Sweet Potato Hash with Eggs - Hearty Breakfast Skillet
A colorful and satisfying breakfast hash featuring cubed sweet potatoes roasted with black beans, corn, and bell peppers, then topped with cracked eggs that bake right in the pan. Seasoned with chili powder, cumin, and smoked paprika for a southwestern flair, this one-pan meal delivers both protein and vegetables in every bite. Perfect for weekend brunch or a filling weeknight dinner, the combination of sweet potatoes and runny egg yolks creates a naturally creamy sauce that ties all the flavors together.
Ingredients
- parchment paper
- 2 medium sweet potatoes, cut into 1-inch cubes
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1 medium red bell pepper, chopped
- 1 cup black beans, drained, rinsed
- 1 cup corn kernels
- 1 Tbsp. + 1 tsp. olive oil
- 1 ½ tsp. chili powder
- ¼ tsp. ground cumin
- ¼ tsp. ground smoked paprika
- ½ tsp. sea salt, divided use
- ½ tsp. ground black pepper, divided use
- 8 large eggs
- 2 Tbsp. fresh cilantro, finely chopped
Instructions
- 1
Preheat oven and line large sheet pan with parchment paper
- 2
Combine sweet potatoes, onion, garlic, bell pepper, beans, corn, oil, and all seasonings except half the salt and pepper in large bowl and toss to blend
- 3
Place sweet potato mixture on prepared pan and bake, stirring after 10 minutes
- 4
Create eight wells in the roasted mixture and crack an egg into each well
- 5
Season eggs with remaining salt and pepper and continue baking until eggs are set
- 6
Garnish with cilantro and serve immediately
Tips
Cut sweet potatoes into uniform 1-inch cubes for even cooking and roasting.
Make sure to create deep wells in the hash mixture so the eggs stay contained while baking.
For firmer egg yolks, bake an additional 2-3 minutes beyond the recommended time.
Good to Know
Store covered in refrigerator for up to 3 days. Reheat in oven at 350F until warmed through.
Roast the sweet potato mixture up to 2 days ahead, then add eggs and finish baking when ready to serve.
Serve immediately while eggs are still warm and yolks are runny.
Common Mistakes
Don't skip stirring the vegetables halfway through roasting to avoid uneven cooking.
Avoid overcrowding the pan or vegetables will steam instead of roast properly.
Substitutions
FAQ
Can I make this dairy-free?
Yes, this recipe is naturally dairy-free as written. Just ensure your seasonings don't contain any dairy additives.
What if I don't like runny eggs?
Bake the eggs for an additional 3-5 minutes until they reach your desired doneness, checking every minute to avoid overcooking.
How long will leftovers keep?
Store covered in the refrigerator for up to 3 days. The eggs will be firmer when reheated but still delicious.