Baked Eggs & Sweet Potato Hash

Baked Eggs & Sweet Potato Hash

It is always fun having breakfast for dinner and Baked Eggs & Sweet Potato Hash is an EASY Breakfast to make.  When you learn how to make sweet potato hash with eggs, you are going to be making it all the time for a quick and nutritious dinner. This is a very flexible hash that you can add any vegetables you have left overs or don’t have enough to make a recipe with. Imagine the possibilities!


Breakfast Hash

Serves 4 – 6


1 lb Sweet Potatoes, diced

½ lb Brussels Sprouts, quartered

1 lb Mushrooms, diced

1 Bell Pepper, diced

½ Onion, diced

4 cloves of Garlic, Minced

4 oz Gruyere Cheese, shredded

4 Eggs



Balsamic Glaze


Red Pepper Flakes

Salt & Pepper to taste


Sour Dough Bread, sliced and toasted


  1. In a large sauté pan with high sides, on medium-high heat, add a few tablespoons of olive oil. Add the diced sweet potatoes in an even layer so that they cook evenly. Cook for about 5 minutes on each side or until golden brown on each side.
  2. Add Onions, Bell Peppers, Brussel Sprouts, Mushrooms, and Garlic and continue to cook until it is all cooked. This time will vary depending on the size of the diced vegetables. Note: I like to add ½ cup Water to create a steam and cook covered.
  3. Create wells in the cooked vegetables and place each egg into each well. Add grated cheese, salt and pepper over the eggs and cooked covered.
  4. Once cooked garnish with the condiments of your choice and serve with a slice of toasted Sourdough bread.