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Sheet-Pan Bacon and Egg Hash

Sheet-Pan Bacon and Egg Hash
  • Prep 35 min
  • Total 1 hr 45 min
  • Servings 6
No more laboring over a hot stove to get a crispy hash. This version with a mix of baby red and sweet potatoes is loaded with bacon, thyme and onions, not to mention perfectly cooked eggs.
Updated October 4, 2017

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

Steps

  • 1
    Heat oven to 450°F. Spray 18x13-inch rimmed pan with cooking spray.
  • 2
    In large bowl, mix sweet potatoes, red potatoes, onion, bacon, oil, garlic, thyme, 1 teaspoon of the salt and 1/2 teaspoon of the pepper. Spread in pan in even layer.
  • 3
    Bake 1 hour 5 minutes to 1 hour 15 minutes, stirring every 20 minutes, until bacon is crisp and potatoes are browned.
  • 4
    Remove pan from oven; create 6 wells in potato mixture. Gently crack an egg into each well; season eggs with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake 6 to 8 minutes or until egg yolk and whites are firm. Sprinkle with parsley.

  • Yukon potatoes can be substituted for red potatoes in this recipe.
  • Make sure to get the red-skinned, orange-fleshed sweet potatoes for this dish.

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
3 1/2g
18%
Trans Fat
0g
Cholesterol
195mg
66%
Sodium
800mg
33%
Potassium
800mg
23%
Total Carbohydrate
40g
13%
Dietary Fiber
5g
20%
Sugars
8g
Protein
13g
% Daily Value*:
Vitamin A
330%
330%
Vitamin C
15%
15%
Calcium
8%
8%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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