entrees

Baked Eggs and Sweet Potato Hash

Ditch the skillet and prepare hearty breakfast hash in the oven! Our version starts with sweet potatoes, onions and peppers, ham and the kicked-up flavor of Club House Taco Seasoning Mix. Whole eggs are cracked over the hash and baked in the oven - an entire breakfast on one sheet pan. Top with your favourite garnishes – avocado, sour cream, and cilantro – and serve to hungry brunch guests.
10 min
PREP TIME
45 min
COOK TIME
257
CALORIES
8
INGREDIENTS
5
Servings

INGREDIENTS

  • 1 1/2 pounds (750 g) sweet potatoes peeled and cut into 1-inch (2.5 cm) cubes (about 1 L)
  • 1 large red bell pepper cut into 1-inch (2.5 cm) chunks
  • 1 medium red onion cut into 1/2-inch (1 cm) chunks
  • 1 tbsp (15 ml) oil
  • 1 pkg (35 g) Taco Seasoning Mix
  • 1 cup (250 ml) cubed ham
  • 5 eggs
  • 2 tbsps (30 ml) finely chopped fresh cilantro

Preparation

  • 1 Preheat oven to 400°F (200°C). Toss potatoes, bell pepper, onion and oil in large bowl. Sprinkle with Seasoning Mix; toss to coat well. Spread vegetables in single layer on large, shallow baking pan sprayed with no stick cooking spray.
  • 2 Bake 25 minutes. Remove pan from oven. Stir ham into vegetables in baking pan. Bake 10 minutes longer or until potatoes are tender. Remove pan from oven.
  • 3 Break eggs evenly apart on top of the hash. Carefully return pan to oven. Bake 5 to 10 minutes or until eggs are to desired doneness. Sprinkle with cilantro and assorted toppings, if desired.

NUTRITION INFORMATION

(per Serving)

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