Name: One-pan hash brown breakfast bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 6 hash browns, cut into quarters; 1 red capsicum, seeded, sliced; 1 red onion, cut into wedges; 250 gram cherry tomatoes, halved; 2 teaspoon thyme leaves, chopped, plus extra to serve; 1 tablespoon olive oil; 4 eggs; 100 gram pancetta, torn into pieces; 100 gram feta, crumbled

One-pan hash brown breakfast bake

For the perfect café-style brunch, try this hash brown breakfast bake recipe. Created in a single pan, this meal combines hash browns, veges, eggs and feta to create a delicious start to the day

Serves 4

Prep

15M

Cook

30M

Total

45M

This recipe first appeared in Woman’s Day.

Follow Woman’s Day on Facebook, Instagram and sign up to their e-newsletter.

Ingredients

6 hash browns, cut into quarters

1 red capsicum, seeded, sliced

1 red onion, cut into wedges

250 gram cherry tomatoes, halved

2 teaspoon thyme leaves, chopped, plus extra to serve

1 tablespoon olive oil

4 eggs

100 gram pancetta, torn into pieces

100 gram feta, crumbled

Method

1.Preheat oven to moderate, 180°C. In a roasting pan, combine hash browns, capsicum, onion, tomatoes and thyme. Toss with olive oil. Season. Bake for 10-15 minutes until veges are tender, tossing halfway through.

2.Remove from oven. Make four indents in vege mixture. Carefully break eggs into the indents. Sprinkle pancetta and feta over the top. Bake for 12-15 minutes until eggs are cooked. Serve sprinkled with extra thyme and toast.

You could replace the hash browns with torn bagels or croissants.

Note

Women's Weekly Food

Ingredients

Method

Related stories

Baked bean and egg breakfast pots

Baked eggs with beans

Native ad body.