Breakfast all in one baking sheet! Crispy potatoes, bacon, cheese and eggs in one dish making for the perfect lazy Sunday brunch.
Set the oven to 425°F/ 218°C (high) bake (not convection) and adjust the rack to the middle. While the oven preheats, line a baking sheet with parchment paper and non- stick spray.
Peel the potatoes, then grate them onto a lint free towel or paper towel. Using the towel, wring out as much moisture as you can.
Add the ingredients into a bowl and season well.
Spread the potato mixture evenly over the baking sheet, making sure to leave some empty space around the edges to prevent burning.
Transfer to the oven and bake for 30 minutes or until the edges begin to brown.
Transfer the tray to a heat proof surface and lower the temperature to 375°F/ 190°C (medium).
Crack the eggs over the hash, spacing them evenly, then garnish with cheese making sure to get some on the yolks.
Return the tray to the oven and bake for about 10 minutes. Adjust the time as needed to cook the eggs to your desired doneness.
Turn off the oven and transfer to a heat proof surface.
Grate some fresh parmesan on top and sprinkle with sliced chives.
Serve with toast, coffee and your favorite condiments for an easy, everyday breakfast.
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