This Gluten-Free Sheet Pan Breakfast for Dinner Hash – loaded with crispy baked potato wedges, bacon, and eggs needs to be on your quarantine cooking bucket list.
In my house, we pick one evening for “Kids Choice Night.” The boys have to agree (which is a challenge in and of itself) and they can choose delivery or a meal for me to cook. It almost always comes down to these three things: (1) sushi, (2) ramen, (3) breakfast for dinner. Yeah, I know. My kids have good taste.
This Sheet Pan Breakfast for Dinner Hash recipe with potatoes, bacon and eggs is one of those recipes that everyone loves, and is a common request on Kids Choice Nights. It’s got that breakfast potato vibe with a crunchy exterior and creamy center. It’s loaded with bacon. Bacon. And then topped off with expertly cooked eggs – firm whites and yolky centers. If you’re brave like my boys, you sprinkle on a dash of hot sauce after it’s all cooked up. It’s breakfast for dinner perfection.
Tips for Making Sheet Pan Breakfast for Dinner Hash
It all starts with perfect potatoes. Don’t skimp on the oil when you’re mixing the taters with the spice blend. This Sheet Pan Breakfast for Dinner relies on the fat in this step to ensure everything doesn’t stick to the bottom of the sheet pan.
When you pull the potatoes out of the oven to flip them, if the potatoes stick to the pan, put them back in the oven and try again in a few minutes. You don’t want to pry them up from the bottom of the pan until they are ready. Otherwise, we lose the crispy bits. And, wouldn’t that be sad?
Add whatever veggies you have on hand. In this version I’m using bell peppers and onions, but kale, zucchini, tomatoes, mushrooms, or asparagus would work well too.
Monitor the eggs closely after you put the pan back in the oven. You want to pull them just as soon as the egg whites just become firm. They’ll still cook from the residual heat once you remove the pan from the oven, and you want to make sure you keep the yolks runny.
What to Serve with Sheet Pan Breakfast for Dinner Hash
Is it the weekend? If so, whip up a batch of Low Country Micheladas. (It’s kinda like a Bloody Mary.) And, if you need something sweet to go-with, make a batch of these Mini Mocha Chocolate Chip Muffins. They’re divine.
Spice Blend Mix
- 1 tsp. smoked paprika
- 1 tsp. garam masala
- 1 tsp. dried thyme
- ¼ tsp. cinnamon
- 1 Tbsp. kosher salt
Sheet Pan Ingredients
- 3 Tbsp. extra virgin olive
- 2.5 lbs. yukon gold potatoes, cut into 1 inch cubes
- 1 red bell pepper, chopped
- 1 red onion, chopped
- ½ lb. bacon, cut into 1½ inch pieces
- 6-8 eggs
- Fresh parsley, for optional garnish
- Line a half sheet baking pan with parchment paper and coat
with cooking spray. Preheat oven to 425 degrees Fahrenheit.
- In a large bowl, combine all spice blend ingredients.
Add potatoes and olive oil to the bowl and toss to coat. Pour potatoes out into a single layer on the prepared pan. Cook for 20 minutes.
- Remove the pan from the oven and flip the potatoes. Scatter the bacon, peppers and onions among the potatoes, and return the pan to the oven to cook for another 10-15 minutes, or until the bacon is crisp.
- Remove the sheet pan from the oven and make space among the potatoes for each egg. Crack the eggs into those spaces and sprinkle each egg with a dash of salt. Return the pan to the ovens and cook for another few minutes. You want the whites to be almost cooked through, but the yolks to be runny. They will set a bit further once removed from the oven.
- Serve hot with a sprinkle of parsley and hot sauce, if desired.
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