Sweet Potato Breakfast Hash with Crispy Eggs

Serves 4 · 15 min prep · 33 min cook

Ingredients

• 2 (about 1 1/2 lb) medium sweet potatoes
• 1 red bell pepper
• 1 medium yellow onion
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 large eggs
• 2 tbsp chopped fresh parsley or cilantro
• for serving hot sauce or salsa
• 1/4 cup crumbled feta optional

Instructions

1. 1Preheat oven to 425°F. Peel the sweet potatoes and cut into 1/2-inch cubes. Dice the bell pepper and onion into similar-size pieces so everything roasts evenly.
2. 2On a large rimmed sheet pan, toss the sweet potato, pepper, and onion with olive oil, smoked paprika, garlic powder, salt, and black pepper until every piece is coated.
3. 3Spread into a single layer (use two pans if crowded) and roast 22–25 minutes, flipping halfway, until the sweet potatoes are tender inside and caramelized at the edges.
4. 4Remove the pan from the oven and use a spatula to create small wells in the hash.
5. 5Crack one egg into each well. Return the pan to the oven and bake 6–8 minutes more until the egg whites are fully set and the yolks are still runny (or longer for firmer yolks).
6. 6Watch closely in the last 2 minutes—whites should look opaque and just firm, not rubbery.
7. 7Remove from oven, sprinkle with chopped parsley or cilantro and optional feta.
8. 8Divide among four plates and serve immediately with hot sauce or salsa so the yolks can mix into the hash.