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.
Ingredients
Romesco Sauce (makes about 2 1/2 cups)
- 1 – 16oz. jar roasted red peppers, drained (Or roast your own! See Notes.)
- 1/2 cup extra virgin olive oil
- 1/2 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
- 1/2 teaspoon dried rosemary
- 1 teaspoon crushed red pepper flakes
- 1 lb sweet potatoes, diced
- 1/2 sweet onion, chopped (about 3/4 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
Homemade roasted 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? You can swap them out for cashews, toasted walnuts, toasted hazelnuts (deskinned), or toasted pine nuts.
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Gluten Free
