Sheet Pan Eggs and Sweet Potato Hash Brown Nests

Preheat oven to 400ºF. Lightly oil a baking sheet or coat with nonstick spray.

In a large bowl, combine shredded sweet potato, melted butter, olive oil, salt, pepper, paprika, and garlic powder. Toss until potatoes are coated evenly.

Spread hash browns in a thin, even layer on the baking sheet. Place into oven and bake until edges begin to brown, about 20–25 minutes.

Remove from oven and scoop the hash browns into 4 mounds with wells in the middle. Add 1 egg into each well, gently cracking the eggs to keep the yolk intact. Sprinkle eggs with Parmesan, and season with salt and pepper, to taste.

Place into oven and bake until egg whites have set but yolks are still soft, an additional 10 minutes. Serve immediately, garnished with chives.