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Potato and Vegetable Hash ready to eat

Roasted Potato and Vegetable Hash with Eggs

Sean
A breakfast dish with roasted potatoes, vegetables, and topped with an egg.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Course Breakfast
Cuisine American
Servings 4 servings
Calories 476 kcal

Equipment

  • Foil lined sheet pan
  • Mixing Bowl

Ingredients
 
 

  • 8 eggs
  • 2 lbs golden potatoes cubed
  • 2 cup kale chopped
  • 1½ cup cherry tomatoes
  • 1 bell pepper
  • 1 cup onion diced
  • ½ cup shallot diced
  • 3 tbsp olive oil extra virgin
  • 1 tbsp oregano
  • ½ tbsp black pepper
  • ½ tbsp garlic powder
  • 1 tsp salt kosher
  • 1 tsp cayenne pepper

Instructions
 

  • Preheat the oven to 425°F or gas mark 7.
  • In a bowl combine the olive oil, salt, pepper, oregano, cayenne pepper, and garlic powder. Stir until combined. Add the potatoes, tomatoes, onion, shallots, and bell pepper. Toss until everything is evenly coated and transfer to the foil lined sheet pan.
  • Bake for 30 minutes flipping the vegetables halfway through. Remove from the oven and make 8 wells in the hash. Add the egg to each of the wells. It is ok if some of the egg white leaves the well. Top with the kale.
  • Bake for another 8 minutes or until eggs are done to your preference. Remove from the oven and let cool for a couple of minutes before serving.

Nutrition

Serving: 1servingCalories: 476kcalCarbohydrates: 58gProtein: 19gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 327mgSodium: 747mgPotassium: 1630mgFiber: 9gSugar: 9gVitamin A: 5266IUVitamin C: 141mgCalcium: 180mgIron: 5mg
Nutrition Disclaimer*
Keyword Breakfast, Eggs, Meal Prep, One Pan Meal, Potatoes, Roasted
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