YOUR SOLIN GENERATED RECIPE
Sheet Pan Sweet Potato and Egg Hash with Crispy Turkey Bacon
A vibrant sheet pan hash featuring tender roasted sweet potato cubes, colorful red bell pepper, and perfectly crispy turkey bacon paired with protein-packed eggs. This dish delivers a satisfying balance of savory flavors and textures, ideal for a hearty meal any time of the day.
INGREDIENTS
1 medium Sweet Potato (114g)
3 slices Turkey Bacon (approx. 30g total)
4 large Eggs
1 small Red Bell Pepper (74g)
1 teaspoon Olive Oil (4.5g)
PREPARATION
Preheat your oven to 425°F (220°C).
Peel (if desired) and dice the sweet potato into 1/2-inch cubes. Dice the red bell pepper into similar sized pieces.
Place the sweet potato and red bell pepper on a sheet pan. Drizzle with olive oil, season with a pinch of salt and pepper, and toss to coat evenly.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring halfway through, until tender and lightly caramelized.
While the vegetables roast, lay the turkey bacon slices on another rimmed sheet pan and bake in the oven for 10-12 minutes until crispy, or cook them in a skillet over medium heat.
Once the vegetables and bacon are nearly ready, create four small wells in the roasted vegetables on the sheet pan and crack an egg into each well. Return the pan to the oven and bake for an additional 6-8 minutes, or until the eggs are set to your liking.
Alternatively, you can scramble or cook the eggs separately if you prefer them over-easy or sunny side up.
Plate the roasted hash, top with the crispy turkey bacon, and serve warm.