Crispy Sweet Potato Hash with Bell Peppers and Herbs

With a single sheet pan you can prepare a flavorful, nutritious sweet potato hash using common pantry ingredients. This sheet pan sweet potato hash combines diced sweet potatoes, bell pepper, onion, turkey sausage, and baked eggs for a satisfying breakfast, brunch, or even a quick dinner.

Hands-off Breakfast Idea – Sweet Potato Hash

This savory sweet potato hash with baked eggs is a simple, balanced meal full of complex carbohydrates, vegetables, and protein. It’s a practical and family-friendly option: kid-approved, nutritious, and easy to customize. Roast the diced vegetables until tender, make small nests in the roasted hash, crack eggs into the nests, and finish with a sprinkle of cheese if you like.

What You Need

This recipe is quick to prepare and cooks mostly in the oven. You’ll need the following simple ingredients:

• Sweet potatoes (diced)
• Green bell pepper (finely diced)
• Yellow onion (finely diced)
• Olive oil
• Basic spices (salt, black pepper, smoked paprika, oregano, garlic powder)
• Fully-cooked breakfast sausage (turkey, chicken, pork, or plant-based)
• Large eggs
• Shredded cheddar cheese (optional)

How to Make Sweet Potato Hash

Chop and Roast the Veggies

Preheat the oven to 400ºF. Wash the sweet potatoes and optionally peel them. Dice the sweet potatoes into uniform 1/2-inch cubes so they roast evenly; pieces larger than that will require more time. Finely dice the green bell pepper and half a yellow onion so they cook through and blend into the hash.

Place the diced sweet potatoes, bell pepper, and onion on a large baking sheet. Drizzle with about 2 tablespoons of olive oil, then season with salt, ground black pepper, smoked paprika, dried oregano, and garlic powder. Toss everything to coat and spread the vegetables in a single layer so they roast rather than steam. Roast at 400ºF for 10 minutes.

Toss and Add Sausage

While the vegetables roast, slice 8–10 fully-cooked turkey sausage links into small pieces. When the 10 minutes are up, remove the pan, toss the vegetables to turn them, add the sausage pieces, and toss again to combine. Return the pan to the oven and roast for another 10 minutes. At this point the sweet potatoes should be nearly tender.

Create Nests and Add Eggs

Remove the pan from the oven and carefully push the roasted mixture aside in a few places to create small nests for the eggs. Expose some of the pan surface at the bottom of each nest so the eggs will cook quickly. Make 4–6 nests depending on how many eggs you plan to bake.

Lightly spray the exposed pan surface in each nest with nonstick cooking spray or brush with a little oil. Crack a large egg into each nest and season with salt and pepper to taste.

Bake the Eggs

Return the sheet pan to the oven and bake at 400ºF for 6–9 minutes depending on how runny you like the yolks. About 7 minutes yields over-medium yolks. If you prefer firmer yolks, bake a minute or two longer.

Finish with Cheese (Optional)

If you like, sprinkle about 1/2 cup shredded cheddar cheese over the eggs and return the pan to the oven for 1–2 minutes to melt the cheese. Remove from the oven and enjoy immediately while the eggs are warm and the potatoes are tender.

Sweet Potato Hash Tips & Tricks

Uniform size: Cut the sweet potatoes into pieces of similar size (about 1/2 inch) so they cook at the same rate. Uneven pieces lead to some bites being overcooked while others remain firm.

Mix up the veggies: You can add or swap vegetables based on what you have: zucchini, russet potatoes, carrots, or celery work well. Adjust roasting time slightly if you add denser vegetables.

Toppings & Serving Suggestions

Toppings elevate this hash. Hot sauce pairs especially well with the sweet potatoes and eggs; other tasty options include salsa, ketchup, or a dollop of hummus. Serve the hash alongside bacon, pancakes, oatmeal, pour-over coffee, or crepes for a full breakfast spread.

Storage

Store any leftovers in an airtight glass container in the refrigerator for 3–5 days. Reheat gently in the oven or a skillet so the potatoes regain some crispness; microwave reheating works in a pinch but may soften the texture.

Sheet Pan Sweet Potato Hash — Recipe Details

Author: Lee Funke

Prep: 15 mins • Cook: 30 mins • Total: 45 mins • Servings: 4

This sheet pan sweet potato hash makes a hearty, balanced breakfast or brunch, delivering complex carbs, protein, and plenty of vegetables in one pan.

Ingredients

• 2 medium sweet potatoes, diced into 1/2-inch chunks (about 3 cups)
• 1 medium green bell pepper, finely diced
• 1/2 medium yellow onion, finely diced
• 2 tablespoons olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1/4 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 1/2 teaspoons garlic powder
• 8–10 fully-cooked turkey sausage links, sliced into small chunks
• 4–6 large eggs
• Optional: 1/2 cup shredded cheddar cheese

Instructions

1. Preheat the oven to 400ºF.
2. Wash and dry the sweet potatoes, then dice them into 1/2-inch pieces. Place the sweet potatoes on a large baking sheet.
3. Finely dice the green bell pepper and half the yellow onion and add them to the pan.
4. Drizzle the vegetables with 2 tablespoons olive oil and season with salt, black pepper, smoked paprika, dried oregano, and garlic powder. Toss to coat and spread into a single layer.
5. Roast at 400ºF for 10 minutes. Remove the pan, toss the vegetables, add the sliced turkey sausage, and toss again. Return to the oven for another 10 minutes.
6. If the sweet potatoes are tender after 20 minutes, remove the pan. Create 4–6 small nests by pushing the veggies aside, spray or oil the exposed pan bottoms, and crack one egg into each nest. Season the eggs with salt and pepper.
7. Return the pan to the oven and bake at 400ºF for 6–9 minutes depending on desired yolk firmness (about 7 minutes for over-medium).
8. Optionally sprinkle shredded cheddar on each egg and bake 1–2 minutes more to melt the cheese. Serve immediately.

Nutrition (approximate per serving)

Calories: 259 kcal • Carbohydrates: 19 g • Protein: 13 g • Fat: 15 g • Fiber: 3 g • Sugar: 4 g

Nutrition values are approximate and will vary with specific ingredients and portion sizes.