Simply Scratch · by Laurie McNamara
Roasted Fennel Breakfast Hash
NUTRITION · PER SERVING60M COOK
CAL 14%·PRO 23%
CARBS 31G45% OF CAL
4G FIBER0G ADDED5G INTRINSIC21G OTHER5G TOTAL SUGAR
FAT 12G41% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted potatoes, fennel, and onions topped with a poached or fried egg and finished with parmesan and parsley. A hearty, vegetable-forward breakfast that is simple and satisfying.
mainamericaneggs🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 pounds redskin potatoes (diced)
- 1 large fennel bulb (diced)
- 1 medium yellow onion (diced)
- 2½ tablespoons avocado oil (or extra light olive oil)
- 1 teaspoon kosher salt
- 1 teaspoon paprika
- 3/4 teaspoon garlic powder
- freshly ground black pepper (to tast)
- 1 tablespoon minced fresh parsley leaves (plus more for garnish)
- 1 tablespoon minced reserved fennel fronds (plus more for garnish)
- 1/4 cup grated parmesan cheese
- 6 eggs (poached or fried)
At a glance
PER SERVING · TIME 60M
CAL 14%·PRO 23%
CARBS 31G45% OF CAL
4G FIBER0G ADDED5G INTRINSIC21G OTHER5G TOTAL SUGAR
FAT 12G41% OF CAL
3G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 35m
- Sodium
- 579mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 989mg
- Calcium
- 113mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 579MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.