Baked Eggs and Sweet Potato Hash



  • 1 1/2 pounds sweet potatoes (peeled and cut into 1-inch cubes, about 4 cups)
  • 1 red bell pepper (large, cut into 1-inch chunks)
  • 1 red onion (medium, cut into 1/2-inch chunks)
  • 1 tablespoon oil
  • 1 package taco seasoning mix (McCormick®)
  • 1 cup cubed ham
  • 5 eggs
  • 2 tablespoons chopped fresh cilantro (finely)


  1. Preheat oven to 400°F. Toss potatoes, bell pepper, onion and oil in large bowl. Sprinkle with Seasoning Mix; toss to coat well. Spread vegetables in single layer on large, shallow baking pan sprayed with no stick cooking spray.
  2. 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.
  3. Break eggs evenly apart on top of the hash. Carefully, return pan to oven. Bake 5 to 10 minutes or until eggs are to desired doneness. Sprinkle with cilantro and assorted toppings, if desired.
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