Potato and Sweet Potato Hash + Eggs & Crispy Ham
Potato and Sweet Potato Hash on a sheet pan with crispy ham, eggs, and fresh greens — perfect for a slow weekend morning or a home full of guests
Ingredients
- 1.5 lb potatoes - gold, sweet, or a combination of both
- 1 red onion
- 3 cloves garlic
- 5-8 sprigs fresh thyme
- 1 cup kale
- 4 slices ham
- 4-5 tablespoons olive oil
- 6 eggs
- 1 1/2 teaspoon salt - plus more to taste
- smoked sweet paprika
- black pepper
- flaked salt
Instructions
Prep
- Preheat the oven to 425°F.
- Line a sheet pan with parchment paper.
Roast the Potatoes
- Wash the potatoes and remove any eyes (no need to peel). Cut into roughly 1/2 inch cubes so they cook evenly.• 1.5 lb potatoes
- Toss the potatoes with a healthy drizzle of olive oil and a generous amount of salt, then arrange on a single layer on the sheet pan. Roast for 10 minutes.
Add the Aromatics
- While the potatoes are roasting cut the onion into 1/2 inch wedges and mince the garlic. Toss with a little olive oil and salt.• 1 red onion• 3 cloves garlic
- After the potatoes have cooked for 10 minutes, scatter the onion and garlic across the pan, tucking them in between the potatoes. Break the thyme into smaller sprigs (removing any thick, woody stems), and nestle the small sprigs among the potatoes.• 5-8 sprigs fresh thyme
- Return to the oven and roast for another 10 minutes.
Add the Kale and Ham
- While the veggies are roasting, chop the kale leaves into bite size pieces, finely chopping any thick stems. Toss with a little olive oil and salt.• 1 cup kale
- Cut the ham into small, bite size pieces.• 4 slices ham
- After 20 minutes total cooking time, the potatoes should be getting tender but not yet deeply browned. Make some space to nestle the kale in between the veggies. Then make space at the ends of the sheet pan, and spread out the ham along the ends so it can crisp around the edges.
- Return to the oven for 15 minutes.
Finish the Veggies & Add the Eggs
- After 15 minutes, check the pan — everything should be starting to brown and smell deeply delicious. If not, give it another 3–5 minutes until the edges of the potatoes are brown, the onions are beginning to caramelize, and the kale is lightly crisp.
- Once the potatoes are golden at the edges, make 6 small wells in the hash. Gently crack an egg into each one.• 6 eggs
- Season the eggs with flaked salt, then sprinkle smoked paprika and black pepper over the whole pan.
- Return to the oven and bake for 6–8 minutes, until the whites are mostly set and the yolks still have a slight jiggle (or cook to your liking).
Notes
- Serving: Top with sliced avocado and fresh cilantro. Serve straight from the pan with salsa or hot sauce.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Making It Vegan: This hash is easy to make vegan — simply leave out the ham and eggs. Consider seasoning with an umami blend to add extra richness and flavor. If you are cooking for only one vegan loved one, you can also leave a corner of the dish without any ham or eggs.