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Sheet-Pan Bacon and Egg Hash
Sheet-Pan Bacon and Egg Hash
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Prep Time:
35 minutes
Total Time:
1 hour 45 minutes
Effortlessly crispy hash with baby red and sweet potatoes, bacon, thyme, onions, and perfectly cooked eggs.
Ingredients:
  • 2 medium sweet potatoes (1 1/2 lb total), peeled, cut into 1/4-inch dice (about 4 cups)
  • 4 medium red potatoes (1 lb total), cut into 1/4-inch dice (about 3 cups)
  • 1 large red onion, chopped (about 2 cups)
  • 8 slices bacon, chopped
  • 2 tablespoons olive oil
  • 4 cloves garlic, finely chopped
  • 2 1/2 teaspoons finely chopped fresh thyme leaves
  • 1 1/4 teaspoons salt
  • 3/4 teaspoon pepper
  • 6 eggs
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
Instructions:
  • Preheat oven to 450°F and generously coat an 18x13-inch rimmed pan with cooking spray.
  • Combine sweet potatoes, red potatoes, onion, bacon, oil, garlic, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Transfer the mixture to a pan and spread it out evenly.
  • Roast in the oven for 1 hour 5 minutes to 1 hour 15 minutes, remember to stir every 20 minutes until the bacon is crispy and the potatoes are golden brown.
  • Take the pan out of the oven. Make 6 indentations in the potato mixture. Carefully crack one egg into each indentation. Season the eggs with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Bake for 6 to 8 minutes until the eggs are cooked to your liking. Garnish with parsley.

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