Baked Eggs And Sweet Potato Hash
Baked Eggs And Sweet Potato Hash
This one-sheet meal is sure to satisfy for any meal of the day. Top this Tex-Mex inspired dish with avocado, sour cream, or hot sauce for an extra kick of flavor.This recipe is courtesy of McCormick.
Servings
5
servings
Ingredients
- 1 1/2 pound sweet potatoes, peeled and cut into 1-inch cubes (about 4 cups)
- 1 large red bell pepper, cut into 1-inch chunks
- 1 medium red onion, cut into 1/2-inch chunks
- 1 tablespoon oil
- 1 package taco seasoning mix, preferably mccormick
- 1 cup cubed ham
- 5 eggs
- 2 tablespoon finely chopped fresh cilantro
Directions
- Preheat oven to 400 degrees F. Toss potatoes, bell pepper, onion, and oil in large bowl.
- Sprinkle with taco seasoning mix; toss to coat well.
- Spread vegetables in single layer on large, shallow baking pan sprayed with no-stick cooking spray.
- Bake 25 minutes.
- Remove pan from oven.
- Stir ham into vegetables in baking pan. Bake 10 minutes longer, or until potatoes are tender.
- Remove pan from oven.
- Break eggs evenly apart on top of the hash.
- Carefully, return pan to oven.
- Bake 5–10 minutes, or until eggs are to desired doneness.
- Sprinkle with cilantro and assorted toppings, if desired.