Sweet Potato Hash Egg Bake
Looking for something a little different for your Sunday Brunch at home? I’ve got you! This easy sweet potato egg bake has so much flavor and can all be cooked in one dish (which obviously means less dishes - win!). It also cooks up pretty quickly, so make sure your bloody mary’s or mimosa s are ready to go too!
INGREDIENTS:
This dish is made of grated sweet potatoes that are cooked up with garlic, onion and spices to create a flavorful base for the baked eggs. It’s really that simple. I do like to add toppings, which can be whatever you have on hand. Here I add feta cheese crumbles, sliced scallions and avocado. I have also topped this with cilantro and cotija cheese. A side of sour cream could add a lovely creaminess or try pickled jalapeños or onions for that acidic crunch. There are so many possibilities… or you could just eat it plain and would still be delicious.
PROCESS:
This dish is simple to put together. Use a box grater to shred the sweet potatoes, dice the onion and mince the garlic. Then cook them together, oven safe pan, with some spices until everything is tender and smelling delicious. Next crack the eggs into separate ramekins. You can crack them right into the sweet potatoes but I think it is safer to go into a bowl first in case you break a yolk or get shell in it. Make four little nests in the sweet potatoes and carefully pour one egg into each nest. Then bake ‘em! You will want to bake the eggs for about 10 minutes. I like the whites to be set and the yolk to still be a little runny. It is best to keep an eye on them while they cook to make sure you achieve your desired runny-ness.
Once the sweet potato hash and eggs are out of the oven, top with all your favorite toppings. You could also serve, by scooping out an egg with the surrounding sweet potatoes and allow each person to top as they please.
BENEFITS:
This is a flavorful, easy, vegetarian and gluten-free brunch dish which makes it perfect for serving when you have dietary restrictions. Being able to swap out toppings makes it perfect for picky eaters too. Not to mention it’s quite healthy too… sweet potatoes are a good source of beta carotene, vitamins and fiber, while eggs give you a protein boost (and some of that good kind of fat).
IF YOU LIKE THIS RECIPE:
If you are looking for good brunch ideas, I love this jalapeño cheddar egg bake. While this recipe is NOT gluten-free, it is vegetarian and very satisfying AND can be assembled the day before and baked in the morning when you're ready to eat!
Sweet Potato Egg Bake
Ingredients
- 4 cups grated sweet potato (two medium potatoes)
- 4 eggs
- 1/2 cup small diced onion (roughly half a medium onion)
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- pinch cayenne (adjust for your spice preference)
- 1/2 teaspoon salt
- avocado or olive oil for cooking
- Toppings: scallions, feta cheese, avocado
Instructions
- PREHEAT: Start by preheating your oven to 375.
- COOK: Heat a cast iron skillet (or other oven safe pan) over medium heat. Add about 2 tablespoons of oil and the onions. Cook for about two minutes then ass the garlic. Cook for another minute until the onions are looking softer and everything should smell really good. Then add the sweet potatoes and cook for another 5 minutes, stirring frequently. The potatoes will change color slightly and become softer.
- SPICE IT UP: Mix in the spices (cumin, smoked paprika and cayenne) and add the salt. Taste and adjust the salt and spice for your preference. Remove the pan from the heat.
- ADD: Crack the eggs into separate small bowls or ramekins. Create four little nests or divers in the sweet potatoes. Add one egg to each nest.
- BAKE: Place the pan in the oven at 375 for about 9-12 minutes until the yolk is cooked to your desired runny-ness.
- TOP: Remove the pan from the oven and top with your favorite toppings. Here I added feta and scallions and served with a wedge of avocado. (You could also opt for cilantro or sour cream, maybe even some pickled onions or jalapeños). Enjoy!