Sweet Potato & Egg Hash

35 minutes
4 servings
Sweet Potato & Egg Hash
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sweet potatoes, scrubbed and diced into 1/2-inch cubes
1 pound
red or yellow onion, diced
1/2 cup
red bell pepper. diced
green bell pepper, diced
extra-virgin olive oil, divided
1 Tbsp + 2 tsp
smoked paprika
1/2 tsp
garlic powder
1/4 tsp
ground cayenne pepper
1/8 tsp
kosher salt, divided
1/2 tsp
cracked black pepper
1/4 tsp
red wine vinegar
1 Tbsp
large eggs
chopped fresh chives
2 Tbsp



  1. PREHEAT the oven to 425°F and PLACE a rimmed baking sheet in the oven while it preheats.  
  2. ADD sweet potato, onion, red bell pepper, green bell pepper, 1 tablespoon oil, paprika, garlic powder, cayenne, ¼ teaspoon salt, and black pepper to a large bowl and STIR to combine.  
  3. REMOVE baking sheet from the oven and COAT with remaining 2 teaspoons of oil. USE a wooden spoon or spatula to spread potatoes and vegetables out evenly onto the baking sheet. BAKE, stirring occasionally during cooking time, until sweet potatoes are fork-tender, about 18 to 20 minutes. 
  4. MOVE vegetables away from the sides, toward the center of the baking sheet (to create a mound for adding the eggs). USE the back of a spoon to CREATE 4 wells in hash. CRACK one egg into each well. SEASON with salt and pepper. BAKE until whites are set and yolk is jammy, about 8-10 minutes. 
  5. DRIZZLE vinegar over everything and GARNISH with chopped chives just before serving.


  • Be sure to keep potatoes to a ½-inch size so that they cook evenly and quickly.
  • Cracking the egg into a bowl first makes it easy to remove any rogue eggshell that may end up in the egg when it’s cracked.
  • The USDA recommends cooking eggs until the yolk and whites are firm.


Nutritional Info

Per Serving: 1/4 of Recipe

Total Fat
10.7 g
Saturated Fat
2.4 g
Trans Fat
0 g
Polyunsaturated Fat
1.6 g
Monounsaturated Fat
6 g
186 mg
377 mg
Total Carbohydrates
29 g
5 g
8 g
Added Sugars
0 g
9 g