One-Pan Sweet Potato Hash with Baked Eggs – A Brunch Recipe Idea

Chatting Over Brunch: Why I Keep Coming Back to This Sweet Potato Hash

I still remember the first time I tried making this. I was standing in my kitchen, hair a mess, one slipper mysteriously missing, and thinking, “Isn’t brunch supposed to be relaxing?” Honestly, the sweet potato hash was the only salvageable thing form that morning disaster. But now—after plenty of tweaks and, let’s be honest, a burnt bottom or two—this recipe is my go-to when friends (or slightly grumpy family) descend on a lazy Sunday.

Oh, and fun fact: the first time I made this, I cracked the eggs straight onto the hash, missed, and watched one roll right under my cooker. Never got it back. I’m convinced it’s still there.

Why I Love Making This…And Maybe You Will Too?

I make this when I want to look like I’ve made loads of effort (but really, it’s all in the one pan). My family goes a bit mad for anything with runny eggs—as soon as I plop this on the table, forks are out. If I’ve had a rough Saturday night (I’ll just say, espresso martinis and I aren’t friends), this is a bit like culinary therapy. Minimal washing up, maximum flavour. And! If you’re the kind who hates washing pans (me, every day), bless you, this one’s a lifesaver.

So What Goes Into This Hash?

• 2 medium sweet potatoes (about 400g, though I’ve eyeballed it and survived)
• 1 bell pepper (red or yellow is nice, but if there’s a lonely green at the back, use that)
• 1 small red onion (white is fine—my cousin says shallots are fancy but honestly…)
• 2 garlic cloves, chopped (I’ve used garlic granules in a pinch, no one noticed!)
• 1 tsp smoked paprika (sometimes I forget, it’s still good)
• A shake of cumin—I’d say 1/2 tsp, but it’s a vibe
• Salt and pepper, just shake it on!
• Small handful chopped parsley (I skip sometimes if I forget to buy it)
• 4 eggs (jumbo or regular, up to you)
• Olive oil (about 2 tbsp, but honestly, I pour until it seems right)
• Optional: Some feta crumbled on top—my mate swears this is essential but I think it’s optional
• Optional: Chilli flakes if you want a little morning zing

Putting It Together (Here’s How I Fumble Throu—Cook It)

1. Peel the sweet potatoes and chop into small-ish cubes (I always say 1cm but then get bored and some end up chunky. It’s fine, just cook them a bit longer if they’re massive).
2. Chuck the onion and peppers into similar sized chunks (let’s not stress measurements here).
3. Heat the olive oil in a big oven-safe frying pan or cast iron skillet (if you’ve got one; if not, just use whatever is ovenproof, or a regular pan and transfer to a baking dish—I’m not the kitchen police).
4. Add the onions and cook on a medium heat for a few mins, until they look see-through (I snack on a few at this point, chef’s rights).
5. Toss in the pepper and sweet potatoes; stir them about. Sprinkle over the paprika and cumin early so it toasts a bit—gives it a real nice edge.
6. Cook for about 10 minutes, stirring occasionally. If things start sticking, just add a splash more oil (or water, if you’re rationing oil for some reason?).
7. Stir in the garlic, salt and pepper. Keep cooking another 5 minutes until the sweet potato is soft-ish—poke it with a fork, and if it goes in, it’s good enough.
8. Flatten the hash out, then make 4 little wells. Crack an egg into each well (if a yolk breaks, oh well, you’re among friends).
9. Pop the whole pan into a preheated oven at 190°C (375°F) for about 8-12 minutes, until the whites are just set but the yolks are a bit wobbly. I once left it too long, and… well, let’s just say the eggs were less oozy, more bouncy.
10. Take it out, sprinkle parsley and maybe feta and/or chilli flakes if you want that extra pow. This is where I sneak a taste—highly recommended.

Some Notes That Only Come From Too Many Attempts

• If your sweet potato hash looks weird before the oven, join the club. It all comes together, promise. Actually, sometimes I just broil the eggs rather than bake—both are fine.
• I used to add spinach, but found it turns the hash a bit slimy; unless you like that, I’d skip. But you do you!
• Don’t stress about exact oven times—check the eggs at 8 mins; every oven’s got its own personality (my last one, I swear, was plotting against me).

