Smoky Sweet Potato & Sausage Sheet-Pan Hash by @crowded_kitchen

55 min

4 servings

🥔

680 g

Sweet potato

🫑

1

Red bell pepper

🧅

1

Yellow onion

🌶️

1

Poblano pepper

🥑

30 mL

Avocado oil

🌿

7.5 mL

Dried oregano

🌶️

6.3 mL

Chili powder

🧂

7.5 g

Salt

🌶️

3.8 mL

Smoked paprika

🧄

2.5 mL

Garlic powder

🍗

230 g

Chicken

🌿

30 mL

Cilantro

🥚

350 g

Eggs

⚫

1 g

Black pepper

  1. Preheat

    Preheat the oven to 425°F (220°C).

  2. Dice
    • sweet potato
    • red bell pepper
    • yellow onion

    Dice the sweet potato, red bell pepper, yellow onion, and poblano pepper.

  3. Combine
    • sweet potato
    • red bell pepper
    • yellow onion

    Combine the diced vegetables with avocado oil, dried oregano, chili powder, 1 teaspoon salt, smoked paprika, and garlic powder.

  4. Spread
    • sweet potato
    • red bell pepper
    • yellow onion

    Spread the seasoned vegetable mixture in an even layer on the sheet pan.

  5. Roast
    • sweet potato
    • red bell pepper
    • yellow onion

    Roast the vegetables for 25 minutes. Stir them once or twice while roasting.

  6. Add
    • cooked chicken breakfast sausage
    • cilantro
    • Chicken

    Add the cooked chicken breakfast sausage and chopped cilantro to the sheet pan. Toss until evenly distributed.

  7. Return
    • cooked chicken breakfast sausage
    • cilantro

    Return the sheet pan to the oven for 10 to 15 minutes. Roast until the sausage is browned and hot.

  8. Crack
    • egg

    Make 7 wells in the hash. Crack 1 egg into each well.

  9. Season
    • salt
    • egg

    Season the eggs with the remaining salt and black pepper. Bake until the egg whites are set.

  10. Serve

    Rest the hash for 2 minutes. Serve directly from the sheet pan with optional garnishes.

Smoky Sweet Potato & Sausage Sheet-Pan Hash by @crowded_kitchen

55 min

4 servings

🥔

680 g

Sweet potato

🫑

1

Red bell pepper

🧅

1

Yellow onion

🌶️

1

Poblano pepper

🥑

30 mL

Avocado oil

🌿

7.5 mL

Dried oregano

🌶️

6.3 mL

Chili powder

🧂

7.5 g

Salt

🌶️

3.8 mL

Smoked paprika

🧄

2.5 mL

Garlic powder

🍗

230 g

Chicken

🌿

30 mL

Cilantro

🥚

350 g

Eggs

⚫

1 g

Black pepper

Preparation Steps

  1. Step 1/10

    Preheat the oven to 425°F (220°C).

  2. Step 2/10

    Dice the sweet potato, red bell pepper, yellow onion, and poblano pepper.

    🥔sweet potato
    🫑red bell pepper
    🧅yellow onion
    🌶️poblano pepper
    🔪chef's knife
    🪵cutting board

  3. Step 3/10

    Combine the diced vegetables with avocado oil, dried oregano, chili powder, 1 teaspoon salt, smoked paprika, and garlic powder.

    🥔sweet potato
    🫑red bell pepper
    🧅yellow onion
    🌶️poblano pepper
    🥑avocado oil
    🌿dried oregano
    🌶️chili powder
    🧂salt
    🌶️smoked paprika
    🧄garlic powder
    🥣mixing bowl
    🥄measuring spoons

  4. Step 4/10

    Spread the seasoned vegetable mixture in an even layer on the sheet pan.

    🥔sweet potato
    🫑red bell pepper
    🧅yellow onion
    🌶️poblano pepper
    🍳sheet pan
    🥄spatula

  5. Step 5/10

    Roast the vegetables for 25 minutes. Stir them once or twice while roasting.

    🥔sweet potato
    🫑red bell pepper
    🧅yellow onion
    🌶️poblano pepper
    🍳sheet pan
    🥄spatula

  6. Step 6/10

    Add the cooked chicken breakfast sausage and chopped cilantro to the sheet pan. Toss until evenly distributed.

    🍖cooked chicken breakfast sausage
    🌿cilantro
    🍳sheet pan
    🥄spatula

  7. Step 7/10

    Return the sheet pan to the oven for 10 to 15 minutes. Roast until the sausage is browned and hot.

    🍖cooked chicken breakfast sausage
    🌿cilantro
    🍳sheet pan

  8. Step 8/10

    Make 7 wells in the hash. Crack 1 egg into each well.

    🥚egg
    🍳sheet pan

  9. Step 9/10

    Season the eggs with the remaining salt and black pepper. Bake until the egg whites are set.

    🧂salt
    ⚫black pepper
    🥚egg
    🍳sheet pan
    🥄measuring spoons

  10. Step 10/10

    Rest the hash for 2 minutes. Serve directly from the sheet pan with optional garnishes.

    🍳sheet pan

Composition

Ingredients

Types

Vegetables, Oils, Herbs and Spices, Seasonings, Herbs, Eggs and Dairy

Ingredients

Sweet potato, Red bell pepper, Yellow onion, Poblano pepper, Avocado oil, Dried oregano, Chili powder, Salt, Smoked paprika, Garlic powder, Chicken, Cilantro, Eggs, Black pepper

Notes

Sweet potato (diced), Red bell pepper (diced), Yellow onion (diced), Poblano pepper (diced), Salt (for the vegetable mix, to taste, for seasoning the eggs), Chicken (cooked, or pork breakfast sausage), Cilantro (chopped), Eggs (6-8 eggs, cracked into wells), Black pepper (to taste, for seasoning the eggs)

Allergens

Eggs

Dietetics

Dietary regimen

Dairy-free

Calories

390 kcal

Macro nutrients

Protein: 20g, Carbohydrates: 35g, Fat: 20g, Fiber: 6g, Sugars: 9g

Nutritional Information

Minerals

Potassium: 730mg, Iron: 3.2mg, Calcium: 65mg, Sodium: 690mg

Vitamins

Vitamin A: 1380mcg RAE, Vitamin C: 74mg, Vitamin B12: 0.9mcg, Vitamin D: 1.1mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

40 minutes

Overall

55 minutes

Difficulty

Level

Easy (1/4)

Steps

10 steps

Equipments

Utensils

sheet pan, mixing bowl, chef's knife, cutting board, spatula, measuring spoons

Appliances

Oven

Type

Type

Type Of Dish

Main Course, Breakfast

Occasions

Breakfast, Brunch, Family meal, Crowd feeding

Origin

Source

Platform

instagram

Original Creator

@crowded_kitchen

Origin

Cuisine

American

Geographic

United States, North America

Various

Aspect

Texture

Tender, Crispy, Creamy

Flavors

Smoky, Sweet, Savory, Spicy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep covered,Discard after 2 hours at room temperature), fridge : 3 to 4 days (Cool promptly,Store in an airtight container), freezer : 2 to 3 months (Freeze without eggs when possible,Store in an airtight freezer-safe container)