Ingredients:

  • 1.5 lbs Yukon Gold potatoes, diced into 1/2-inch cubes
  • 2 large bell peppers
  • 1 medium red onion
  • 6 slices thick-cut bacon, cut into 1-inch pieces
  • 1.5 tbsp avocado oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 4 large pasture-raised eggs
  • 2 tbsp fresh chives, thinly sliced

Instructions:

  1. Heat the oven. Set your rack to the middle position and preheat to 400°F.
  2. Prep the potatoes. Dice the Yukon Golds into 1/2 inch cubes. Check that they are uniform so they cook at the same rate.
  3. Chop the vegetables. Dice the bell peppers and red onion into 1/2 inch pieces to match the size of the potatoes.
  4. Prepare the bacon. Slice the 6 bacon strips into 1 inch pieces. Keep them separated so they don't clump on the pan.
  5. Season the mix. On the sheet pan, toss potatoes, peppers, onion, and bacon with 1.5 tbsp avocado oil, garlic powder, smoked paprika, salt, and pepper.
  6. Spread it out. Arrange everything in a single layer. Ensure there is space between the pieces to avoid steaming.
  7. Initial roast. Bake for 20 minutes, then use a spatula to toss the hash. Listen for a loud sizzle as the bacon fat renders.
  8. Continue roasting. Bake for another 10 to 15 minutes until potatoes are golden and bacon is crisp.
  9. Nest the eggs. Use a spoon to create four small wells in the hash. Crack one egg into each hole.
  10. Final bake. Return to the oven for 5 to 7 minutes until egg whites are opaque and set.
  11. Garnish and serve. Sprinkle with fresh chives and serve immediately while the yolks are still warm.