Sheet Pan Breakfast Hash
Ingredients
- 6 Medium red or yellow potatoes, cut into large cubes
- 1 Small red onion, diced
- 1 Red bell pepper, diced
- 1 Garlic clove, minced
- 1 Tablespoon olive oil
- Season salt to taste
- Black pepper to taste
- 1 cup ham, diced
- 4 to 6 large eggs
- 2-3 green onions, sliced (optional)
- 2 avocados, sliced (optional)
- Hot sauce for topping (optional)
Directions
Preheat oven to 425 ° F. Line a large rimmed baking sheet (18” x 13”) with parchment paper. Add potatoes, onion, red pepper, and garlic to pan. Make sure there is roughly 1/4 to 1/2 inches between pieces for even roasting.
Drizzle with olive oil, then sprinkle with seasoning salt and black pepper to taste. Toss lightly to evenly coat. Sprinkle ham on top of the mixture. Roast for 25 minutes, tossing half way through.
Remove pan and make 4 to 6 wells in the mixture, evenly spaced. Crack eggs into each well and season with seasoning salt and pepper to taste. Return to oven and bake for 8 to 10 minutes, or until eggs are set to desired doneness.
Remove pan from oven, and serve with green onions, sliced avocado, and hot sauce.
Nutrition Facts
Calories: 543 Fat: 28 g Cholesterol: 265 mg Sodium: 630 mg Carbohydrates: 53 g Fiber: 11 g Potassium: 1782 mg Protein: 25 g Vitamin C: 103 mg
