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Sheet Pan Sweet Potato Hash With Eggs

Sheet pan meals are a time saver and this Sheet Pan Sweet Potato Hash With Eggs recipe is no exception. This is a savory twist on the classic eggs and potatoes bake, perfect for breakfast or dinner.

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This Sheet Pan Sweet Potato Hash With Eggs delivers a gorgeous display of color thanks to the rich orange of the sweet potatoes, the purple and red of the potatoes and onions, and the vibrant green of the Brussels sprouts. The ingredients are naturally gluten-free.

Nestled among the lightly seasoned veggies are the perfectly yolked eggs, all roasted on a sheet pan to bring out the savory flavor of each ingredient.

Consider using two half baking sheets or a larger three-quarter size sheet pans to allow enough room to spread the vegetables out in a single layer without overcrowding. This will allow them to roast evenly without steaming.

Sheet pans come in several sizes. The most common – the half sheet pan – measures 13” x 18,” while the larger three-quarter sheet pan measures 15” x 21.” The three-quarter size works well for this recipe because it allows extra room for the vegetables to be spread out in a single layer without overcrowding. I like this set of multi-sized sheet pans.

I also recommend using baking mats on the sheet pan instead of parchment paper for this recipe. Not only will everything roast more evenly and not burn, but it makes clean up a breeze ~ win-win!

Perfect egg yolk tip: crack each egg into a small bowl to ensure that the yolk is firm and remains intact, then carefully transfer onto the sheet pan. Repeat this process, one egg at a time, until all eggs are on the pan.

If you love sheet pan recipes, check out this amazing list of “hands-off” cookbooks ~ so many delicious choices!

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Autumn Roasted Vegetables With Feta
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Sheet Pan Sweet Potato Hash With Eggs

Prep time

10 mins

Cook time

25 mins

Total time

35 mins

Sheet Pan Sweet Potato Hash With Eggs. All ingredients are naturally gluten-free.

Author: Zesty Olive

Serves: 4-6

Ingredients

2 large sweet potatoes, peeled and cut into chunks
1 lb. small purple potatoes, cut in half
8 oz. Brussels sprouts, cut in half 1 large red onion, roughly chopped
3-4 cloves fresh garlic, minced 1 t. onion powder
3 T. extra virgin olive oil
6 large eggs
Sea salt and black pepper, to taste

Instructions

Preheat oven to 425°F and line a large, rimmed baking sheet with parchment paper or a silicone baking mat. If using parchment paper, lightly spray with non-stick cooking spray. Set aside.
In a large mixing bowl, toss sweet potatoes, purple potatoes, Brussels sprouts, red onion, garlic, onion powder, and olive oil until vegetables are well coated. Season with salt and black pepper, to taste. 
Spread the sweet potato mixture onto the prepared sheet pan in a single layer without overcrowding and roast in pre-heated oven for 8-10 minutes. Stir vegetables and continue roasting another 8-10 minutes, or until sweet potatoes are fork tender.
Remove sheet pan from oven and create 6 round, evenly spaced openings among the vegetables. Carefully pour an egg into each opening, keeping the yolk intact. Season with additional salt and pepper, if desired, and return pan to the oven.
Bake for 6-8 minutes, or until the egg whites are set and the yolks reach the desired level of doneness.
Remove sheet pan from oven and serve immediately. Enjoy!

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Recipes, Salads, Vegetables

Easy No Mayo Potato Salad Recipe

This Easy No Mayo Potato Salad Recipe is will become a favorite at your next picnic, BBQ or potluck.

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This potato salad is elevated by the spicy addition of Dijon mustard. Sour cream replaces the mayonnaise and the addition of egg, celery, green onions and dill pickle make this a zesty potato salad worthy of your next gathering.

You can use any type of potato and this salad will turn out fabulous. Here, I used Yukon Gold potatoes because that’s what I had on hand. I like to peel my potatoes, although that’s not necessary if you like the skins on. Sometimes I do a rough peel and leave a bit of skin on; totally up to you.

Boil the potatoes until they are almost tender. Don’t over boil because then the potatoes absorb too much water and become mushy when you go to mix the salad, no matter how gently you do it. Once the potatoes are just this side of tender, remove from the heat, drain well and let cool completely. Sometimes I help this process along by putting the bowl/colander in the fridge until I’m ready to add the other ingredients and mix it together. That said, this salad is also tasty served warm.

Mayo is replaced by full fat sour cream. You can also use plain Greek yogurt, or a mix of the two. I tend to like the full fat sour cream because it has a rich flavor and is creamier than the yogurt. Note: don’t use fat-free sour cream. You need the fat and creaminess to make this really work.

The zest comes in with the Dijon mustard. Here’s my favorite. And I don’t skimp on this! This is totally up to your taste preference, but I always tend to add a dollop more because the potatoes are such a blank canvas that I need that extra dollop to really make these zing!

Hard boiled eggs, celery, a little green onion, dill pickles and Himalayan sea salt round out the flavors. Zesty!

Potato lover? Make sure you check out my other potato recipes:
Baked Scalloped Potatoes
Roasted Garlic Mashed Potatoes
Loaded Baked Potato Salad

If you like these recipes, consider joining the Zesty Recipes Facebook Group. We’d love to have you!

