Already have an account?
Get back to the
Breakfast Recipes

‘Fried’ Eggs with Veggie Hash Recipe Is an Easy-Prep Sheet Pan Breakfast Sensation

This hash uses store-bought potatoes with onions and cooked bacon — making it a snap to put together

In my book, the ultimate breakfast spread includes crispy potatoes, tender eggs and meaty bacon. This recipe for ‘Fried’ Eggs with Veggies fits the bill as it has all of those ingredients, plus a variety of vegetables and crusty bread. The best part of this dish: You’re cooking these ingredients on the same sheet pan in the oven. What you end up with is a hearty sheet pan meal that goes from oven to table in well under an hour!

If you’re not a fan of bacon, cooked sausage works fine as well. You can use another leafy green in place of kale such as mature spinach or Swiss chard. Also, add a combination of mushrooms (oyster, portobello and shiitake) for a deeply earthy flavor. Give us your thoughts on this all-in-one breakfast bake in the comments!

Looking for other recipes that put your sheet pan to good use? Try these Sheet Pan Pancakes or Sheet Pan Steak Fajitas.

Yields

4 servings

Total Time

Prep Time

Ingredients

  • 1 (20 oz.) pkg. refrigerated diced potatoes with onions
  • 2 Tbs. olive oil
  • 1/4 tsp. + 1/8 tsp. salt
  • 1/4 tsp. pepper
  • 6 slices packaged fully cooked bacon, halved
  • 2 tomatoes
  • Half medium bunch kale, trimmed, torn (6 cups)
  • 4 oz. mushrooms (2 cups) quartered
  • 3 oz. crusty bread, cut into 1” cubes (2 cups)
  • 4 eggs

Instructions

• Heat oven to 425°F. Coat large rimmed baking sheet with cooking spray. In bowl, toss potatoes with oil, 1/4 tsp. salt and pepper; spread in single layer over baking sheet. Sprinkle bacon over top. Bake until potatoes are tender and bacon is crisp, about 30 min.

• Meanwhile, cut each tomato into 8 wedges; cut wedges in half crosswise. In bowl, toss tomatoes with remaining 1/8 tsp. salt. Remove baking sheet from oven; distribute tomatoes, kale, mushrooms and bread over potatoes. Bake 10 min. Remove from oven. Crack eggs on top of vegetables and bread, spacing several inches apart. Bake until eggs are cooked through, 8–9 min.

Nutrition

  • Calories: 416 kcal
  • Fat: 18 gram
  • Saturated Fat: 4 gram
  • Protein: 19 gram
  • Carbohydrate: 46 gram
  • Fiber: 6 gram
  • Cholesterol: 199 mg
  • Sugar: 4 gram
  • Sodium: 913 mg
Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.