Oven Roasted Breakfast Potato Hash (with Bacon and Eggs)

Sheet pan Breakfast Potatoes with Bacon and Eggs - This oven roasted breakfast potatoes and eggs with crispy bacon bits, are all cooked in the same sheet pan so you can enjoy your weekend mornings without standing over the stove.

Oven Roasted Breakfast Potato Hash (with Bacon and Eggs)

Course: Breakfast, Brunch

Cuisine: North American

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: people

Calories: 417kcal

Author: Dini Kodippili

Crispy, spicy, oven roasted breakfast potatoes with bacon and eggs are ready in 40 minutes, all cooked in one sheet pan, with very little active time on your part! So flavorful and wholesome. Perfect for weekday or weekend breakfast or brunch.

EASY - Easy recipe idea that can be made in a sheetpan. Easy to adapt, and great for beginners or to serve to a crowd.

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Ingredients

Spice Mix

1 tsp paprika
½ tsp cayenne pepper or ¼ tsp for a milder heat
½ tsp all spice
1 tsp cracked black pepper ½ tsp ground black pepper. Or adjust to your taste.
1 tsp dried thyme
¼ tsp ground cinnamon
½ tsp kosher salt plus more to taste

Sheet Pan Breakfast

2.5 lbs yukon gold potatoes cut roughly into ½ x 1 inch cubes
Vegetable oil or oil spray
1 medium red onion cut into thick slices
½ lb canadian bacon or back bacon cut into strips
6 - 8 large eggs
Chopped parsely
Hot sauce

Instructions

Line a half sheet pan with parchment paper and spray or drizzle some oil on the surface.
Preheat oven to 425°F / 218°C.
Mix the ingredients for the spice mix.
Place the cut up potatoes in a large bowl and add the spice mix, and toss to coat the potatoes.
Spread the potatoes in a SINGLE layer on the sheet pan. Toss the potatoes to coat in the oil, and place the sheet pan with the potatoes in the pre-heated oven.
Set the timer to 20 minutes.
After 20 minutes, mix/flip the potatoes well with a spatula. Sprinkle the chopped bacon and sliced onions over the potatoes, and return to the oven for a further 10 - 15 minutes, until the bacon becomes crispy and the onions start to caramelize. (Check at 10 minutes if you are using thin cut bacon or at 15 minutes for thick cut bacon.)
Remove the sheet pan from the oven and make space among the potatoes for 6-8 eggs. Crack the eggs into these spaces and sprinkle extra salt over the eggs. Season the potatoes if needed.
Return to the oven for 2 -3 minutes until the eggs are just cooked through.
Remove from the oven. Serve while hot. Optional - drizzle extra hot sauce on top if you like it extra spicy.

Nutrition