Sheet Pan Roasted Beets and Sweet Potato Hash with Eggs Recipe
A sheet pan breakfast of roasted beets and sweet potato hash with eggs, fresh spinach, and chipotle mayo—a vibrant easy brunch for two packed with flavor and color.
Servings: 2 servings
Ingredients
Breakfast Hash
- 10 ounces sweet potato peeled and cut into ½-inch cubes (about 1 large potato)
- 10 ounces beets trimmed, peeled and cut into ½-inch cubes (about 2 medium beets)
- 2 tablespoons olive oil
- ¼ teaspoon kosher salt
- Freshly ground black pepper
- 1 tablespoon ponzu sauce or soy sauce
- Parmesan cheese for garnish (optional)
Spinach Salad
- 1 cup baby spinach
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- ⅛ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
Fried Eggs
- 4 eggs
- Chili crisp optional, such as Mr. Bing
Easy Chipotle Mayo
- ¼ cup mayonnaise
- ⅛ cup sour cream
- 1 chipotle chile from a can of chipotles in adobo
- 1 tablespoon freshly squeezed lime juice or rice vinegar
- 1 tablespoon honey
Instructions
Make chipotle mayo:
- Place mayonnaise, sour cream, lime juice, and chipotles in a tall, narrow container or immersion blender. Using an immersion blender, puree until chipotles are completely chopped and mayonnaise is smooth. Pour into an airtight container, cover, and store in the refrigerator until ready to use.
Roast the beets and sweet potatoes.
- Preheat oven to 450 degrees F and position a rack in the middle. Line quarter baking sheet with parchment paper for easy clean up. Scatter cubed sweet potatoes on half prepared sheet pan, drizzle with 1 Tablespoon olive oil, tossing to make sure each cube is coated. On the other half of the sheet place the beet cubes tossing with the remaining olive oil. Spread the vegetables out and give a light sprinkle of salt and pepper. Roast for about 30 – 35 minutes until fork tender.
- Sprinkle the roasted vegetables with ponzu sauce and sprinkle with parmesan cheese while they are still warm. Set aside.
Dress Spinach
- In a medium bowl, whisk together 1 tablespoon olive oil and 1 tablespoon apple cider vinegar with ⅛ teaspoon salt and ⅛ teaspoon freshly ground pepper. Add spinach and toss until spinach is lightly coated.
Fry the eggs
- Heat 9- or 10-inch heavy-bottomed nonstick skillet over lowest heat for 5 minutes. Meanwhile, crack open 2 eggs into cup or small bowl; crack remaining eggs into second cup or small bowl. Add butter to skillet; let it melt and foam. When foam subsides (this process should take about 1 minute; if butter browns in 1 minute, pan is too hot), swirl to coat pan.
- Working quickly, pour one egg on one side of pan and second egg on other side. Season eggs with salt and pepper; cover and cook about 2 minutes for runny yolks, 2 ½ minutes for soft but set yolks, and 3 minutes for firmly set yolks.
See photo in notes section below
Assemble Hash
- Spread 2–3 tablespoons chipotle mayo onto each plate. Top with dressed spinach. Divide roasted sweet potatoes and beets over the greens. Add two fried eggs per plate. Finish with a drizzle of chili crisp, if desired. Serve immediately.
Notes
Crack the eggs into two cups and slide the eggs into the hot skillet simultaneously.
Season with a pinch of salt and pepper, then cover the pan and let them cook undisturbed:
- About 2 minutes for runny yolks
- About 2½ minutes for softly set yolks
- About 3 minutes for firmer yolks