YOUR SOLIN GENERATED RECIPE
Sheet Pan Roasted Sweet Potato and Egg Hash with Crispy Bacon
Enjoy a wholesome, flavorful hash featuring tender roasted sweet potatoes, cage-free eggs, and crispy bacon accented with red bell pepper and red onion. A drizzle of olive oil and a sprinkle of salt and pepper elevate this meal into a savory delight perfect for any time of day.
INGREDIENTS
1 medium Sweet Potato
3 large Eggs
2 slices Bacon
1/2 cup diced Red Bell Pepper
1/2 medium Red Onion
1 teaspoon Olive Oil
Salt and Black Pepper to taste
PREPARATION
Preheat your oven to 425°F.
Peel (optional) and dice the sweet potato into small cubes. Dice the red bell pepper and slice half a red onion.
On a sheet pan, toss the sweet potato, bell pepper, and red onion with olive oil, salt, and black pepper.
Roast the vegetables in the preheated oven for 20-25 minutes, stirring once midway through, until tender and lightly browned.
While the vegetables roast, cook the bacon in a skillet over medium heat until crispy. Remove and set aside on paper towels to drain. Once cooled, crumble or chop into bite-size pieces.
After the vegetables are done, create small wells in the hash and crack the eggs into the wells. Return the sheet pan to the oven and bake for an additional 6-8 minutes, or until eggs are set to your liking.
Remove the pan from the oven and sprinkle the crispy bacon pieces over the hash. Adjust seasoning as necessary and serve warm.