Sweet Potato Breakfast Hash in bowl with fried egg
Sweet Potato Breakfast Hash

Usually, a hash is made on the stovetop in a skillet. For this recipe, I find it easier to roast the potatoes on a sheet pan in the oven. Much less stirring, much more hands off. If you’re making this for brunch, serving the potatoes topped with fried eggs would be a delicious addition, and a few splashes of hot sauce would be the icing on the cake.

Sweet Potato Breakfast Hash

Sweet Potato Breakfast Hash in bowl with fried egg
Prep Time 12 minutes
Cook Time 30 minutes
Usually, a hash is made on the stovetop in a skillet. For this recipe, I find it easier to roast the potatoes on a sheet pan in the oven. Much less stirring, much more hands off. If you’re making this for brunch, serving the potatoes topped with fried eggs would be a delicious addition, and a few splashes of hot sauce would be the icing on the cake.
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Course Brunch
Servings 4

Ingredients
 

  • 2 large sweet potatoes, about 2 pounds
  • 3 tablespoons extra virgin olive oil
  • 1 ¼ teaspoons kosher salt, such as Morton's
  • 1 teaspoon ground cumin
  • 1 teaspoon dried mint
  • ¾ teaspoon ancho chili powder
  • ¼ teaspoon ground allspice
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon pure maple syrup
  • 2 teaspoon sherry vinegar
  • 2 medium garlic cloves, finely grated on a rasp grater
  • To Serve: chopped green onions, crumbled cotija cheese, toasted pumpkin seeds
  • Optional: fried or poached eggs

Instructions
 

  • Preheat your oven to 400 F.
  • Cut the potatoes into small cubes, about ¾ inch. Place them on the baking sheet and add the olive oil, cumin, min, chili powder, allspice and 1 teaspoon kosher salt. Use your hands to toss everything together, then place the sheet pan in the oven. Roast the potatoes, stirring occasionally, until they are tender.
  • While the potatoes are roasting, combine the orange juice, maple syrup, sherry vinegar, garlic and remaining ¼ teaspoon of salt. Stir well. When the potatoes are cooked through, pour this mixture over the potatoes and return them to the oven for 2 or 3 minutes. Remove the pan from the oven and taste the potatoes. Depending on the brand and type of salt you used, it may need a little more seasoning. Add more salt if necessary.
  • To serve, place the potatoes in a bowl and garnish with the green onions, cotija cheese and pumpkin seeds.
  • Note: If you are serving these with eggs, cook the eggs when the potatoes are almost done, and top the potatoes with the fried or poached eggs in your serving bowl, or on individual plates.
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