Author Notes
Your next Sunday morning brunch needs these easy Sheet Pan Eggs and Sweet Potato Hash Brown Nests. Get your mimosas ready! —Paige
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
Directions
-
Preheat oven to 400ºF. Lightly oil a baking sheet or coat with nonstick spray.
-
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.
-
Spread the hash browns in a thin, even layer on the baking sheet.
-
Place into oven and bake until the edges begin to brown, about 20-25 minutes.
-
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.
-
Sprinkle eggs with Parmesan, and season with salt and pepper, to taste.
-
Place into oven and bake until the egg whites have set but the yolks are still soft, an additional 10 minutes.
-
Serve immediately, garnished with chives.
See what other Food52ers are saying.