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+ servings
Overhead shot of sweet potato slices and cooked eggs in large baking tray
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5 from 3 votes

Sweet Potato Hash with Baked Eggs

This colourful and satisfying Sweet Potato Hash with Baked Eggs is ideal for a weekend brunch. Whip up this tray bake in 30 minutes and enjoy!
Prep Time5 minutes
Cook Time30 minutes
Total Time35 minutes
Course: Breakfast, mains
Cuisine: American
Servings: 3
Calories: 543kcal
Cost: £0.73

Ingredients

  • 6 eggs (£0.89)
  • 1 kg sweet potatoes (£0.94)
  • Fresh parsley (£0.35)

Cupboard Essentials

  • 2 tbsp of olive oil
  • 1 tbsp of smoked paprika
  • ½ tsp chilli powder
  • Salt & Pepper

Instructions

Preheat oven to 180°C

  • Start by thoroughly washing your sweet potatoes. If you can, choose a pack that have long skinny shaped tates. This will halve the amount of chopping you have to do.
  • Cut the potatoes into ½ cm slices and add them to a baking tray.
  • Drizzle 2 tbsp of olive oil, 1 tbsp of smoked paprika and ½ tsp of chilli powder and a pinch of salt (add more if you like it hot). Massage with your hands until they’re all evenly coated and chuck in the oven, timer set to 25 minutes.
  • Remove the tray from the oven and create 6 little egg holes within the potatoes using a large spoon. Crack each egg into the holes and add into the oven for a further 3 minutes (or until all the egg white is looking firm).
  • Top with some finely chopped fresh parsley, salt and pepper. You can add some chilli flakes if you want some heat!

This is best shared with two other people but if you wanted to meal prep it for yourself- cook the potatoes like I’ve said to but for half an hour. Then poach the eggs when you’re going to eat it and just add them on top of a portion of the smokin tates.

    Nutrition

    Calories: 543kcal | Carbohydrates: 80g | Protein: 17g | Fat: 17g