One Pan Veggie Potato Breakfast Hash
Make mornings go smoother. This One Pan Veggie Potato Breakfast Hash is a quick and hearty way to start your day. The dish features crispy russet potatoes and protein packed eggs to help power through the morning!
Ingredients
- 3 Large Alsum russet potatoes washed and chopped into 1" cubes
- 1 Large Red pepper chopped into 1" pieces
- 1 Large Zucchini sliced
- 2 Tablespoons Olive oil extra virgin
- 1 Teaspoon Garlic powder
- 5 Eggs
- 1 Avocado diced
- Fresh cilantro leaves for garnish
- Salt and pepper to taste
- 1 Red onion chopped into 1" long pieces
Instructions
- Preheat the oven to 400°F. Chop russet potatoes and vegetables (red pepper, zucchini, and red onion). Spread over a large baking sheet.
- Drizzle potatoes and vegetables with 2 tablespoons of extra virgin olive oil and sprinkle with garlic powder, salt, and pepper. Toss to coat. Bake for 25 minutes.
- After 25 minutes, take baking sheet out of the oven. Use a spatula to make “wells” for the eggs scattered around your hash. Drizzle each “well” with a small amount of olive oil. Crack an egg into each “well”.
- Place baking sheet back into the oven carefully. Bake for an additional 7-8 minutes, or until eggs have reached your preferred consistency. Remove sheet pan from oven.
- Dice up one avocado and sprinkle pieces across the vegetable potato hash. Garnish with fresh cilantro leaves and any desired salt and pepper. Enjoy!