Looking for a healthy, easy and delicious brunch recipe? Let me introduce you to a regular in our brunch rotation- this Russet and Sweet Potato Sheet Pan Hash with bacon and eggs!
This is one of those star recipes that yields exceptionally great results for little effort! Just slice up all the ingredients (it will take you 10 minutes, tops!), pop it in the oven and sit back and enjoy your morning coffee.
You'll have to stir it once and crack eggs near the end but that's it. And after devouring this tasty breakfast, you'll only have one pan to wash!
- Sweet Potato or Yam- You can leave them unpeeled or peel them if you prefer.
- Russet Potato- Peeled or unpeeled. I most often use Russet potatoes but have used yellow potatoes as well. Any potato that you enjoy roasted will work.
- Red Onion- White or yellow onion can be used instead.
- Bacon- I use thin cut pork bacon. I find that the bacon provides enough grease and using oil to cook to be unnecessary. If you use a different type of bacon such as turkey, you may need to add 1-2 teaspoons of cooking oil.
- Sea Salt- Depending on how salty your bacon is, you may not need to add any, so I would err on the low side and then add more at the end if needed.
- Black Pepper
1. Prep ingredients and spread onto a sheet pan. For easy stirring and clean up, line the baking sheet with a silicone mat or parchment paper.
2. Bake for 25-30 minutes. Stir after 10 minutes. Since we don't use oil in the recipe, it is important to stir early on to ensure the grease from the bacon coats the vegetables. *The vegetables should be tender and starting to get crispy prior to moving on to the eggs step. Bake for an additional 5-10 minutes if needed.
3. Crack eggs on top. Use a spatula to move the vegetables closer in order for there to be a better "surface" to cook the eggs on.
4. Bake for 5-10 minutes, remove from the oven and serve! I usually find 7 minutes to be the right amount of time for soft eggs. If you are serving to people who want their eggs different ways, you can crack some on earlier and bake for 1-3 minutes before adding the rest. Or you can cook some of the eggs in a frying pan.
The eggs in this meal are best enjoyed fresh so only cook as many as you intend to eat.
To Store: Store leftover hash in an airtight container in the refrigerator for up to 3 days.
To Reheat: For best results, reheat in the oven at 400 F for 10-15 minutes or in a frying pan over medium heat for for about 10 minutes, stirring often. Alternatively you could reheat in the microwave. Cook fresh eggs if desired.
Make it Your Own
- Change up the ratio! I like to use ⅔ sweet potatoes and ⅓ regular potatoes. But you could use half and half, use all sweet potatoes and omit regular potatoes or use all regular potatoes and omit the sweet potatoes.
- Top it with Hollandaise Sauce - Take a note from these Eggs Benny Bowls and top this hash with the Hollandaise (and cheese if you want!)
- Change up the veges! You could replace part of the potatoes or use more vegetables in addition. Some ideas:
- Brussels Sprouts
- Bell Peppers
- Add some heat! Top it with hot sauce or use cayenne pepper in place of the black pepper.
How to Serve this Sheet Pan Hash
Although this is written for brunch, it would truly be great for any meal! Breakfast for supper anyone?
If you would like to add a little something alongside it, try it accompanied by fresh fruit, a piece of toasted Honey Oat Bread or extra slices of bacon!
Or if you leave off the eggs, it would even be a good dinner side dish!
If you have dietary restrictions, check the packaging of specific ingredients that you use to ensure they are compliant. This recipe is:
- Dairy Free
- Gluten Free
- Paleo - If you use all sweet potatoes and ensure your bacon is compliant.
And if you liked this recipe…
…you might also like:
Sheet Pan Sweet Potato and Russet Hash
- 4 slices bacon sliced in 1 inch chunks
- 1 lb sweet potato cut into ½ inch dice (about 2 cups)
- 0.5 lb potatoes cut into ½ inch dice (about 1 cup)
- ½ red onion cut into 1 inch dice (about 1 cup)
- 1 clove garlic minced
- ¼ teaspoon black pepper
- fine sea salt to taste
- 2-4 eggs for serving
- ¼ cup green onions sliced (optional)
- Preheat the oven to 450 °F. Mix together potatoes, sweet potatoes, onions and bacon and spread on a sheet pan.
- Bake mixture for 25-30 minutes, stirring halfway through, until tender and crisp.
- Remove sheet pan from the oven and crack an egg carefully on top of the hash (so that you don’t break the yolk). Repeat with remaining amount of eggs placed so that they are spread out.
- Bake for an additional 5-10 minutes until eggs are cooked as desired.
- Remove from the oven and use a large flipper to scoop the eggs and hash out onto two plates.
- Enjoy immediately topped with green onions.
More Breakfast and Brunch Ideas!
This breakfast is SO hearty and I love the eggs + sweet potato combo. A great way to kick off a Sunday morning post-run.
Thanks for your kind review, Shelby. I'm glad you liked this recipe!
We aren't doing any sweet potato right now, but love this recipe with just the russet. It's SO nice that it's a sheet pan meal. We love the bacon, runny eggs and that it's great for breakfast or a cozy dinner. Thanks!!
I'm glad you liked this recipe, Megan!
The sweet potatoes are so flavorful & hearty with the eggs & bacon. I love it.
The eggs were perfection and I love that everything was cooked in bacon fat. My new fave!
What a delicious cozy breakfast! I love the added sweet potatoes next to the russets. Gives a nice change and variation.
I love how easy this was on the sheet pan!!! You are speaking to my potato heart with this one, because I can never decide if I like sweet or Russet better, now I get both in one meal . . . plus bacon!
This is my new favourite breakfast until I try your next recipe 😀
I'm glad you enjoyed this hash! Thank you for your kind review, Doug.