Food & Cooking Recipes Breakfast & Brunch Recipes Sheet Pan Vegetable Hash With Eggs 5.0 (1) 1 Review This healthy plant-based breakfast hash comes together entirely on a sheet pan, making it an easy option for a morning meal. By Shira Bocar Shira Bocar Shira is a New York City-based editor and former food and entertainment editor for MarthaStewart.com. Shira has nearly two decades of experience in publishing, with culinary expertise acquired from the Culinary Institute of Education. Editorial Guidelines Updated on May 22, 2024 Rate PRINT Share Close Photo: Chris Simpson Prep Time: 20 mins Total Time: 55 mins Servings: 6 Flipping the script on what a hash is supposed to look like, this one-pan-wonder swaps potato for finely chopped cauliflower and broccoli, making this simple plant-based bake as nutritious as it is delicious. Cook Mode (Keep screen awake) Ingredients 1 small head cauliflower, trimmed, cored, and cut into florets 1 pound broccoli, trimmed, stem peeled, and cut into 1 inch pieces (greens and stems) 1 red bell pepper, seeded and diced ½ red onion, diced (1 cup) ¼ cup extra-virgin olive oil Kosher salt and freshly ground black pepper 2 packed cups baby spinach 6 large eggs, room temperature Directions Preheat oven to 425°F. Pulse cauliflower in a food processor until finely chopped (you should have about 4 cups). Transfer to a rimmed baking sheet. Repeat with broccoli and transfer to baking sheet. Add bell pepper and red onion and drizzle with olive oil; toss until well combined. Season with salt and pepper; spread in an even layer and roast, stirring once, until golden around edges, 25 to 30 minutes. Remove sheet from oven; stir in baby spinach. Make 6 small wells in mixture with the back of a spoon. Crack an egg into each well and bake until whites are just set, about 5 minutes. Season eggs with salt and pepper and serve immediately. Originally appeared: Martha Stewart Living, December 2019 Rate It PRINT