3.555555
9 ratings

Baked Eggs and Sweet Potato Hash

Introducing a new way to eat eggs and ham this Easter Sunday

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.

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 Tablespoons 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.

Nutritional Facts
Servings5
Calories Per Serving307
Total Fat12g18%
Sugar8gN/A
Saturated3g16%
Cholesterol187mg62%
Protein16g31%
Carbs34g11%
Vitamin A1090µg100%
Vitamin B120.8µg13.3%
Vitamin B60.7mg32.6%
Vitamin C47mg79%
Vitamin D1µgN/A
Vitamin E2mg10%
Vitamin K17µg21%
Calcium85mg9%
Fiber5g21%
Folate (food)57µgN/A
Folate equivalent (total)57µg14%
Iron2mg14%
Magnesium55mg14%
Monounsaturated6gN/A
Niacin (B3)3mg15%
Phosphorus236mg34%
Polyunsaturated2gN/A
Potassium776mg22%
Riboflavin (B2)0.4mg24.1%
Sodium610mg25%
Thiamin (B1)0.4mg29.4%
Zinc2mg13%