Sweet Potato Hash and Baked Eggs by Monica

I love lazy weekend meals that you can prep and put in the oven. It gives me time to clean a bit in the kitchen while it bakes, something I can never find the time to do during the week. And while most breakfast options for the oven are heavy casseroles, this is a relatively healthy option with a short list of ingredients. I used one piece of bacon per person so I didn’t drain the fat for caramelizing the onions. It added great flavor to the entire meal. If you use more bacon or aren’t a huge bacon lover then the fat can be drained and/or replaced with olive oil.

Sweet Potato Hash and Baked Eggs

Ingredients:

  • 3-5 sweet potatoes, depending on size
  • 3 cloves garlic, minced
  • 2 TBSP chopped rosemary
  • 1 TBSP olive oil, plus more for coating pan
  • 3 slices of bacon
  • 1 large onion, chopped
  • 6 large eggs

Method:

  1. Preheat oven to 375 deg F. Dice sweet potatoes into 1/2″ cubes, toss with garlic, rosemary, olive oil, and salt and pepper. Roast on an aluminum covered baking sheet for ~30 minutes.*
  2. Meanwhile, coat a cast iron skillet with olive oil and add bacon. Cook over medium heat until crispy and fat is rendered. Transfer bacon to a plate and drain on paper towels.
  3. Add onion to pan and cook 3-5 minutes. Lower heat to low and continue to caramelize and brown.
  4. Remove sweet potatoes from onion when tender and beginning to crisp and brown. Stir into onions.
  5. Remove from heat. Make 6 small wells and very gently add the eggs to the pan.** Return to the oven and bake ~15 minutes until yolks are just beginning to set.
  6. Serve chopped bacon from step 2 on the side and salsa (optional).

*I added 1-2 minutes under the broiler at the end to brown the sweet potatoes to my liking.

**I crack the eggs into a soup ladle to ensure they are transferred to the pan without breaking a yolk.

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