Sometimes breakfast for dinner is really the best option, and with farm fresh produce and eggs I can’t think of a better option! This recipe will make a big pan that’s perfect with topped with fried eggs and the leftovers can easily be reheated in the oven. If you want to make this extra filling (and flavorful) nestle some whole sausages on top or add some chunks of sausages into the mix.
For CSA members we enjoyed a lot of fennel earlier in the season, and now our fall planting is starting to come in. Diced fennel is great with any roasted vegetables, but these sweet bell peppers are an amazing compliment. For roasting, you probably already have several options in your kitchen. For brown and crispy potatoes I like to use a cast iron skillet and a few pats of butter. For a big batch like this a sheet pan lined with parchment is a great option, the potatoes won’t get as brown, but they are soft and comforting! Just take your time cutting everything into uniform pieces for the best results. Top with eggs cooked anyway you like.
Roasted Pepper & Fennel Hash
1 fennel bulb, fronds & stalks removed, bulb diced
2 bell peppers, any variety, diced
2 lbs potatoes, scrubbed clean and diced
olive oil
sea salt and pepper
Optional: 1 tablespoon butter cut into chunks & 1 lb sausage
Preheat oven to 425°F
Toss the vegetables onto a parchment lined baking sheet or cast iron skillet. Generously sprinkle with olive oil, toss to coat. Season with salt and pepper, then scatter the butter over the top if using. Bake for 40 – 50 minutes, stirring every 20 minutes or so.
Top with a fried egg for a quick breakfast or dinner!
