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Bacon and Egg Hash
A hearty sheet pan hash brings together sweet potatoes, red potatoes, smoky bacon, and perfectly baked eggs. Roasting everything on a single pan allows the bacon fat to render and crisp the potatoes evenly. Fresh thyme and garlic add deep savory notes that balance the natural sweetness of the orange-fleshed potatoes. It works wonderfully for a relaxed weekend brunch or a comforting weeknight dinner. The runny or firm egg yolks mix with the crispy hash for a highly satisfying meal.
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 and 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.
- 3Roast uncovered for 1 hour and 5 minutes to 1 hour and 15 minutes. Stir the mixture every 20 minutes until the bacon turns crisp and the potatoes are golden brown.
- 4Take the pan out of the oven and make 6 small wells in the roasted potato mixture. Carefully crack one egg into each well, then 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. Garnish with chopped fresh parsley before serving.