Breakfast: Roasted Vegetable and Egg Hash

This week my breakfasts are basically 2/3 of the way made ahead.  When I make a fried egg, I’m not a fan of reheating it, so I’ve cooked all the veggies and each morning I just reheat them briefly in a pan, and cook an egg or two on top.  So this one requires a little work in the morning….but not much!

Roasted Vegetable and Egg Hash (Makes 6-8 servings)


  • 1.5 lbs of red potatoes, scrubbed and cut into 1-2 inch cubes
  • 1.5 lbs of sweet potatoes, peeled and cut into 1-2 inch cubes
  • 3 TB avocado oil
  • 2 tsp dried parsley
  • 1 tsp dried dill
  • 1 tsp dried rosemary
  • 2-3 regular bell peppers or 8-10 mini sweet peppers, chopped
  • 1 c. sliced green onions
  • Eggs (1-2 per serving)
  • Salt and pepper (and maybe hot sauce if you like), to taste


  1. Preheat oven to 450 degrees Fahrenheit.
  2. Line 2 cookie sheets with parchment paper.
  3. Toss potatoes with oil and dried spices in a large bowl.
  4. Spread potatoes in a single layer on lined cookie sheets and roast for 45 minutes, stirring halfway through.
  5. Although potatoes to cool, and divide among containers.  Divide peppers and onions.  Store in refrigerator until ready to use.
  6. When ready to use, heat a non-stick pan over medium heat and dump the potato mixture on it.  When heated, top with 1-2 eggs and cook until desired doneness.  Add salt and pepper and/or hot sauce and eat!
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