Name: Sheet Pan Vegetable and Apple Hash with Eggs

Ingredients:

• 2 russet potatoes, peeled and cut into 1/2-inch pieces
• 1 red onion, coarsely chopped
• 1 Granny Smith apple, cored and cut into 1/2-inch pieces
• 1 Cripps Pink apple, cut into 1/2-inch pieces
• 2 tablespoons olive oil
• 1/2 teaspoon fine salt, or more as needed
• 4 large eggs
• 1 teaspoon freshly ground black pepper, or more as needed

Instructions:

• Position a rack in the middle of the oven and preheat to 425 degrees.
• On a large sheet pan, toss the potatoes, onion and apples with the oil and salt until evenly coated. Spread into an even layer.
• Roast for about 30 minutes, or until the vegetables and apple begin to brown and soften.
• Push aside some of the hash to create four spaces for the eggs, then carefully crack an egg into each cleared space.
• Continue roasting for about 5 minutes, or until the whites of the eggs are just set but the yolks are still runny.
• Season with the pepper and more salt, if you like. Serve warm.

Comments: Takes 15 active minutes and 50 minutes total

Source: https://www.washingtonpost.com/recipes/root-vegetable-and-apple-hash-baked-eggs/

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