Sweet Potato and Russet Hash

Start your day with just one dish to wash with this easy sheet pan brunch. Crispy bacon, roasted potatoes and even the eggs all cook on one pan in the oven while you sit back and enjoy your morning.

– 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)




For easy stirring and clean up, line the baking sheet with a silicone mat or parchment paper.

Prep ingredients and spread onto a sheet pan.



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.

Bake for 25-30 minutes. Stir after 10 minutes.



Use a spatula to move the vegetables closer in order for there to be a better "surface" to cook the eggs on.

Crack eggs on top.



I usually find 7 minutes to be the right amount of time for soft eggs.

Bake for 5-10 minutes, remove from the oven and serve!


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!)

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