Baked Eggs and Sweet Potato Hash

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

McCormick

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.

5
Servings
192
Calories Per Serving
Deliver Ingredients

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

Total Fat
7g
10%
Saturated Fat
2g
8%
Cholesterol
46mg
15%
Carbohydrate, by difference
18g
14%
Protein
15g
33%
Vitamin A, RAE
41µg
6%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin K (phylloquinone)
4µg
4%
Calcium, Ca
21mg
2%
Choline, total
52mg
12%
Fiber, total dietary
1g
4%
Folate, total
13µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
23mg
7%
Niacin
3mg
21%
Phosphorus, P
112mg
16%
Selenium, Se
16µg
29%
Sodium, Na
110mg
7%
Water
144g
5%
Zinc, Zn
3mg
38%