This easy one pan breakfast hash is the perfect dish for special occasions and lazy weekend brunches alike. One pan means minimal mess, minimal clean up, and time to sit back and relax as it roasts away in the oven! Vegetarian and Vegan substitutions noted below!
- 6 slices of bacon, cut in half
- 6 eggs
- 2 large red skinned potatoes (about 1 ½ –2 cups)
- 1 red bell pepper
- 1 yellow pepper
- 1/2 of a medium red onion, cut into bite sized pieces
- 1 tsp avocado oil
- 6 stalks of asparagus, cut into thirds
- Salt and pepper to taste (approx ¼ tsp each to start with)
- 2 green onions, thinly sliced
- Preheat the oven to 400F.
- Line a baking sheet with parchment paper (you may need 2 sheets but your veggies will really shrink up as you cook so it’s ok if it’s a bit crowded).
- Toss your potatoes, peppers, red onion and asparagus in 1 tsp of avocado oil (lightly oiled is fine as there will be more from the bacon as things cook) and a generous sprinkle of salt and pepper.
- Place your bacon pieces down on the parchment lined sheet (s) and then add your potato and veggie mixture. Lay them out in a single layer.
- Place in the oven to cook for about 45 minutes, stirring halfway through
- When the potatoes are getting to be nice and golden brown, with 5 minutes left to cook, create 6 little divets in the pan. Crack an egg in each one and place back in the oven to cook for 5 minutes. If you like your yolks a little firmer, leave them in for another minute or two.
- Dish up and sprinkle with your green onion.
- Omit the bacon or sub for a plant-based breakfast sausage or bacon to make it vegetarian
- Swap the bacon as noted above AND use black beans instead of eggs to make it vegan
- See notes above for other vegetable options
- Swap potatoes for yams or sweet potato or do a mix of both for a sweet and savory twist!
- Category: Breakfast
- Method: Baked
- Cuisine: North American
Keywords: Father's Day, One Pan Meal, Brunch, Mother's Day