Whole 30 Hash Brown and Egg Sheet Pan

Crispy sweet and russet potatoes mixed with red peppers and onions. Topped with over easy eggs, hot sauce, and avocado!

Ingredients:

1 large sweet potato shredded

2 medium russet potatoes shredded

3 tbsp olive oil

1/2 cup onion diced

1/2 cup bell pepper diced

4-6 eggs

3-4 strips of cooked bacon

1 avocado

Instructions:

Preheat oven to 425 degrees

Shred both types of potatoes and squeeze out excess water with towel. Let sit for about 10 minutes.

Toss shredded potatoes with olive oil, spread on baking pan, and cook for 20 minutes.

Remove pan and add veggies. Toss a few times so everything is combined.

Place baking sheet back in oven for another 20 minutes (hash browns should be getting brown and cripsy!)

Switch oven to broil.

Crack a few eggs on top of hash brown mix and let eggs cook to required likeness. I like my eggs runny so I waited till the white around the yolk settled.

Remove from oven. Top with whatever you'd like! I did nutrtional yeast, pepper, hot sauce, crispy bacon, and avocado!