Sweet Potato Hash
A delightful Sweet Potato Hash with crisp veggies, savory sausage, and soft baked eggs. Perfect for breakfast or any time of the day.
Ingredients
Main Ingredients
- 1 medium sweet potato chopped into small chunks
- 1 lb brussels sprouts quartered
- 2 Tablespoons avocado oil or olive oil
- 0.5 teaspoon paprika
- 0.5 teaspoon sea salt plus more to taste
- 1/4 teaspoon ground pepper plus 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
- 1/2 Tablespoon maple syrup optional
- 6 large eggs
- 1/3 cup raw pecans
- hot sauce for serving, optional
- fresh thyme for serving
Instructions
Main 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 to the oven and bake for an additional 6-10 minutes, until the whites of the eggs are cooked through and 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
It comes together on one pan and works for breakfast, dinner or anything in between.