Roasted Hash and Jammy Eggs


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Consider this hash a delicious mash-up of everything we love from breakfast. Pile it up on a serving platter for a crowd-pleasing addition to your next brunch (or dinner—no rules here!).

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Yields:
4 serving(s)

Total Time:
45 mins

Cal/Serv:
464

  • 4

    large eggs

  • 8

    slices bacon (about 8 oz)

  • 1/2 tsp.

    coriander seeds, crushed 

  • 1 1/2 lb.

    baby gold creamer potatoes

  • 1

    poblano pepper, quartered and sliced into 1/2-inch pieces

  • 1

    red pepper, quartered and sliced into 1/2-inch pieces

  • 1

    small onion, sliced into 1/3-inch wedges 

  • Kosher salt and pepper

  • 1/4 c.

    flat-leaf parsley, chopped

  • Flaky salt, for serving

    1/4 cup flat-leaf parsley, chopped

Directions

Time Saver: Partially cooking (“par-cooking”) potatoes in the microwave before roasting results in ultra-crispy exteriors and fluffy centers. Bonus: You can nuke them a day before, then chill them in an airtight container.

NUTRITIONAL INFORMATION: About 348 calories, 16 g fat (5 g saturated), 17 g protein, 837 mg sodium, 36 g carb, 5 g fiber

Did you make this recipe? Comment below!



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