Sweet Potato Orange Hash (Print View)

A vibrant hash featuring roasted sweet potatoes, oranges, and veggies baked on a sheet pan for easy flavorful mornings.

# Components:

→ Vegetables & Fruit

01 - 2 large sweet potatoes, peeled and diced
02 - 1 red bell pepper, diced
03 - 1 small red onion, diced
04 - 2 medium oranges, peeled, segmented, and cut into chunks
05 - 2 cups baby spinach leaves

→ Seasonings

06 - 2 tablespoons olive oil
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon ground cumin
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper

→ Optional Toppings

12 - 4 large eggs
13 - 1/4 cup feta cheese, crumbled
14 - 2 tablespoons fresh cilantro or parsley, chopped

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large mixing bowl, combine diced sweet potatoes, red bell pepper, and red onion. Drizzle with olive oil and sprinkle with smoked paprika, cumin, garlic powder, salt, and pepper. Toss thoroughly to coat all vegetables evenly.
03 - Spread seasoned vegetables in an even layer on the prepared sheet pan. Roast for 20 minutes, stirring halfway through cooking.
04 - Remove pan from oven. Add orange segments and baby spinach, gently stirring to combine with the roasted vegetables.
05 - If using eggs, create 4 small wells within the vegetable mixture and carefully crack one egg into each well.
06 - Return pan to oven and roast for 8 to 10 minutes until sweet potatoes are tender and eggs reach desired doneness.
07 - Remove from oven and top with crumbled feta cheese and fresh herbs. Serve immediately.

# Expert Advice:

01 -
  • Everything cooks on one pan, which means less cleanup and more time enjoying your coffee before the day takes over.
  • The orange juice releases into the roasting vegetables, creating this subtle sweetness that pairs perfectly with the smoky paprika in ways you won't see coming.
  • It's flexible enough to feed four people for breakfast or work as leftovers for a quick lunch, and it tastes even better the next day.
02 -
  • Don't crowd the sheet pan or your vegetables will steam instead of roast—if your pan feels packed, use two pans because space is what creates that golden caramelization.
  • Add the oranges late in cooking so they stay distinct instead of dissolving into the vegetables; you want to taste bright citrus, not orange-flavored mush.
03 -
  • Peel your sweet potatoes before cooking instead of after—raw potato is so much easier to work with than wrestling steaming hot potatoes at the stovetop.
  • If your oven runs hot or cold, start checking the sweet potatoes around the 18-minute mark; they should have just a little resistance when you pierce them with a fork, not falling apart.
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