Imagine a breakfast so irresistible that it turns your ordinary morning into a culinary adventure – this Roasted Root Vegetable Hash with Eggs, Bacon, Feta, and Walnuts is that game-changing dish! Packed with vibrant, caramelized root vegetables, crispy bacon, creamy eggs, and a sprinkle of tangy feta, this one-pan wonder is about to become your new weekend breakfast obsession. Whether you're a busy professional, a weekend brunch enthusiast, or simply someone who loves incredibly delicious food, this recipe promises to elevate your breakfast game to restaurant-quality heights.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups diced root vegetables (carrots, potatoes, sweet potatoes)
- 4 slices bacon
- 4 large eggs
- 1/2 cup crumbled feta cheese
- 1/2 cup chopped walnuts
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
- Wash and dice the root vegetables into uniform 1/2-inch cubes. Ensure all pieces are roughly the same size to promote even cooking.
- In a large mixing bowl, toss the diced root vegetables with olive oil, salt, and freshly ground black pepper. Mix thoroughly to coat each piece evenly.
- Spread the seasoned vegetables in a single layer on the prepared baking sheet. Roast in the preheated oven for 20-25 minutes, stirring once halfway through to ensure even caramelization.
- While vegetables are roasting, cook bacon in a skillet over medium heat until crisp. Remove bacon, drain on paper towels, and crumble into bite-sized pieces.
- When vegetables are golden and tender, remove from oven and transfer to a large oven-safe skillet or continue using the baking sheet.
- Create four small wells in the roasted vegetable mixture. Carefully crack an egg into each well.
- Return the skillet to the oven and bake for an additional 5-7 minutes, or until egg whites are set but yolks remain runny.
- Remove from oven and immediately top with crumbled bacon, feta cheese, and chopped walnuts.
- Serve hot, directly from the skillet, allowing each person to scoop a portion with a roasted egg.
Tips
- Vegetable Cutting Technique: Cut all root vegetables into uniform 1/2-inch cubes to ensure even roasting and consistent texture.
- Maximize Flavor: Don't rush the roasting process. Let vegetables caramelize slowly to develop deep, rich flavors.
- Egg Perfection: For perfectly runny yolks, watch your eggs closely in the final 5-7 minutes of baking.
- Bacon Swap: For a vegetarian version, replace bacon with smoked paprika or use plant-based bacon alternatives.
- Make-Ahead Hack: Roast vegetables in advance and quickly assemble the dish when ready to serve, saving precious morning preparation time.
- Customize Your Hash: Experiment with different root vegetables like parsnips, turnips, or rutabagas for unique flavor variations.
- Storage Tip: This dish is best enjoyed immediately, but leftovers can be stored in the refrigerator and gently reheated in a skillet.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 18g
Fat: 32g
Saturated Fat: 9g
Cholesterol: 230mg
