Author Notes
Your next Sunday morning brunch needs these easy Sheet Pan Eggs and Sweet Potato Hash Brown Nests. Get your mimosas ready! —Paige
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Ingredients
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4 cups
sweet potatoes, peeled and grated (about 1.5-2 potatoes)
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2 tablespoons
unsalted butter, melted
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1 tablespoon
olive oil
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1/2 teaspoon
kosher salt
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1/2 teaspoon
black pepper
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1/2 teaspoon
paprika
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1/2 teaspoon
garlic powder
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4
large eggs
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3 tablespoons
freshly grated Parmesan
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additional salt and pepper to taste
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2 tablespoons
chopped fresh chives
Directions
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Preheat oven to 400ºF. Lightly oil a baking sheet or coat with nonstick spray.
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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.
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Spread the hash browns in a thin, even layer on the baking sheet.
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Place into oven and bake until the edges begin to brown, about 20-25 minutes.
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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.
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Sprinkle eggs with Parmesan, and season with salt and pepper, to taste.
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Place into oven and bake until the egg whites have set but the yolks are still soft, an additional 10 minutes.
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Serve immediately, garnished with chives.
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