1lbsweet potatocut into ½ inch dice (about 2 cups)
0.5lbpotatoescut into ½ inch dice (about 1 cup)
½red onioncut into 1 inch dice (about 1 cup)
1clovegarlicminced
¼teaspoonblack pepper
fine sea saltto taste
2-4eggsfor serving
¼cupgreen onionssliced (optional)
Instructions
Preheat the oven to 450 °F. Mix together potatoes, sweet potatoes, onions and bacon and spread on a sheet pan.
Bake mixture for 25-30 minutes, stirring halfway through, until tender and crisp.
Remove sheet pan from the oven and crack an egg carefully on top of the hash (so that you don’t break the yolk). Repeat with remaining amount of eggs placed so that they are spread out.
Bake for an additional 5-10 minutes until eggs are cooked as desired.
Remove from the oven and use a large flipper to scoop the eggs and hash out onto two plates.
Enjoy immediately topped with green onions.
Notes
LeftoversThis meal is best enjoyed fresh. Store leftover roasted vegetables in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 F for 10 minutes or in a frying pan on medium for 5-10 minutes stirring often. Cook fresh eggs for serving with leftovers.*Nutrition calculated with one egg per serving.