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Root Vegetable Hash with Eggs Recipe

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This root vegetable hash recipe is a simple one-pan breakfast with yellow potatoes, peppers, sweet potatoes, onions, and greens. Baked on a sheet pan to crispy perfection. Cooked in a sheet pan, this breakfast or brinner (breakfast for dinner) is easy to prep, cook, and  even easier to enjoy!

This is a fantastic sweet potato hash with spices and veggies – and is a great way to have a hearty breakfast quickly. Serve this veggie hash along side a sourdough breakfast sandwich, your favorite toast, and enjoy with a Bahama Mama smoothie.

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We absolutely love a good sheet pan meal – especially on the weekends!  I love hands-off cooking, especially first thing in the morning – and this Root Veggie Hash recipe couldn’t be easier to make.  It makes a great meal for weekend brunch, complete with crispy potatoes, fresh greens, and even add an egg on top of your vegetarian hash  if you’d like!

Sheet pan breakfasts are the perfect way to start the day. A lot of breakfasts require a lot of mixing, prepping, and many ingredients – but this sheet pan bake is easy to prep, easy to cook. It’s loaded with fresh vegetables, and makes an epic breakfast.

This Root Vegetable Hash Recipe Is:

  • Savory
  • Slightly Sweet
  • Healthy
  • High-Protein
  • Paleo
  • Whole30
  • Vegetarian (but can be vegan by omitting the eggs)
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What In This Roasted Root Vegetable Hash?

  • Sweet Potatoes – one of our favorite root vegetables, and is so perfect as a base for this sweet potato breakfast hash.
  • White or Red Potatoes – I used Yukon gold potatoes. 
  • Bell Pepper: If you don’t have fresh peppers, these sweet roasted red peppers are a great substitute! I love adding them to breakfast bakes, sandwiches or wraps, and soups.
  • Red Onion
  • Spinach
  • Garlic powder
  • Red Pepper Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor, or add hot sauce too.
  • Eggs – add baked, scrambled, or a fried egg.
  • Sea salt & black pepper

More Favorite Add-Ins

  • For a heartier version, you can add black beans or chickpeas for a complete meal.
  • Top with salsa and fresh herbs like fresh cilantro chopped fresh parsley, or basil.
  • Instead of regular potatoes, you can use shredded hash browns.
  • You can add halved Brussels sprouts too.
  • Add red bell pepper or green bell pepper for a great crunch.
  • Or top with optional cheese – add feta cheese, vegan cheese.
  • Top with green onion, cherry tomatoes, avocado slices, or squash (zucchini, butternut, or yellow squash)

Prep This Hash Ahead of Time

You can also prep the veggies the night before and store in an airtight container in the fridge. That way there is no slicing and dicing in the morning, just add all the ingredients to a pan, toss with oil and spices, and roast.

Clean up is a total breeze – just discard the parchment paper, and you’re done!  That’s my kind of breakfast! While this recipe is made with eggs, you can also omit for a vegan version and just enjoy the roasted root vegetable hash on its own.

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How Do I Make This Breakfast Root Veggie Hash Recipe?

  • Preheat the oven, and over a sheet pan with a piece of parchment paper.
  • Toss all ingredients except the eggs together and add to the parchment paper.  Roast for 30 minutes
  • Carefully remove sheet pan from the oven, and make 4 small nests in the vegetables.  Crack eggs directly into the nests.
  •   Bake for an additional 15-20 minutes, remove from oven, and enjoy! Store leftovers in an airtight container for 4-5 days.

What Do I Serve with this Paleo Vegetarian Root Vegetable Hash?

More Tasty Breakfast Recipes

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Sheet Pan Meals Breakfasts and easy egg recipes

Root Vegetable Hash

Kelly Jensen
This easy root vegetable hash recipe is a hearty breakfast with sweet potatoes, peppers, onions, and eggs. Cooked in one sheet pan, this breakfast or brunch is something the whole family will love.
5 from 4 votes
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 255 kcal


  • 2 sweet potato sliced into wedges
  • 1 potatoes optional, sliced into wedges
  • 1 bell pepper sliced
  • 1 sweet onion sliced
  • 2 cups fresh baby spinach
  • 1 tablespoon olive oil
  • 1 teaspoon Montreal Steak Spice
  • 1/2 teaspoon chili powder
  • 4 eggs
  • 1/2 teaspoon each Himalayan Sea Salt and Pepper


  • Preheat the oven to 400 degrees Fahrenheit.
  • Cover a large sheet pan or roasting pan with a layer of parchment paper. Add all ingredients except the eggs to the pan, and toss to coat so the oil and spices are on the veggies.
  • Place the sheet pan in the oven and cook for 30 minutes, flipping the vegetables half way.
  • Carefully remove the pan from the oven and make 4 small nests in the roasted veggies. Crack an egg in each hole, and put the pan back in the oven. Cook for additional 10 minutes until the eggs have cooked through.
  • Serve with toast and top with ketchup or chimichurri sauce! Enjoy 🙂


Calories: 255kcalCarbohydrates: 37gProtein: 9gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 164mgSodium: 146mgPotassium: 857mgFiber: 6gSugar: 8gVitamin A: 18683IUVitamin C: 58mgCalcium: 89mgIron: 3mg
Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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Posted in American, Breakfast, Easy Weeknight Meals, Gluten Free, One Pot Recipes, Paleo, Sheet Pan Meals, Side Dishes, The Herbeevore Recipes, Vegetarian Recipes, Whole30 Recipes


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