Sheet Pan Sweet Potato Breakfast Hash with Roasted Veggies

This sheet pan breakfast comes together quickly with diced sweet potatoes, sausage, and eggs. It’s a simple, satisfying meal that works for busy mornings or relaxed weekends.

Update: This recipe was originally published in 2018 and has been republished with updated photos and clarified instructions.

I love a good potato hash any time of day, but breakfast holds a special place for it. This version uses sweet potatoes roasted on a sheet pan alongside cooked sausage, with eggs baked right on top so everything finishes hot and together. Fewer dishes, less fuss, and a hearty, balanced plate.

Sheet Pan Sweet Potato Breakfast Ingredients

• Sweet potatoes: Tender, naturally sweet, and rich in vitamin A. Dice into roughly 1/2–3/4-inch pieces so they roast evenly. You can substitute russet or gold potatoes if preferred.
• Olive oil (or avocado oil): A couple of tablespoons helps the potatoes crisp and prevents sticking.
• Sausage or kielbasa: Use fully cooked sausage (pork, chicken, turkey, or beef) sliced into half-moons. Sweet or hot Italian sausages both work well.
• Eggs: Baked on the sheet pan to finish at the same time as the potatoes and sausage.
• Seasonings: Salt, black pepper, chili powder, and paprika are all you need, though feel free to adapt with your favorite spices or herbs.

How to Make this Sheet Pan Sweet Potato Breakfast

Preheat the oven and give the sweet potatoes a head start since they take longest to cook. Toss the diced sweet potatoes with oil and seasonings and spread them in a single layer on a large sheet pan. Roast for about 10 minutes, then add the sliced sausage and return to the oven for another 10 minutes.

After that, create small wells in the potato-and-sausage mixture and crack eggs into each space. Sprinkle with salt and pepper, then bake until the egg whites are set and the yolks are cooked to your liking. For runny yolks, 7–8 minutes usually works in a 400°F oven.

Tips for Perfect Sheet Pan Potatoes

• Cut pieces uniformly: Aim for 1/2- to 3/4-inch cubes so all pieces cook at the same rate.
• Avoid overcrowding: Use a roomy sheet pan (about 12 x 17 inches) and arrange the potatoes in a single layer so they brown instead of steam.
• Adjust size for time: Larger chunks need more roasting time; keep pieces moderate for consistent results.

How to Store Leftovers

This breakfast is best served immediately, since some people prefer fresh eggs. If you don’t mind reheated eggs, store leftovers in an airtight container in the refrigerator for 3–4 days and reheat gently to avoid overcooking.

How to Serve

Serve straight from the pan or plate individual bowls with potatoes, sausage, and an egg. Pair with fresh fruit for a lighter side, or garnish with chopped parsley and crumbled goat cheese for an elevated presentation when serving guests.

Ingredients (serves 4)

• 3–4 medium sweet potatoes, diced into 1-inch pieces
• 2 tablespoons olive or avocado oil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon chili powder
• 1/4 teaspoon paprika
• 12 ounces fully cooked sausage, sliced into half-moons
• 4 eggs
• Optional: fresh chopped parsley to garnish

Instructions

1. Preheat oven to 400°F (200°C). Line a 12 x 17-inch baking sheet with parchment paper.
2. Spread the diced sweet potatoes on the prepared pan. Drizzle with oil and sprinkle with salt, pepper, chili powder, and paprika. Toss to coat and arrange in a single layer. Bake for 10 minutes.
3. Remove the pan and add the sliced sausage. Spread everything in a single layer and return to the oven for another 10 minutes.
4. Take the pan out again and use a spatula to create four wells. Crack one egg into each well and season the eggs with salt and pepper. Bake for 6–9 minutes, depending on how runny you like the yolks (about 7–8 minutes for runny yolks with set whites).
5. Sprinkle with chopped parsley if desired and serve immediately.

Notes

You can fit six eggs on the sheet pan if you need more servings; adjust cooking time just slightly if the pan becomes crowded.

Nutrition (approximate per serving)

Calories: 410 kcal; Carbohydrates: 38 g; Protein: 21 g; Fat: 20 g; Fiber: 5 g. Nutrition is an estimate and should be used as an approximation.