This restaurant quality breakfast is sure to be a hit in your home. Roasted potatoes and crispy bacon topped with a fried egg, avocado, and freshly shredded parmesan cheese.
If you don’t remember, I love a good breakfast. Our family really loves eating out for breakfast, but we rarely do it. However, I’m learning quickly, that you can make a good restaurant quality breakfast at home. In fact, just a few days ago my husband and I made Eggs Benedict with honey roasted turkey breast and avocado. It was just as good, if not better, than many of the Eggs Benedict we have ordered at a breakfast place. I would hands down describe this dish as one that is top notch and restaurant quality.
I won’t give myself all the credit, though. This recipe is inspired by Clean Simple Eats. We have followed their meal plans for a few years now and love a majority of the food. However, I found the preparation of their similar recipe time consuming and not well thought out. I like to minimize my dish washing and cooking time, so that’s what I have done.
Since I have literally made this multiple times a month for the past year, I have gotten it down pat and am now excited to share my preparation of the recipe with you. Keep in mind that this recipe is for 8 smaller portions. With that in mind, though, you could easily make it into larger portions or half the recipe.
My husband loves this breakfast so much, that I will usually double or triple the recipe and then divide it into containers. That way during our busy mornings, all we have to do is warm up the potatoes and bacon and then cook an egg. Let me tell you that meal prepping this recipe is a game changer. You can literally be eating a delicious restaurant quality breakfast EVERY morning. So stop skipping breakfast or start skipping your cardboard protein bars, and cook this up. It’s sure to become a family favorite.
I love a runny yolk. Having the yolk run on top of the hash is yummy. It leaves it coated in a sauce you didn’t have to make. I do understand that everyone prefers cooking their eggs in a certain way, but if you aren’t a fan of runny yolks, give it a try just this once. I converted my husband to a runny yolk, so I’m sure I can convert you too.
F.A.Q.s and Troubleshooting for Roasted Potatoes and Bacon Hash
Roasted Potatoes and Bacon Hash
- 3 lbs. red potatoes
- 12 oz turkey bacon 1 package (about 22 slices)
- 3 TBS extra virgin olive oil
- 1 ½ TBS coarse kosher salt
- fresh cracked pepper
- 8 eggs
- 2 large haas avocados
- ½ cup shredded parmesan cheese
- Preheat your oven to 400 degrees and line a large sheet pan with parchment paper or a silicon baking mat.
- Wash and dice your potatoes into small pieces. You don’t want them larger than 1 inch, but you also don’t want them miniscule.
- Place your potatoes on your baking sheet and drizzle with olive oil. Sprinkle the potatoes with half of the salt and do a light dusting of fresh cracked pepper. Toss the potatoes with your hands to mix and evenly distribute the salt and oil. Then drizzle the remaining oil on top and season again with remaining salt and pepper.
- Now slice the bacon. I like to keep the bacon stack and slice through it length wise and then cut horizontally. Some of the bacon will stick together. I personally like that, but you can break it all apart if you want. Toss the bacon on top of the potatoes and then mix again with your hands to evenly distribute everything.
- Roast in the oven for about 25 minutes. Remove it from the oven and use a wooded spoon to toss the potatoes and bacon so they can get evenly roasted. Place back in the oven and roast for another 20-25 minutes, or until the potatoes are tender.
- Divide the hash into 8 portions, and sprinkle with about 2 TBS of shredded parmesan cheese. Slice 1/4 of an avocado on top. And then cook your egg.
- I prefer to fry my egg with a soft and runny yolk, but you can cook it to your preference. Place the egg on top and season with some freshly ground pepper.