Sheet Pan Breakfast Hash

🧂 Ingredients

• 1 pound The Little Potato Company potatoes

  Terrific Trio variety
• 2 cups sliced zucchini
• 1 medium bell pepper

  chopped
• 1 tablespoon minced garlic cloves
• 2 tablespoons olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon each: cumin

  ground paprika, salt, freshly ground pepper
• 1 cup corn kernels

  fresh, thawed from frozen or canned
• 1 can black beans

  drained and rinsed
• 4 large eggs
• 1 cup shredded Cheddar cheese
• Chopped cilantro

  for garnish

Instructions

• 1 Preheat oven to 425 degrees F.
• 2 Halve the potatoes or quarter those that are large. Place in a large bowl along
  with the zucchini, pepper, olive oil, garlic, spices and salt and pepper. Place
  in a single layer and roast until potatoes are tender, about 25-30 minutes.
• 3 Add the black beans and corn and stir together. Make 4 little wells in the pan,
  gently cracking the one egg in each one, trying to keep the yolk intact.
  Sprinkle with shredded cheese then season the eggs with a bit of salt and pepper
  then place back in the oven and bake another 5-7 minutes until egg whites are
  just set. The eggs will continue to cook once you remove the pan from the oven
  and the eggs are very easy to overcook. Therefore, I recommend taking them out
  once whites are just opaque.
• 4 Remove from oven and garnish with cilantro, if desired. Divide among 4 plates
  and serve immediately. (P.S.- this meal tastes awesome with hot sauce! Hot sauce
  + crispy potatoes + eggs = my jam.)

Nutrition Info