This 4-ingredient oven baked sweet potato hash is the kind of easy, cozy brunch dish I lean on when friends are coming over and I don’t want to be stuck at the stove. You start with raw shredded sweet potatoes, toss them right on a sheet pan with just three everyday items—oil, salt, and onion—and let the oven do the work. The edges get crispy, the centers stay tender, and the whole pan smells like a diner breakfast but feels a little more wholesome. It’s simple enough for a lazy Sunday and special enough that people will go back for seconds (and probably ask for the recipe).
Serve this sweet potato hash hot right from the sheet pan with fried or scrambled eggs on top and a side of crispy bacon or sausage. A simple green salad or sliced fresh fruit balances the sweetness nicely. For brunch with friends, I like to set out toppings—shredded cheese, sliced green onions, hot sauce, and avocado—so everyone can dress up their own portion. It also makes a great base for breakfast bowls with black beans, salsa, and a dollop of Greek yogurt.
4-Ingredient Oven Baked Sweet Potato HashServings: 4
Ingredients
2 pounds raw sweet potatoes, peeled and coarsely shredded
1 medium yellow onion, thinly sliced
3 tablespoons olive oil (or other neutral cooking oil)
1 teaspoon kosher salt, plus more to taste
Directions
Preheat your oven to 425°F (220°C). Place a large oven-safe metal sheet pan on the center rack while the oven heats so it gets nice and hot.
While the oven preheats, peel the sweet potatoes and shred them on the large holes of a box grater or using the shredding disc of a food processor. Place the raw shredded sweet potatoes in a large mixing bowl.
Thinly slice the onion and add it to the bowl with the shredded sweet potatoes.
Drizzle the olive oil over the sweet potatoes and onion, then sprinkle with the kosher salt. Use clean hands or tongs to toss everything together until the shreds are evenly coated and the salt is distributed.
Carefully remove the hot sheet pan from the oven and place it on a heat-safe surface. Immediately spread the seasoned raw shredded sweet potatoes and onions out in an even layer on the hot pan. Try to spread them as thinly as you can without leaving big gaps; this helps them brown and crisp instead of steam.
Return the sheet pan to the oven and bake for 15 minutes without stirring, letting the bottom layer start to brown.
After 15 minutes, use a wide spatula to gently flip and toss the sweet potato mixture, spreading it back into an even layer. Bake for another 10–15 minutes, flipping once more if needed, until the sweet potatoes are tender and the edges are browned and crisp in spots.
Taste and add a pinch more salt if needed. Serve the hash hot straight from the pan, or transfer to a serving platter and top with your favorite brunch extras like eggs, cheese, or herbs.
Variations & Tips
To make this even more family-friendly, you can swap the yellow onion for a milder sweet onion or use half an onion if you have picky eaters who aren’t big on strong flavors. For a little extra flavor without adding more ingredients, crack black pepper over the hash before baking or right before serving. If you want to stretch the recipe for a crowd, add another 1/2 pound of shredded sweet potatoes and increase the oil and salt slightly, or bake on two pans so everything still gets crispy. You can also stir in a handful of shredded cheese during the last 5 minutes of baking for a melty, kid-pleasing version. For a heartier brunch, top portions with fried or poached eggs, leftover cooked sausage, or crumbled bacon. If someone in your home is sensitive to oil, you can line the sheet pan with parchment paper and reduce the oil by 1 tablespoon, though the hash will be a bit less crisp. Food safety tips: Always wash and dry the sweet potatoes before peeling and shredding, and use a stable cutting board and grater to avoid slips. Keep fingers tucked back while shredding, and discard any very small pieces that are hard to grate safely. Use clean hands or utensils to toss the vegetables with oil and salt, and avoid leaving the shredded sweet potatoes at room temperature for more than 2 hours before baking. Refrigerate leftovers within 2 hours of cooking and reheat in a hot skillet or oven until steaming before serving.
