Baked Eggs and Sweet Potato Hash

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

Ready in
55 m
5
Servings
307
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
12g
18%
Sugar
8g
N/A
Saturated Fat
3g
16%
Cholesterol
187mg
62%
Protein
16g
31%
Carbs
34g
11%
Vitamin A
1090µg
100%
Vitamin B12
0.8µg
13.3%
Vitamin B6
0.7mg
32.6%
Vitamin C
47mg
79%
Vitamin D
1µg
N/A
Vitamin E
2mg
10%
Vitamin K
17µg
21%
Calcium
85mg
9%
Fiber
5g
21%
Folate (food)
57µg
N/A
Folate equivalent (total)
57µg
14%
Iron
2mg
14%
Magnesium
55mg
14%
Monounsaturated
6g
N/A
Niacin (B3)
3mg
15%
Phosphorus
236mg
34%
Polyunsaturated
2g
N/A
Potassium
776mg
22%
Riboflavin (B2)
0.4mg
24.1%
Sodium
610mg
25%
Thiamin (B1)
0.4mg
29.4%
Zinc
2mg
13%

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