Baked Egg & Sweet Potato Hash


  • 1 Large Sweet Potato
  • 1 Teaspoon of Coconut Oil
  • 2 Eggs
  • Salt & Pepper to taste

Optional: Handful of grated mozzarella

I’ve seen this idea floating around on pinterest recently so I decided to try it out my own way. It’s the perfect Sunday brunch and in the best possible way, it feels like your eating the daily special in an American diner, but this version is great for you. It’s everything you could ever want in a breakfast…. or lunch, or dinner!


Preheat your oven to 160’C. Wash the sweet potato and cut off the ends. Using a julienne peeler, slice it into shreds and toss it around in a bowl with salt and pepper.


Heat the coconut oil in an oven safe pan on high heat and add in the sweet potato.


Cook for about 10 minutes until its soft and crispy, stirring and flipping regularly.

Use a spatula to make two wells in the sweet potato and crack the eggs straight in (crack them into bowls first and pour them in if your worried about shells!).

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If using, sprinkle the cheese over the top.


Pop the pan in the oven at 160’C for about 10 minutes, or until the egg is cooked to your liking and the cheese is nice and melty.


5 Comments to Baked Egg & Sweet Potato Hash

  1. joanfrankham says:

    oh this looks so yummy, I must try.

  2. Marie K says:

    Allow me to wipe the drool off of the laptop keys…I am making these tomorrow. Holy crap!

  3. mariecarolk says:

    Allow me to wipe the drool off of the laptop keys…I am making this pronto. Thankyouthankyou.

  4. Liz says:

    I am making this this morning and wondered why my egg wasn’t cooking ! Then I noticed it was 160 “C”! Haha! Ok, my oven is F, so now I just increased the temp! Also, just noticed you are in Dublin – my son and his new wife are there honeymooning!

  5. […] and sweet potatoes on Saturday mornings with baked eggs and potato hash (there are many recipes, here’s an example). It’s surprisingly little trouble, requiring only the dirtying of the food processor and the […]