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If you need a great breakfast or brunch recipe that will feed a crowd, this is it! Perfectly seasoned potatoes and veggies are baked until crisp tender, then eggs are carefully added over the top of the “hash” and baked to perfection.
It’s such a clever way to make breakfast, isn’t it? I’ve made it twice in the past week, once for a bridal shower brunch I was hosting at my home, and the second for a group of teenage boys (friends of my sons who were starving after a long running session). It was a hit with both the ladies and the teens.
It works with both Yukon Gold potatoes, or sweet potatoes. They are both terrific!
Preheat your oven to 450 degrees.
Line two baking sheets with foil and spray it generously with cooking spray.
Chop your potatoes or sweet potatoes into small pieces, about 1/2 an inch in size. Spread them out evenly over the two baking sheets and drizzle the olive oil over the top and sprinkle with salt and pepper. Bake for about 20 minutes, or until they are crispy on the outside, but still quite firm on the inside. Meaning…not cooked all the way through. They will be still be in the oven for another 15-20 minutes or so, so undercooking here is optimal.
While the potatoes cook, dice up your red onion and bell peppers. When the potatoes are nearly cooked through, add the veggies to the pans, stirring to loosen up any browned edges and making sure the veggies are evenly incorporated. Spray generously with cooking spray and return to the oven. Bake for an additional 10 minutes.
Remove the pans from the oven. Carefully pour the potatoes and veggies from one pan, into the other. We want all of the mixture in just one pan. Cooking the potatoes and veggies in two pans to begin with will ensure that they cook evenly and get a great sear. However, now we need a hearty structure for our eggs to cook in, so we combine the veggies and just use one pan.
Sprinkle the mixture with the smoked paprika, garlic salt, parsley and woodfired garlic seasoning and use a spatula to stir the seasonings in evenly.
This is the delicious Woodfired Garlic seasoning I use. I’ve seen it at pretty much every grocery store in my area, including Sam’s Club and Costco. If you can’t find it, or don’t want to purchase it 😉 you can certainly leave it out. I’d add a bit more smoked paprika and perhaps a bit of seasoned salt to make up the difference.
Roughly chop 7-8 sliced of precooked bacon and sprinkle the pieces out evenly over the mixture. The bacon will crisp up for you while the eggs cook.
Grab a spoon and press it into the potato mixture in 12 different spots, creating a little bit of a well for the eggs to cook. Carefully crack and egg into each of the wells.
The potato hash should keep the eggs from spreading out too much. Sprinkle with salt and pepper and return to the oven to bake. They should cook up for you in 10-12 minutes. I like to remove the pan from the oven when they still have a bit of jiggle to them, they will continue to cook on the pan for a few minutes.
Remove from the oven, serve and enjoy!
Ingredients
- 9-10 C Yukon Gold potatoes (or Sweet Potatoes) diced into 1/2 inch cubes
- 2 Tb olive oil
- salt and pepper
- 1 green pepper, diced
- 1 red or yellow bell pepper, diced
- 1/2 red onion, diced
- 1 tsp smoked paprika
- 1 tsp parsley
- 1 tsp garlic salt
- 1 tsp Kinders Woodfire Garlic Seasoning (or more smoked paprika and seasoned salt)
- 7-8 slices precooked bacon
- 12 eggs
Instructions
- Preheat your oven to 450 degrees.
- Line two baking sheets with foil and spray it generously with cooking spray.
- Chop your potatoes or sweet potatoes into small pieces, about 1/2 an inch in size. Spread them out evenly over the two baking sheets, drizzle the olive oil over the top and sprinkle with salt and pepper. Bake for about 20 minutes, or until they are crispy on the outside, but still quite firm on the inside. Meaning, not cooked all the way through. They will be still be in the oven for another 15-20 minutes or so, so undercooking here is optimal.
- While the potatoes cook, dice up your red onion and bell peppers. When the potatoes are nearly cooked through, add the veggies to the pans, stirring to loosen up any browned edges and making sure the veggies are evenly incorporated. Spray generously with cooking spray and return to the oven. Bake for an additional 10 minutes.
- Remove the pans from the oven. Carefully pour the potatoes and veggies from one pan, into the other. We want all of the mixture in just one pan. Cooking the potatoes and veggies in two pans to begin with will ensure that they cook evenly and get a great sear. However, now we need a hearty structure for our eggs to cook in, so we combine the veggies and use just one pan.
- Sprinkle the mixture with the smoked paprika, garlic salt, parsley and woodfired garlic seasoning and use a spatula to stir the seasonings in evenly.
NOTE: I've seen the Kinders Woodfired Garlic Seasoning at pretty much every grocery store in my area, including Sam's Club and Costco. If you can't find it, or don't want to purchase it 😉 you can certainly leave it out. I'd add a bit more smoked paprika and perhaps a bit of seasoned salt to make up the difference.
7. Roughly chop 7-8 slices of precooked bacon and sprinkle the pieces out evenly over the potato mixture. The bacon will crisp up for you while the eggs cook.
8. Grab a spoon and press it into the potato mixture in 12 different spots, creating a little bit of a well for the eggs to cook. Carefully crack and egg into each of the wells. The potato hash should keep the eggs from spreading out too much. Sprinkle with salt and pepper and return to the oven to bake. They should cook up for you in 10-12 minutes. I like to remove the pan from the oven when they still have a bit of jiggle to them, they will continue to cook on the pan for a few minutes.
9. Serve and enjoy!
