This recipe first appeared in Woman's Day.
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
- 15 mins preparation
- 30 mins cooking
- Serves 4
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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
- 1Preheat 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.
- 2Remove 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.
Notes
- You could replace the hash browns with torn bagels or croissants.
