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5 from 2 votes

Sweet Potato Hash with Baked Eggs Recipe

Whip up this healthy sweet potato hash with baked eggs for brunch or an easy Meatless Monday meal. It’s tasty and chockfull of vitamins and minerals.
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Breakfast
Cuisine: American
Keyword: Baked Eggs, Sweet Potato Hash
Servings: 4 Servings
Calories: 157.3kcal



  • Preheat the oven to 375 degrees F.
  • In a large bowl, toss to combine the grated sweet potato, nutmeg, salt and pepper.
  • Heat the olive oil in a large cast-iron skillet set over medium heat. Add the onions and cook, stirring occasionally, until the onions just begin to brown, 4 to 5 minutes.
  • Add the sweet potato mixture, along with the garlic and sage. Cook, stirring frequently, for about 5 minutes.
  • Cover the pan and cook until the sweet potato starts to brown on the bottom, 10 to 15 minutes.
  • Using the back of a wooden spoon, make 4 indentations in the sweet potato and crack the 4 eggs into the indentations.
  • Transfer the uncovered skillet to the oven and bake until the egg whites are cooked and the yolks are runny, about 10 minutes.
  • Season with salt and pepper, to taste. Serve.


Weight Watchers Points: 4 (Points+), 3 (Old Points)
Nutritional information does not include the extra, optional salt and pepper.


Serving: 1Egg + 0.75 Cup Hash | Calories: 157.3kcal | Carbohydrates: 15.2g | Protein: 7.7g | Fat: 7.4g | Saturated Fat: 2.1g | Cholesterol: 186mg | Sodium: 367.6mg | Potassium: 167.6mg | Fiber: 2.2g | Sugar: 4.2g