Sweet Potato Orange Hash

There's something about Sunday mornings that makes me crave color on a plate—those days when you're not rushing and actually have time to think about what breakfast could be instead of what it has to be. I discovered this combination completely by accident when I had leftover roasted sweet potatoes, a bag of baby spinach that needed rescuing, and two oranges sitting on the counter that felt too good to waste on juice. The moment those warm, caramelized potatoes hit the same pan as bright citrus segments, I realized I'd stumbled onto something that felt both comforting and exciting, all at once.

My partner walked into the kitchen mid-roast and immediately started hovering because the smell was that good—toasted cumin mixing with caramelizing sweet potato edges and bright citrus oil. He grabbed a fork before I'd even finished plating and stole a bite right there, and that's when I knew this wasn't just breakfast, it was the kind of dish that makes people stop and actually taste what's in front of them.

Ingredients

• Sweet potatoes: The foundation that gets jammy and tender at the edges—peel and dice them roughly the same size so they cook evenly.
• Red bell pepper and red onion: The red onion gets sweeter as it roasts, and the bell pepper softens beautifully without disappearing into mush.
• Oranges: Add them partway through so they stay bright and don't turn into memory; fresh orange segments beat juice every time here.
• Baby spinach: It wilts gently from the pan's heat without needing extra cooking, keeping everything simple.
• Olive oil: Use one you actually like tasting because you'll taste it in every bite.
• Smoked paprika, cumin, garlic powder: This trio creates warmth and depth that makes vegetables taste like they're meant to be together.
• Salt and black pepper: Season generously in the bowl before roasting so flavors build instead of sitting on top.
• Feta cheese: The salty, tangy finish that makes the fruit and vegetables pop.
• Fresh cilantro or parsley: Choose whichever you reach for first—either one adds that final brightness.
• Eggs (optional): If you add them, crack them in gently and let the residual heat cook them just so.

Instructions

Heat your oven and prep your pan:

Get the oven to 425°F and line a large sheet pan with parchment paper—this is the one non-negotiable step that makes cleanup actually joyful.

Build the spice blend:

In a bowl, combine your diced sweet potatoes, red pepper, and red onion with olive oil and all the seasonings, tossing until everything's evenly coated. You want every piece to be touched by the spice mix.

First roast:

Spread everything on your sheet pan and roast for 20 minutes, giving it a stir halfway through so the edges get golden and caramelized.

Add brightness:

Pull the pan out, add your orange segments and spinach, and stir gently so the spinach starts to wilt into the warmth without falling apart.

Optional egg nests:

If you're adding eggs, create 4 small wells and crack one egg into each spot, then return to the oven for 8-10 minutes until everything's cooked through and the eggs are set to your liking.

Final touches:

Sprinkle with crumbled feta and fresh herbs straight from the oven when the heat will help them bloom slightly.

Save

The first time I served this to people who didn't eat vegetables by choice, they asked for seconds and wanted the recipe, which tells you everything about how this dish sneaks past your defenses. There's something about roasted vegetables that taste genuinely delicious instead of virtuous that changes people's minds without them realizing it.

The Orange Moment

I learned the hard way that adding citrus too early means it gets cooked into sadness—the juice evaporates, the segments turn mealy, and you lose that brightness that makes this whole thing work. Now I add it at the very end of roasting, letting it just barely warm through while keeping its personality completely intact, and the difference is everything.

Why Sheet Pan Cooking Feels Like Cheating

Somehow roasting vegetables on a single pan makes you feel like you've accomplished more than you actually have, which is the best kind of breakfast magic. You get a complete, multi-textured meal with roasted edges, tender insides, bright citrus, wilted greens, and cheese all coexisting in one place, and the only thing you dirty is the one pan and a bowl.

Make It Your Own

The beauty of this hash is that it plays well with improvisation—you're building flavors, not following a rigid structure, so swap what you have on hand without guilt. The core technique of roasting vegetables with citrus and spice works with almost anything you find in your kitchen, making this more of a formula than a formula.

• Try tangerines or blood oranges if you want something earthier or more dramatic.
• Add crispy chickpeas or white beans if you want more protein without eggs.
• Swap the cilantro for mint or basil depending on what season feels right.

Save

This breakfast reminds me that the simplest meals often become the ones you crave most, the ones you make for yourself on mornings that need something beautiful. Make it once and you'll find yourself naturally reaching for it again, adjusting it slightly each time until it becomes the version that feels like yours.

Recipe FAQs

→ Can I make this dish vegan?

Yes, simply omit the eggs and feta cheese or substitute with plant-based alternatives to keep the dish vegan and equally delicious.

→ What can I use instead of oranges?

Tangerines or blood oranges work well as flavorful substitutes that maintain the dish's citrus brightness.

→ How do I ensure sweet potatoes cook evenly?

Dice sweet potatoes into uniform pieces and stir halfway through roasting to promote even cooking and prevent burning.

→ Can I add protein to this dish?

Yes, cooked sausage or bacon can be added before baking to complement the veggies and citrus notes.

→ Is this suitable for a gluten-free diet?

Absolutely, this hash uses naturally gluten-free ingredients perfect for gluten-sensitive diets.