Smoky Sweet Potato Hash with Baked Eggs and Manchego
Elevate your brunch game with this irresistible Smoky Sweet Potato Hash with Baked Eggs and Manchego! This vibrant dish combines tender, caramelized sweet potatoes and bell peppers with the robust warmth of smoked paprika and cumin, creating a bold flavor profile that is both comforting and exciting. Eggs are baked right into the skillet, offering creamy yolks to complement the smoky hash, while a generous sprinkle of nutty, melted Manchego cheese adds a luxurious finish. Fresh cilantro ties it all together for a burst of brightness. Ready in just 45 minutes and perfect for a crowd, this easy-to-make one-pan recipe is a showstopper for breakfast or brunch. Keywords: sweet potato hash, baked eggs, Manchego cheese, smoky flavors, brunch recipe, one-pan breakfast.
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Recipe Information
Ingredients
- 2 medium (about 1.5 lbs) sweet potatoes
- 3 tablespoons olive oil
- 1 medium yellow onion
- 1 large red bell pepper
- 1.5 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 4 pieces large eggs
- 0.5 cup (shredded) Manchego cheese
- 2 tablespoons (chopped) fresh cilantro
Instructions
Preheat your oven to 400°F (200°C).
Peel the sweet potatoes and cut them into small 1/2-inch cubes. Dice the onion and red bell pepper.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Once hot, add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the cubed sweet potatoes and red bell pepper to the skillet. Drizzle with the remaining 1 tablespoon of olive oil and stir to coat evenly.
Season the mixture with smoked paprika, ground cumin, garlic powder, kosher salt, and black pepper. Stir well to combine.
Cook the mixture over medium heat for 12-15 minutes, stirring occasionally, until the sweet potatoes are beginning to caramelize and are just tender.
Turn off the burner, then use the back of a spoon to make 4 small wells in the hash. Crack one egg into each well.
Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the egg whites are set but the yolks are still slightly runny (or to your desired doneness).
Carefully remove the skillet from the oven and sprinkle the shredded Manchego cheese over the hash. Allow it to melt from the residual heat for 1-2 minutes.
Garnish with chopped fresh cilantro and serve immediately. Enjoy!
Nutrition Facts
Calories |
536 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.9 g | 26% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 498 mg | 22% | |
| Total Carbohydrate | 75.9 g | 28% | |
| Dietary Fiber | 12.2 g | 43% | |
| Total Sugars | 19.0 g | ||
| Protein | 15.6 g | 31% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 248 mg | 19% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 247 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
