Recipe: Sheet Pan Hash with Bacon & Eggs

A sheet pan recipe my brother-in-law made recently inspired me to try this easy variation on my favorite skillet hash.

My favorite cookbook, Vegetables Illustrated, has an awesome recipe for Red Flannel Hash, which I typically make often in the fall or winter. The problem is, even in a well-seasoned cast iron skillet, it still ends up sticking like the dickens by the time it's done, which is frustrating and leaves a crusty mess to clean up.

After my brother-in-law roasted some butternut squash and Brussels sprouts in the oven with bacon with delicious results, I thought I would try adapting the hash recipe to a sheet pan for easier cleanup. It turned out excellent, and much easier than making it on the stovetop! From now on, this will be my usual method of making hash.

Side Note: I realize this recipe is not very springy, but we're trying to use up our butternut squash before summer, and had a few beets left as well, so I made this on a cool spring evening when we were in the mood for a hearty and healthy dinner.

This makes a good meal by itself with fried eggs, but could also make a good side dish to go with a roast or chicken. Since it's cooked in the oven, it doesn't need much tending, and the hardest part will likely be dicing the butternut squash. If you complete the steps in the order listed below, you should have it on the table in 40 minutes or less. Check out the recipe below, and maybe bookmark it for the fall season!

---

Sheet Pan Hash with Bacon & Eggs
Serves: 2 as a full meal; 4+ as a side dish
Time: 40 minutes

Ingredients:

• 1/2 large butternut squash (about 3 cups diced)
• 2 medium beets (about 2-3 cups diced)
• 1/2 red onion, thinly sliced
• 4 large strips pasture-raised bacon
• 1/2 tsp dried oregano
• 1/2 tsp dried or rubbed thyme
• 1/2 tsp chili powder
• 1 tsp ground cumin
• 1/4 tsp ground cayenne (optional)
• 1/2 tsp salt
• Pepper, to taste
• 4 eggs (optional)

Instructions:

1. Preheat the oven to 400-degrees F.
2. While the oven is heating, wash and peel the beets, and cut into 1/2" dice.
3. Lightly grease a sheet pan or rimmed baking sheet (or, for even easier cleanup, you can line the pan with aluminum foil and lightly grease the foil). Spread the beets in a single layer on the baking sheet.
   
4. Lay the strips of bacon on top of the beets, and put the sheet pan in the oven. Set a timer for 20 minutes.
5. Meanwhile, cut the stem end off the butternut squash and cut in half lengthwise. (Save half for another recipe.) Scrape out the seeds, peel, and dice into 1/2" - 3/4" dice.
6. When the timer goes off, remove the sheet pan from the oven, carefully remove the strips of bacon and set aside, and add the butternut squash. Sprinkle on the herbs and spices, and mix everything together well. Set the bacon back on top, return to the oven and set the timer for 10 minutes.
7. Meanwhile, thinly slice the 1/2 onion crosswise.
8. When the timer goes off, remove the sheet pan from the oven and set the bacon aside. Stir in the sliced onion and salt, and return sheet pan to the oven. Set the timer for 10 more minutes.
9. Meanwhile, coarsely chop the bacon, and heat a non-stick or cast iron skillet on the stovetop with a little butter.
10. When the timer goes off, cook the eggs to your liking. (I recommend fried or over-easy!) While they're cooking, pull the sheet pan from the oven, mix in the chopped bacon, and add additional salt and pepper to taste.
11. Serve the hash hot, with fried eggs on top or on the side!

This dish is easy, quick, satisfying, and packed with fiber and antioxidants! Feel free to adjust the seasonings to your liking. You could also vary the vegetables, adding parsnips, potatoes, and/or Brussels sprouts. You could also substitute sweet potatoes for the squash - they just may need about 5 minutes more cooking time.

Enjoy!
Rose.

P.S. Sorry - I forgot to take a picture, so the image is a stock photo! Next time I make it, I'll try to add a real photo before we eat it all. :-)