Sheet Pan Eggs And Sweet Potato Hash Brown Nests

Name: Sheet Pan Eggs And Sweet Potato Hash Brown Nests
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups sweet potatoes, peeled and grated (about 1.5-2 potatoes); 2 tablespoons unsalted butter, melted; 1 tablespoon olive oil; 1/2 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; 1/2 teaspoon garlic powder; 4 large eggs; 3 tablespoons freshly grated Parmesan; additional salt and pepper to taste; 2 tablespoons chopped fresh chives

Servings: persons

4 cups sweet potatoes, peeled and grated (about 1.5-2 potatoes)
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
4 large eggs
3 tablespoons freshly grated Parmesan
additional salt and pepper to taste
2 tablespoons chopped fresh chives

1
Preheat oven to 400u00b0F. Lightly oil a baking sheet or coat with nonstick spray.
2
In a large bowl, combine 4 cups of shredded sweet potato, melted butter, olive oil, salt, pepper, paprika, and garlic powder. Toss until potatoes are coated evenly.
3
Spread the hash browns in a thin, even layer on the baking sheet.
4
Place into oven and bake until the edges begin to brown, about 20-25 minutes.
5
Remove from oven and scoop the hash browns into 4 mounds with wells in the middle. Add one egg into each well, gently cracking the eggs to keep the yolk intact.
6
Sprinkle eggs with Parmesan, and season with salt and pepper, to taste.
7
Place into oven and bake until the egg whites have set but the yolks are still soft, an additional 10 minutes.
8
Serve immediately, garnished with chives.

484

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 cups sweet potatoes, peeled and grated (about 1.5-2 potatoes), 2 tablespoons unsalted butter, melted, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, and more.

Yes, Sheet Pan Eggs And Sweet Potato Hash Brown Nests falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!