YOUR SOLIN GENERATED RECIPE
Crispy Sheet Pan Sweet Potato Hash with Eggs
A vibrant, one-pan dish featuring tender, roasted sweet potatoes combined with savory turkey sausage, bell pepper, and red onion, all crowned by perfectly cooked eggs. The crisp edges of the hash paired with the soft, warm eggs make for a comforting and balanced meal ideal any time of day.
INGREDIENTS
4 large eggs
1 medium sweet potato (150g)
75g turkey sausage
100g red bell pepper
50g red onion
0.75 teaspoon olive oil
Salt, to taste
Black pepper, to taste
0.5 teaspoon garlic powder
0.5 teaspoon smoked paprika
PREPARATION
Preheat your oven to 425°F (220°C) and line a sheet pan with parchment paper.
Peel and dice the sweet potato into small, even cubes. Dice the red bell pepper and slice the red onion into thin strips.
In a large bowl, combine the diced sweet potato, red bell pepper, and red onion. Drizzle with 0.75 teaspoon of olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper. Toss to evenly coat the vegetables.
Spread the vegetable mixture evenly on the prepared sheet pan. Roast in the oven for about 20-25 minutes, stirring halfway through, until the vegetables are tender and slightly crispy on the edges.
While the vegetables roast, slice the turkey sausage into rounds or bite-sized pieces.
After the first 15 minutes of roasting, add the turkey sausage to the sheet pan, mixing into the vegetables. Return the pan to the oven to finish roasting.
Once the vegetables and sausage are cooked, remove the pan from the oven. Create small wells in the hash and carefully crack an egg into each well (using 4 eggs total).
Return the pan to the oven and bake for an additional 6-8 minutes, or until the egg whites are set but the yolks remain runny (adjust time if you prefer firmer yolks).
Remove from the oven, season with additional salt and pepper if desired, and serve immediately while hot.