Sheet Pan Sweet Potato Hash with Baked Eggs & Romesco
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.
Servings: 5
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Ingredients
Romesco Sauce (makes about 2 ½ cups)
- 1 (16 oz) 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 garlic cloves 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 (optional)
- 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.
Nutritional information: Nutritional values do not include romesco sauce, spinach, or avocado since these ingredients are so variable.
Nutrition
Calories: 245 kcal (12%) | Carbohydrates: 169.2 g (56%) | Protein: 12.8 g (26%) | Fat: 0 g | Saturated Fat: 4.1 g (26%) | Polyunsaturated Fat: 1.1 g | Monounsaturated Fat: 4.1 g | Trans Fat: 0 g | Cholesterol: 187.3 mg (62%) | Sodium: 131.7 mg (6%) | Potassium: 603.7 mg (17%) | Fiber: 4 g (17%) | Sugar: 7.2 g (8%) | Vitamin A: 742.6 IU (15%) | Vitamin C: 6 mg (7%) | Calcium: 69.2 mg (7%) | Iron: 1.5 mg (8%)
Nutritional information should be considered an estimate only; please consult a registered dietician, nutritionist, or physician for specific health-related questions.
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