Sweet potato hash brown with eggs

Make a mouth-watering brunch from scratch with Nici Wickes' sweet potato hash brown recipe, which takes just 15 minutes to prepare! Fry up some eggs and bacon on the side for a filling and delicious meal.

By Nici Wickes
  • 15 mins preparation
  • 1 hr cooking
  • Serves 6 - 8
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  • 800 g kumara, orange and/or purple, grated
  • 1 medium potato, grated
  • 1 small onion, grated
  • 1/2 cup parsley, chopped, plus extra to garnish
  • 2 tbsp fresh thyme leaves
  • 1/4 cup olive oil, plus extra for drizzling
  • 2 tsp sea salt, plus decent grind of black pepper
  • 6-8 eggs (one per person)
  • 6-8 bacon rashers (one per person)


  • 1
    Heat oven to 180°C. Line a roasting dish (approximately 20x30cm) with baking paper.
  • 2
    Squeeze the excess liquid from the grated kumara and potato – I use a tea towel and do it in batches.
  • 3
    In a large bowl, combine grated vegetables with the herbs, olive oil and seasoning. Transfer to your prepared roasting dish and pat into an even layer. Drizzle with olive oil and cook for 1 hour or until crispy on the top and bottom.
  • 4
    Fry the eggs and bacon as the hash cooks and keep warm.
  • 5
    Serve squares of the hash topped with the eggs and bacon and a sprinkling of parsley.


Oven-baking hash browns in one big dish saves on time.

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