Ham / Sausage, Egg Hashbrown Roasted Maple Cinnamon Sweet Potatoes Recipe

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

In a large bowl, combine 2 tbs olive oil, 2 tbs maple syrup, 1 tsp ground cinnamon, 1 tsp ground nutmeg, 1 tsp kosher salt, and 1 tsp freshly ground black pepper. Whisk until smooth.

Add the 4 cups diced sweet potatoes to the bowl and toss to coat evenly. Spread the potatoes in a single layer on the prepared baking sheet, leaving small gaps between pieces so they roast rather than steam.

Roast for 20–25 minutes, tossing once halfway through, until potatoes are tender and edges are caramelized. Remove from oven and keep warm. Reduce oven temperature to 400°F (205°C) if you will finish the assembled dish in the oven.

While sweet potatoes roast, heat a large nonstick or cast-iron skillet over medium-high heat. Add 2 tbs butter and 1 tbs vegetable oil until butter foams.

Add 1/2 cup finely diced yellow onion and sauté 2–3 minutes until translucent and just beginning to brown.

Add the 3 cups thawed and well-drained shredded hashbrowns to the skillet. Press them into an even layer and let cook undisturbed 4–5 minutes to form a crisp bottom crust.

Use a spatula to flip the hashbrowns in sections, pressing again and cooking another 4–5 minutes until golden and crisp. Season with 3/4 tsp kosher salt and 1/2 tsp black pepper, then stir in 2 tbs chopped fresh chives. Transfer cooked hashbrowns to a plate and set aside.

If using raw sausage, cook it first in the skillet over medium heat, breaking into small pieces, until browned and cooked through (about 6–8 minutes). Drain excess fat. If using diced cooked ham, warm it briefly 2–3 minutes in the pan.

In a medium bowl, whisk together 6 large eggs, 2 tbs whole milk, 1/2 tsp salt, and 1/4 tsp black pepper until blended and slightly frothy.

Reduce skillet heat to medium-low and add a small pat of butter (1 tbs) if the pan is dry. Pour in the egg mixture and gently scramble, stirring slowly to create soft curds. When eggs are about 80% set but still slightly runny, stir in 1.5 cups shredded cheddar and the 1.5 cups warmed ham or sausage until cheese melts and eggs finish cooking, another 1–2 minutes. Remove from heat.

Option A — Skillet assembly (quick, rustic): Return the crisp hashbrowns to the skillet in an even layer. Scatter the roasted maple-cinnamon sweet potato cubes evenly over the hashbrowns. Spoon the ham-and-cheese scrambled eggs over the top. Cover the skillet and keep over low heat 2–3 minutes to warm everything through and meld flavors. Sprinkle with 2 tbs chopped parsley and serve straight from the skillet with maple syrup and hot sauce on the side.

Option B — Oven finish (crispy top): Preheat oven to 400°F (205°C) if needed. In a 9x13-inch baking dish or ovenproof skillet, layer the hashbrowns as the base, top evenly with roasted sweet potatoes, then spread the ham-and-cheese eggs over. Optionally sprinkle an extra 1/4 cup cheddar on top. Bake 8–10 minutes until heated through and cheese on top is bubbly. Garnish with parsley and serve with extra maple syrup and hot sauce.

Serve hot. Drizzle a little maple syrup over certain bites if you like a sweet-savory contrast. Leftovers keep covered in the refrigerator for up to 3 days; reheat in a 350°F oven or in a skillet to retain crispness.