Sheet Pan Sweet Potato Brussels Sprouts Hash

A top corner of a sheet pan of sweet potato and brussels sprouts hash.

Sheet Pan Sweet Potato Brussels Sprouts Hash

Sweet Potato and Brussels Sprouts Hash is salty, crispy, savory, and sweet. Topped with sliced green onions and goat cheese if you please, this one-pan breakfast dish is sure to delight.

Course Breakfast, Main Course

Cuisine American

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Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 252kcal

Ingredients

4 ounces prosciutto torn into pieces
2 small sweet potatoes peeled and chopped into ½-inch cubes
1 small red onion chopped
½ lb. brussels sprouts trimmed and halved
1 large honey crisp apple cored and chopped
1 tablespoon olive oil
½ teaspoon garlic powder
¼ teaspoon paprika
8 oz baby spinach
6 large eggs
salt and pepper
Sliced green onions and goat cheese optional, to serve

Instructions

Preheat the oven to 425F. Arrange the prosciutto onto a baking sheet in one layer. Bake for 8 minutes, then transfer to a paper towel-lined plate.
Toss together the sweet potatoes, yellow onion, brussels sprouts, apples, and olive oil together in a mixing bowl. Season with garlic powder, paprika, salt, and pepper. Place on the sheet pan and bake for 20 minutes, or until the sweet potatoes are cooked through.
Add the baby spinach to the pan and stir to combine. Create 6 wells on the sheet and crack 1 egg into each of them. Bake the hash for another 6-8 minutes.
Remove sheet pan from oven top with crisp prosciutto. Sprinkle with salt, pepper, green onions, and goat cheese (if using). Serve immediately.

Notes

Storage Directions:

Refrigeration: Leftover hash keeps covered in an airtight container in the refrigerator for 3-4 days.
Reheating: Warm up the hash on medium heat in the microwave or in a small baking dish in an oven preheated to 350 degrees Fahrenheit. For the best flavor, fry up a fresh egg to top the reheated hash.

Nutrition