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Sheet Pan Bacon and Egg Hash
Roasting everything on a single pan lets the smoky bacon fat render directly into the sweet and red potatoes, crisping them from the outside in. You'll love how the fresh thyme and garlic balance the natural sweetness of the root vegetables. Once the hash is golden, just crack the eggs right on top and bake until the yolks reach your favorite consistency. It's a low-maintenance, high-reward meal that easily transitions from a lazy Sunday morning to a busy Tuesday night.
Equipment
- Oven
- Baking sheet
Ingredients
- 2 medium sweet potatoes, peeled, cut into ¼-inch pieces (about 4 cups)
- 4 medium red potatoes, cut into ¼-inch pieces (about 3 cups)
- 1 large red onion, chopped (about 2 cups)
- 8 slices bacon, chopped
- 2 tablespoons olive oil
- 4 cloves garlic, finely chopped
- 2½ teaspoons finely chopped fresh thyme leaves
- 1¼ teaspoons salt
- ¾ teaspoon pepper
- 6 eggs
- 2 tablespoons chopped fresh Italian (flat-leaf) parsley
Instructions
- 1Preheat the oven to 450°F. Coat an 18 by 13-inch half-sheet pan with cooking spray.
- 2Toss the sweet potatoes, red potatoes, chopped onion, bacon, olive oil, garlic, thyme, 1 teaspoon of salt, and 1/2 teaspoon of pepper together in a large bowl. Spread the mixture evenly across the prepared sheet pan in a single layer so the potatoes roast instead of steam.
- 3Roast uncovered for 1 hour and 5 minutes to 1 hour and 15 minutes, stirring every 20 minutes. This ensures the bacon turns crisp and the potatoes brown evenly on all sides.
- 4Remove the pan from the oven and use a spoon to make 6 small wells in the roasted potato mixture. Carefully crack one egg into each well. Season the eggs with the remaining 1/4 teaspoon of salt and 1/4 teaspoon of pepper.
- 5Return the pan to the oven and bake for another 6 to 8 minutes, or until the egg whites and yolks reach your desired firmness. Sprinkle with chopped fresh parsley right before serving.
Notes
- Swap: Yukon Gold potatoes work just as well if you don't have red potatoes on hand.
- Ingredient tip: Look for red-skinned, orange-fleshed sweet potatoes for the best flavor and texture.
- Make ahead: You can chop the potatoes, onions, and bacon the night before and store them in the fridge to save time in the morning.