I love savory one-dish breakfasts that fuel me through my mornings at work or at home. Sweet potatoes fill you up and, because their low glycemic index keeps your blood sugar from rising too quickly, they keep you satiated much longer than russet potatoes would. Just be careful not to caramelize them for too long, as that will break down the fiber that works so hard to keep you full. Flavored with alliums and spices and topped with eggs, this may be the easiest, most brilliant savory breakfast around.
SHEET-PAN SMOKY SWEET POTATO HASH with Oven-Roasted Eggs
- 3 large sweet potatoes (about 2 lb [910 g], unpeeled, cut into 1⁄2 in [12 mm] dice)
- 1 red onion, cut into 1⁄2 in [12 mm] wedges
- 3 Tbsp extra-virgin olive oil
- 2 tsp fresh thyme leaves, whole
- 1 garlic clove, minced 1⁄4 tsp smoked paprika Kosher salt
- Freshly ground pepper
- 4 eggs
- Flaked sea salt
- Fresh cilantro leaves
- Preheat the oven to 425°F [220°C]. Line a baking sheet with parchment paper or use a nonstick baking sheet.
- Combine the sweet potatoes, onion, oil, thyme, garlic, and paprika on the baking sheet and toss to coat.Season generously with kosher salt and pepper. Spread in a single layer. Roast until the potatoes are golden and crisp, about 30 minutes.
- Remove the baking sheet from the oven and create four nests in the potatoes. Crack an egg into each nest and sprinkle with kosher salt and pepper. Return to the oven and cook just until the egg whites are set, about 6 minutes, watching closely to ensure the yolks don’t cook.
- Spoon the eggs and hash onto serving plates, sprinkle with flaked sea salt and cilantro leaves, and serve immediately.
Reprinted from The Vibrant Life: Eat Well, Be Well by Amanda Haas with permission from Chronicle Books, 2019. Photographs © Erin Kunkel.