This sheet pan sweet potato hash with baked eggs and romesco sauce is perfect for breakfast, brunch, or any morning you're craving a tasty, hearty breakfast! A simple recipe that takes just 30-minutes!
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 (I wouldn't 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.
Sweet potatoes, crimini and shiitake mushrooms, sweet onions, and bacon are tossed in a garlicky lemon herb sauce 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.
Side note...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.
🌟 Why you'll love this recipe
This sheet pan hash is:
- Approachable, easy, and tasty
- Perfect for family breakfast gatherings when you need to feed a crowd
- 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)
- Perfect for when you're craving a solid breakfast but just wanna chill in yer pj's (#thisisme)
🛒 Ingredients & suggestions
- Shiitake and crimini mushrooms: No need to chop them unless they're too large for your liking. Mine were already small and dainty.
- Bacon: This is where you need to unleash your inner bacon snob. Buy thick-cut, high-quality bacon.
- 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 in the recipe card below. #sharingiscaring
- Baby spinach: The foundation on which the hash will rest. Baby spinach works well but any type of greens will do such as a spring mix or a combo of arugula and spinach.
🍠 How to efficiently dice a sweet potato
Because sometimes we could all use a little help with knowing how to cut a sturdy, oddly shaped veggie.
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.
Step 2: Place each half of the sweet potato face down, and slice lengthwise into strips about ½ inch thick.
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.
🔪 Step-by-step instructions
Step 1: Mix together a quick, herby lemony sauce.
Step 2: Toss the sauce 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 it goes.
Step 3: 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
Step 4: And THEN....
Breakfast is served darlin.
Who's doing a happy dance in their pj's now?! ---> ME.
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...bon appétit babe.
👩🍳 Recipe tips!
- Prep in advance: 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 it's time to nosh.
- Make your own homemade roasted bell peppers for the romesco! 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!
Ooooh beautiful breakfast, you make my heart (and my stomach) so very happy.
Grab yer fork.♡
✨ More tasty breakfast recipes!
💕 Follow along!
DID YOU MAKE THIS RECIPE? If so, 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!Print
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