In this post, you will learn how to make Sweet Potato Hashbrown Breakfast Bake and also watch our highly recommended video on how to make a (related) Recipe at the end of this post.
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Below are the ingredients and the instructions on how to make Sweet Potato Hashbrown Breakfast Bake.
- 4 eggs
- 4 cloves garlic, minced
- ¼ Cup green onions, chopped
- Kosher salt and fresh ground pepper
- 4 tablespoons of Olive Oil
- 1 red bell pepper, chopped
- ½ red onion, chopped
- ¼ Cup shredded sharp cheddar cheese (like an English Cheddar)
- 2 sweet potatoes, peeled and chopped into 1-inch cubes
- Preheat oven to 35
- Peel and chop sweet potatoes into 1 inch cubes.
- Spread peeled/cubed sweet potatoes out over a half sheet rimmed baking sheet. Coat with 2 tbs of olive oil and sprinkle of salt and pepper.
- Bake for 30-35 minutes until fork tender and browned.Meanwhile, heat 2 tbs olive oil in a large skillet over medium-high heat.
- Add the red onions, bell peppers, green onions and garlic and saute until tender and lightly golden about 5-6 minutes. Season with salt and pepper to taste.Portion out sweet potato hashbrown cubes between ramekins. Make a nest indentation in the top of each ramekin filled with hashbrowns.
- Sprinkle grated sharp cheddar over the top of each ramekin. Crack an egg over each nested out spot.
- Bake at 425 for 5-6 minutes. If the hashbrowns have been refrigerated, bake until each yolk is set and white has turned white!
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