Vegetarian Sheet Pan Winter Hash with Eggs

Name: Vegetarian Sheet Pan Winter Hash with Eggs
Prep time: 10 min
Cook time: 65 min
Total time: 75 min
Ingredients: 16 ounces Southern Style Hash Browns; 2 medium beets, peeled and diced into small pieces; 2 cups Brussels sprouts, thinly sliced; 1 small onion, chopped; 2 tablespoons canola oil; 1 teaspoon salt; 1⁄2 teaspoon ground black pepper; 6 large eggs

Shop Ingredients

Hearty winter veggies are perfect for making hash! This recipe uses an oven-roasting method and a single sheet pan for simple prep and hassle-free cleanup.

Serves: 6Prep: 10 minutesCook: 1 hour 5 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 6

Ingredients

16 ounces Southern Style Hash Browns
2 medium beets, peeled and diced into small pieces
2 cups Brussels sprouts, thinly sliced
1 small onion, chopped
2 tablespoons canola oil
1 teaspoon salt
1⁄2 teaspoon ground black pepper
6 large eggs

Directions

Step 1
Preheat oven to 425°F. Spray rimmed baking sheet with non-stick cooking spray.
Step 2
In large bowl, toss together hash browns, beets, Brussels sprouts, onion, oil, salt and pepper. Spread in an even layer on prepared pan.
Step 3
Bake 50 to 55 minutes, until hash browns start to brown on bottom and vegetables are tender.
Step 4
In roasted hash, create 6 wells. Break eggs into each well. Return pan to oven; bake 6 to 10 minutes, until eggs reach desired doneness.