SHEET-PAN BACON AND EGG HASH

Sheet-Pan Bacon and Egg Hash image

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.

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 1h45m

Yield 6

Number Of Ingredients 11

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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:

Heat oven to 450°F. Spray 18x13-inch rimmed pan with cooking spray.
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.
Bake 1 hour 5 minutes to 1 hour 15 minutes, stirring every 20 minutes, until bacon is crisp and potatoes are browned.
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.

Nutrition Facts : Calories 340, Carbohydrate 40 g, Cholesterol 195 mg, Fat 1 1/2, Fiber 5 g, Protein 13 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 800 mg, Sugar 8 g, TransFat 0 g