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5 from 1 vote

Sheet Pan Breakfast Hash

Prep Time15 minutes
Cook Time28 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 563kcal
Author: Jessica DeMay

Ingredients

  • 3 pounds potatoes
  • 2-3 tablespoons garlic oil*
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 tablespoon fresh thyme (optional)
  • ¼ cup chopped green onion
  • 4 pieces bacon, cut into 1 inch pieces
  • 8 large eggs

Instructions

  • Preheat oven to 375° and line a sheet tray with parchment paper. 
  • Chop the potatoes into ½ inch pieces, gently dry them off so they get crispy as they cook. Place them on the sheet tray and drizzle the garlic oil on them and toss with the green onion, salt and pepper. Place the bacon pieces on the potatoes. Bake 60 minutes, stirring every 20 minutes. 
  • Remove from the oven and make 8 small wells, crack 1 egg into each and cook for 7-8 more minutes. Serve immediately. 

Notes

*If you don't need it low FODMAP, use avocado oil and garlic powder. 

Nutrition

Calories: 563kcal | Carbohydrates: 61g | Protein: 22g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 387mg | Sodium: 891mg | Potassium: 1645mg | Fiber: 8g | Sugar: 3g | Vitamin A: 702IU | Vitamin C: 71mg | Calcium: 111mg | Iron: 5mg