Sheet-Pan Bacon and Egg Hash Recipe

Name: Sheet-Pan Bacon and Egg Hash
Prep time: 35 min
Cook time: 1 h 10 min
Total time: 1 h 45 min
Yield: 6 servings
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

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

	PREP TIME 35m	COOK TIME 1h10m	TOTAL TIME 1h45m
YIELD 6 servings

Instructions

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.

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