Sweet Potato & Egg Hash

Sweet Potato & Egg Hash
  • 35M Total Time

  • 5M Prep Time

  • 13 Ingredients

  • 4 Servings

Eggs are nested in a delicious mix of roasted sweet potatoes, peppers, and onions for a savory hash that the whole family will enjoy. Traditional potato hash is made in a skillet but for this recipe, using a baking sheet makes clean-up easy and ensures your veggies and eggs are cooked to perfection!



This recipe was developed for the Egg Nutrition Center by Sara Haas, RDN, LDN

Sara Haas, RDN, LDN


  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 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.


    Note: Be sure to keep potatoes to a ½-inch size so that they cook evenly and quickly.


    Note: 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.


    Note: The USDA recommends cooking eggs until the yolk and whites are firm.


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

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.