Easy No Mayo Potato Salad Recipe

Prep time

5 mins

Cook time

12 mins

Total time

17 mins

Easy No Mayo Potato Salad Recipe

Author: Zesty Olive

Serves: 4-6 servings

Ingredients

5-6 large Russet or Yukon Gold potatoes, peeled and cut into medium-small cubes
1 cup sour cream
½ cup Dijon mustard (more if you like it zesty)
2 hard-boiled eggs, peeled and chopped
⅓ cup chopped green onions
½ cup diced celery
½ cup diced dill pickle
2 tsp Himalayan salt

Instructions

Bring a large pot of water to a boil.
While water is coming to a boil, peel and chop potatoes into small-medium cubes. Add to boiling water and cook until almost tender. Do not over boil as the potatoes will hold too much water and turn to mush when you go to assemble the salad.
Drain potatoes well and let them cool for a bit before moving forward with the recipe, unless you are serving your salad warm.
Place the potatoes in a large mixing bowl.
Add salt, sour cream and Dijon mustard. Using a large spoon, very lightly mix, taking care not to mush or break the potatoes.
Add most of the hard-boiled eggs, celery, dill pickle and green onions (reserving the rest for garnish on the top) and lightly toss to combine.
Transfer to serving bowl and garnish the top with the remaining ingredients.
Serve warm or chill the salad, covered, in the fridge until ready to serve.

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Recipes, Sides, Vegetables

Stuffed Butternut Squash with Apple, Sausage and Portobello

This savory Stuffed Butternut Squash with Apple, Sausage and Portobello is a must-have dish for your Thanksgiving and Christmas holiday table.

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During fall in the US, butternut squash is a stable in most grocery stores. This stuffed butternut squash with apple, sausage and portobello is a fun way to prepare it. Here, you use the crater that’s left when you scoop out the seeds and “meat” as a vessel to stuff with a savory mix of spicy sausage and sage. The combination of sausage, meaty Portobello mushrooms, sweet apples and crunchy walnuts rounds out the flavor of this dish. You can use this as a hearty side dish or even a main meal.

The trick is to buy a large enough butternut that you have a deep enough vessel for all that delicious sausage and apple stuffing. Once you remove the seeds, just pop both sections of the butternut squash into the oven and bake until tender. Depending on the size of the squash, this could take about 45 minutes. While the squash is baking, prepare the sausage mixture and set aside. Once the squash is finished baking and the flesh is tender, just remove a bit more of the flesh to make a larger cavity for all that yummy meat mixture. Add the scooped flesh to the sausage mixture, stir to combine, and then fill the butternut sections with all that delicious goodness.

Top it with a little grated Parmesan cheese and pop it back in the oven to bake for another 25 minutes. Again, you can use this as a main meal or a side dish. It makes a lovely presentation, so choose a large enough dish and/or platter(s) on which to serve. Enjoy!

Other recipes you may like:
Autumn Roasted Vegetables With Feta
Bacon Brussels Sprouts Au Gratin
Bourbon Pecan Mashed Sweet Potatoes

If you like these recipes, consider joining the Zesty Recipes Facebook Group. We’d love to have you!

Stuffed Butternut Squash with Apple, Sausage and Portobello

Prep time

20 mins

Cook time

1 hour 30 mins

Total time

1 hour 50 mins

Stuffed Butternut Squash with Apple, Sausage and Portobello

Author: Zesty Olive

Serves: 4

Ingredients

2 butternut squash, cut in half, seeds and pulp removed 2 T. olive oil
1 lb. spicy Italian pork sausage
3-4 cloves fresh garlic, peeled and finely minced
½ red onion, chopped
1 ½ cup baby Portobello mushrooms, cleaned and sliced
2 T. fresh sage leaves, julienned
2 medium apples, peeled, cored, and chopped into small chunks 2 t. ground cinnamon
4 oz. chopped walnuts
3 T. cold butter, cut into small chunks
2 T. brown sugar (optional)
Parmesan cheese, freshly grated
Fresh parsley, chopped for garnish (optional)  salt and pepper, to taste

Instructions

Preheat oven to 375 degrees.
Spray two 13 x 9” glass baking dishes with non-stick cooking spray. Place butternut squash halves in glass dishes, cut side up. Brush exposed edges lightly with olive oil.
Place both dishes in oven on middle rack at 375 degrees. Bake until soft enough to scoop out interior with a spoon, approximately 45 – 50 minutes. (Actual baking time will vary depending on individual oven temperature, size of squash and how ripe it is).
While the squash are baking, add sausage to a large skillet and cook over medium-high heat. While the sausage is cooking, break it into small pieces with a spatula or wooden spoon.
After sausage is mostly browned, add garlic, red onion and chopped mushrooms to the skillet and cook over medium heat for several minutes until the mushrooms are soft, stirring occasionally.
Add fresh sage, chopped apples, and cinnamon to pan. Continue cooking over medium heat for 2 to 3 minutes or until apples become soft, stirring occasionally.
Remove from heat and if necessary, drain excess liquid from skillet. Stir in chopped walnuts and season mixture with salt and pepper to taste.
When ready, remove squash from oven and allow to cool slightly. Reduce oven temperature to 350 degrees.
Remove squash one at a time from hot glass baking dish and place on a cutting board. With a sharp knife, trace a ½” inch border around the perimeter of each squash. Scoop out all of the squash inside the border and reserve the cooked flesh in a large bowl. Be careful not to puncture the exterior of the squash skin during this process.
When finished, return each empty squash shell to the baking dish.
Cut the cooked squash that you just scooped out into bite-sized chunks and add it to sausage mixture. Gently fold mixture together until all ingredients are thoroughly combined.
Spoon sausage mixture into empty squash cavities and top each with chunks of butter, brown sugar (if desired) and freshly grated Parmesan cheese.
Place in 350-degree oven and bake for 25-30 minutes or until filling is nicely browned. Remove from oven and top with additional Parmesan cheese and chopped fresh parsley, if desired. Serve immediately while hot.

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