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

Time 1h45m

Yield 6

Number Of Ingredients 11

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