Variations I’ve Actually Tried (Some Weird, Some Wonderful)

• I’ve swapped sweet potatoes for regular spuds. It’s alright, just… less sweet. Kind of obvious now I say it out loud.
• Maple-glazed bacon in the mix is next-level. But one time, I tried adding pineapple like a BBQ pizza—won’t do that again. Not every fusion is worth chasing.
• Once I added crumbled chorizo—oh my days, if you have it lying around, do it (unless you’ve got vegetarians, then maybe don’t).

You Don’t Need Fancy Gear (But It Helps)

Big pan, ideally ovenproof; if not, use a baking dish literally anything that can survive your oven. I’ve even MacGyvered it with a cake tin in a pinch (wouldn’t recommend, but it worked). Fish slice/spatula is optional; I will say using a wooden spoon just feels more authentic (or maybe I’m sentimental).

Can You Keep Leftovers? (More Like, If There Are Any…)

Stick it in a container and pop it in the fridge. Should last a couple of days, reheats well. Confession: in my house it never lasts more than a day, so that timelines theoretical. If you do want to reheat, cover it and shove it in the oven or microwave—just don’t expect the eggs to stay runny.

What To Serve It With (And What My Family Thinks)

My lot demands hot buttered toast. Me? I like a dollop of plain Greek yogurt on top—sometimes a slice of avocado if I’ve gotten fancy at the supermarket. My friend dips her hash in sriracha, which is, well, a bold move, but good! Oh, and strong tea on the side, preferably Yorkshire if you please. (Or hey, if it’s a real brunch, maybe a mimosa—no judgment here.)

If I Could Go Back: The Pro Tips I’ve Learned The Hard Way

Never try to rush frying those sweet potatoes. I once cranked up the heat to “save time”. Nope—burnt outside, raw in the middle. Also, don’t be afraid to taste as you go—the first few times I made this it was bland (probably from distractions—like the time my dog started eating an old sock mid-cooking…)

FAQ: Real Questions I’ve Actually Been Asked

• Can I use pre-cooked sweet potatoes? Sure thing. Just chuck them in later, otherwise you’ll end up with mush. Learnt that the hard way.
• Is it OK to crack the eggs onto cold hash? Yeah, no biggie. If the hash is straight from the oven, things move faster, but not a huge deal either way.
• How do you get the eggs PERFECTLY runny? Wouldn’t we all like to know! Keep an eye on them starting at 8 minutes. Sometimes I gently wiggle the pan; dicey move but it works (sometimes…I think).
• Can I freeze leftovers? Look, you can, but the texture’s a bit… off. I tend to just make less or fob leftovers off on a neighbour.
• Any resources for pan buying recs? Oh, definitely! I like Serious Eats’ cast iron skillet guide and the pan section on Lakeland—browsing is half the fun.

One Last Random Thought

I don’t know why, but I find chopping sweet potatoes almost meditative—unless my peeler’s blunt, then it’s more like a wrestling match. Anyway, there you have it, my rambling, lived-in sweet potato hash and baked eggs brunch. And if nothing else, maybe you’ll have a few laughs—or at least a kitchen that smells amazing.

★★★★★ 4.40 from 17 ratings

One-Pan Sweet Potato Hash with Baked Eggs – A Brunch Recipe Idea

yield: 4 servings

prep: 15 mins

cook: 30 mins

total: 45 mins

A delicious and wholesome one-pan brunch recipe featuring roasted sweet potatoes, bell peppers, onions, and perfectly baked eggs. Simple, colorful, and packed with flavor – ideal for a cozy weekend brunch.

🖨️ Print Pin Recipe

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small red onion, diced
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 4 large eggs
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. 1
   Preheat oven to 400°F (200°C).
2. 2
   On a large oven-safe skillet or sheet pan, toss diced sweet potatoes, bell peppers, and onion with olive oil, smoked paprika, salt, and black pepper. Spread evenly in a single layer.
3. 3
   Roast the vegetables in the oven for 20-25 minutes, stirring halfway, until sweet potatoes are tender and lightly browned.
4. 4
   Remove pan from the oven and gently make 4 wells in the hash. Crack an egg into each well.
5. 5
   Return to oven and bake for 8-10 minutes, or until egg whites are set and yolks are cooked to your liking.
6. 6
   Garnish with chopped fresh parsley before serving, if desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 270cal

Protein: 10 gg

Fat: 11 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 32 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did you make this recipe?

Please consider Pinning it!!