Mar 5, 2023
bacon and potato hash with jammy eggs
35 minutes
4 people
EASY
Breakfast is my favorite meal, and nothing beats the moment when a jammy egg yolk spills over crisp potatoes and smoky bacon. This sheet-pan hash delivers all the flavor with minimal cleanup—perfect for a relaxed brunch with friends or a weekend family breakfast.
Ingredients
24 oz gold mini potatoes, halved
1 beefsteak tomato, quartered
2 red bell peppers, sliced into ¼-inch strips
16 oz baby portobello mushrooms, quartered
1 red onion, thinly sliced
8 slices bacon
4 large eggs
2 tsp red pepper flakes
1 tbsp ground cumin
1 tbsp garlic powder
1 tbsp dried parsley flakes
2 tbsp smoked paprika
2 tbsp olive oil
Kosher salt and freshly ground black pepper
Fresh Italian parsley, minced (plus a few whole leaves for garnish)
Instructions
1. Cook the Bacon
Heat oven to 375°F (190°C) and line a sheet tray with parchment.
Lay bacon in a single layer and bake until crispy, about 10–12 minutes.
Transfer bacon to a paper-towel-lined plate or rack to drain.
Carefully pour the rendered bacon fat into a heatproof cup—this will season the vegetables.
2. Blanch the Potatoes
Place halved potatoes in a pot and cover with cold water.
Bring to a boil and cook just until the water reaches a full boil, then drain immediately.
Spread the potatoes on a clean sheet tray.
3. Prep the Vegetables
Add the tomatoes, bell peppers, mushrooms, and onion to the tray with the potatoes.
Sprinkle with red pepper flakes, cumin, garlic powder, dried parsley, smoked paprika, salt, and pepper.
Drizzle with olive oil and toss to coat.
4. Roast
Increase oven temperature to 450°F (230°C).
Pour the reserved bacon fat over the vegetables and toss again.
Roast for 20–25 minutes, or until the potatoes are golden and fork-tender.
5. Make Jammy Eggs
While the vegetables roast, bring a pot of water to a boil and prepare an ice bath.
Lower eggs into the boiling water with a slotted spoon and cook for 6 minutes.
Transfer eggs to the ice bath for 5–10 minutes, then peel and halve.
6. Assemble the Hash
Cut cooled bacon into ¼-inch diagonal strips.
Transfer the roasted vegetables to a large serving bowl or platter.
Scatter the bacon over the top and sprinkle with minced parsley.
Arrange the halved jammy eggs on top and garnish with extra parsley leaves.
Serve immediately while everything is hot and the yolks are perfectly soft.
