Here is an easy sheet recipe that is both filling and delicious. Break a couple rules and have breakfast for dinner this week!
This One Pan Veggie Potato Breakfast Hash is a quick and hearty way to start your day. This dish features crispy russet potatoes, and is naturally gluten-free and vegetarian!
***
Ingredients …
3 large russet potatoes, washed and chopped into 1” cubes
1 red onion, chopped into 1” long slices
1 red pepper, chopped into 1” pieces
1 large zucchini, sliced
2 Tablespoons extra virgin olive oil
1 teaspoon garlic powder
5-6 pasture-raised eggs
1 avocado, diced
Garnish: fresh cilantro leaves
Salt and pepper, to taste
***
Directions …
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 (optional). Enjoy!
For more potato recipes, go online at www.potatogoodness.com.
.neFileBlock {
margin-bottom: 20px;
}
.neFileBlock p {
margin: 0px 0px 0px 0px;
}
.neFileBlock .neFile {
border-bottom: 1px dotted #aaa;
padding-bottom: 5px;
padding-top: 10px;
}
.neFileBlock .neCaption {
font-size: 85%;
}
