One-pan Hash Brown Breakfast Bake

clock 15 minutes + 30 minutes bowl Serves 4


  • 6 hash browns, cut into quarters
  • 1 red capsicum, seeded, sliced
  • 1 red onion, cut into wedges
  • 250g cherry tomatoes, halved
  • 2 tsp thyme leaves, chopped, plus extra to serve
  • 1 Tbsp olive oil
  • 4 eggs
  • 100g feta, crumbled
  • Toast, to serve
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  • 1. Preheat oven to 180°C (160°C fan-forced). In a roasting pan, combine hash browns, capsicum, onion, tomatoes and thyme. Toss with olive oil and season to taste. Bake for 10-15 minutes until vegetables are tender, tossing halfway through.

  • 2. Remove from the oven. Make four indents in the mixture and carefully break eggs into the indents. Sprinkle pancetta and feta over the top. Bake for 12-15 minutes until eggs are cooked.

  • 3. Serve sprinkled with extra thyme and toast on the side.

  • Tip:

  • You could replace the hash browns with torn bagels or croissants.


  • • Energy 1735Kj • Protein 20g • Total Fat 25g • Saturated Fat 7g • Carbohydrates 25g • Sugars 7g • Sodium 1230mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation

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