One-pan hash brown breakfast bake

For the perfect café-style brunch, try this hash brown breakfast bake recipe. Created in a single pan, this meal combines hash browns, veges, eggs and feta to create a delicious start to the day

  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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This recipe first appeared in Woman's Day.
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  • 6 hash browns, cut into quarters
  • 1 red capsicum, seeded, sliced
  • 1 red onion, cut into wedges
  • 250 gram cherry tomatoes, halved
  • 2 teaspoon thyme leaves, chopped, plus extra to serve
  • 1 tablespoon olive oil
  • 4 eggs
  • 100 gram pancetta, torn into pieces
  • 100 gram feta, crumbled


  • 1
    Preheat oven to moderate, 180°C. In a roasting pan, combine hash browns, capsicum, onion, tomatoes and thyme. Toss with olive oil. Season. Bake for 10-15 minutes until veges are tender, tossing halfway through.
  • 2
    Remove from oven. Make four indents in vege mixture. Carefully break eggs into the indents. Sprinkle pancetta and feta over the top. Bake for 12-15 minutes until eggs are cooked. Serve sprinkled with extra thyme and toast.


  • You could replace the hash browns with torn bagels or croissants.