Sweet Potato Hash
This sweet potato hash has crisp veggies, savory sausage, and soft baked eggs. It comes together on one pan and works for breakfast, dinner or anything in between.
Servings: 3
Ingredients
- 1 medium sweet potato chopped into small chunks
- 1 lb brussels sprouts quartered
- 2 Tablespoons avocado oil or olive oil
- ½ teaspoon paprika
- ½ teaspoon sea salt + more to taste
- ¼ teaspoon ground pepper + more to taste
- 1 yellow onion chopped
- 1-2 cloves garlic minced
- 3-4 chicken or turkey breakfast sausage chopped, I used Bilinski chicken sausage
- 2 cups baby spinach
- 1 Tablespoon balsamic vinegar
- ½ Tablespoon maple syrup optional
- 6 large eggs
- ⅓ cup raw pecans
- hot sauce for serving, optional
- fresh thyme for serving
Instructions
- Preheat oven to 425°F.
- Toss chopped sweet potatoes, brussels sprouts, onion and garlic in oil, paprika, salt and pepper.
- Spread veggies onto a large baking sheet. Add breakfast sausage to the same sheet pan and cook for about 25 minutes.
- Remove pan from oven, toss veggies and add spinach, balsamic vinegar and maple syrup (if using). Toss again to combine.
- With a spatula make 6 wells in the veggies, then crack 1 egg into each well. Season each egg with a little salt and pepper. Return baking sheet back to the oven and bake for an additional 6-10 minutes, until the whites of the eggs are cooked through and they’re reached your desired doneness.
- While veggies are roasting, toast pecans in a large, dry skillet for 1-2 minutes or until they are golden brown. Watch closely because they can burn quickly. Remove from heat, let cool and then roughly chop and set aside.
- Once veggies, sausage and eggs are done cooking, remove from the oven and sprinkle with chopped pecans.
- Serve warm and garnish with fresh thyme and top with hot sauce, if desired.
Notes
- Storage: Keep the roasted veggies and sausage in an airtight container in the fridge for up to 3 days. I like to cook fresh eggs when I reheat since baked eggs do not hold up well.
- Veggies: Cut everything into small, even pieces so the hash roasts instead of getting soft. It also helps the sweet potatoes cook faster.
- Pecans: Toast the pecans lightly. They can burn fast but a quick toast brings out the best flavor.
Nutrition
Serving: 1/3 of hash with 1 egg | Calories: 493kcal | Carbohydrates: 35g | Protein: 27g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 188mg | Sodium: 607mg | Potassium: 369mg | Fiber: 10g | Sugar: 12g