Sheet-Pan Bacon Egg Hash with Peppers

Serves 4 · 15 min prep · 45 min cook

Ingredients

• 8 slices thick-cut bacon
• 1.5 lb Yukon gold potatoes, diced 1/2-inch
• 1 large red bell pepper, chopped
• 1 large green bell pepper, chopped
• 1 medium yellow onion, diced
• 6 large eggs
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh chives, chopped

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Toss the diced potatoes with olive oil, smoked paprika, garlic powder, salt, and black pepper until every cube is coated.
3. 3Spread the potatoes in a single layer on the sheet pan and roast for 15 minutes until the edges start to turn golden and crisp.
4. 4While the potatoes roast, chop the bacon into 1-inch pieces and prep the peppers and onion so everything is ready to add at once.
5. 5Pull the pan, scatter bacon pieces, peppers, and onion over the potatoes, then toss gently with a spatula to mix without crowding.
6. 6Return the pan to the oven and roast another 15 to 18 minutes, until the bacon is rendered and crisp and the peppers are soft with charred edges.
7. 7Use a spoon to make six shallow wells in the hash, then crack an egg into each well so the whites stay contained.
8. 8Bake 7 to 10 minutes more, watching closely, until the egg whites are set and the yolks are still jammy or cooked to your preference.
9. 9Remove the pan and let it rest 2 minutes so the eggs finish gently and the hash firms slightly.
10. 10Scatter chopped chives over the top, grind a little extra black pepper, and scoop straight from the pan onto plates.