Transfer peppers to a large bowl, cover, and allow to steam for about 10 minutes. Once peppers are cool enough to handle, peel, de-stem, and remove the seeds. Now your peppers are ready to be added to a high speed blender with the rest of the romesco sauce ingredients!

Almond Substitutions (for the romesco sauce)

Allergic to almonds or just don’t have them hand? Some other nuts and/or seeds that you can substitute them for are cashews, toasted walnuts, toasted hazelnuts (deskinned), toasted pine nuts (which are actually a seed!), and toasted sesame seeds.

Category: Breakfast
Method: Bake
Cuisine: American

Keywords: breakfast, brunch, sheet pan recipe, sweet potato hash, baked eggs, romesco

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