Sheet Pan Breakfast Hash

Why You’ll Love This Recipe

This breakfast hash is the ultimate one-pan meal. It’s simple, customizable, and satisfying. You can easily swap in your favorite vegetables, adjust the seasonings, or add protein like sausage or tofu. It’s meal-prep friendly and great for feeding a family or a group without the mess of multiple pans.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Potatoes (Yukon gold or russet, diced)
• Bell peppers (any color, diced)
• Red onion (chopped)
• Olive oil
• Salt and pepper
• Smoked paprika
• Garlic powder
• Eggs
• Fresh parsley or green onions for garnish

Directions

1. Preheat your oven to 425°F (220°C).
2. On a large sheet pan, combine the diced potatoes, bell peppers, and onions. Drizzle with olive oil and season with salt, pepper, smoked paprika, and garlic powder. Toss well to coat.
3. Spread everything out in a single layer for even roasting.
4. Roast for 20–25 minutes, stirring halfway through, until the potatoes are golden and tender.
5. Remove the pan from the oven and make small wells in the roasted vegetables. Crack one egg into each well.
6. Return the pan to the oven and bake for 6–8 minutes, or until the eggs are cooked to your desired doneness.
7. Garnish with fresh parsley or green onions before serving.

Servings and timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes

Variations

• Add protein: Mix in cooked sausage, bacon, or tofu for extra heartiness.
• Spicy version: Add chili flakes, jalapeños, or a drizzle of hot sauce.
• Sweet potato hash: Swap regular potatoes for sweet potatoes for a naturally sweet twist.
• Cheesy hash: Sprinkle shredded cheese over the hash during the last few minutes of baking.
• Veggie-loaded: Include zucchini, mushrooms, or spinach for extra nutrients.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 375°F (190°C) for 10–12 minutes or in a skillet over medium heat until warmed through. Avoid microwaving if you want to keep the potatoes crispy. For longer storage, freeze the vegetable hash (without eggs) for up to 2 months and bake with fresh eggs when ready to serve.

FAQs

Can I make this recipe vegan?

Yes, simply skip the eggs or replace them with tofu scramble or plant-based egg alternatives.

Can I use frozen potatoes or hash browns?

Yes, just reduce roasting time slightly since frozen potatoes cook faster.

What kind of potatoes work best?

Yukon gold or russet potatoes are ideal because they crisp up nicely while staying tender inside.

How do I keep the vegetables from getting soggy?

Make sure to spread them out in a single layer so they roast instead of steam.

Can I add cheese?

Absolutely! Add shredded cheddar, mozzarella, or feta during the last few minutes of baking.

How do I know when the eggs are done?

Bake until the whites are set but the yolks are still a little runny, or longer if you prefer firm yolks.

Can I prep this ahead of time?

You can chop the vegetables and season them the night before, then roast everything in the morning.

What’s the best way to reheat leftovers?

Reheat in the oven or air fryer for a few minutes to restore the crispy texture.

Can I make this with sweet potatoes?

Yes, they’re a great substitute and add natural sweetness to the dish.

Is this recipe good for meal prep?

Definitely. You can make a large batch, refrigerate or freeze it, and reheat for quick weekday breakfasts.

Conclusion

This Sheet Pan Breakfast Hash is the perfect combination of simplicity, flavor, and convenience. With crispy potatoes, colorful veggies, and perfectly cooked eggs, it’s a complete breakfast that requires minimal effort and cleanup. Whether you’re feeding a crowd or just want an easy make-ahead meal, this dish delivers every time.

Sheet Pan Breakfast Hash

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Sheet Pan Breakfast Hash is a hearty, colorful one-pan breakfast featuring crispy roasted potatoes, bell peppers, onions, and perfectly baked eggs. It’s simple, customizable, and ideal for busy mornings or weekend brunches with minimal cleanup.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Breakfast, Brunch, Main Dish
• Method: Roasted, Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 4 cups potatoes (Yukon gold or russet), diced
• 2 bell peppers (any color), diced
• 1 medium red onion, chopped
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 4 large eggs
• 2 tbsp fresh parsley or green onions, chopped (for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 425°F (220°C).
2. Combine diced potatoes, bell peppers, and onions on a large sheet pan. Drizzle with olive oil and season with salt, pepper, smoked paprika, and garlic powder. Toss until evenly coated.
3. Spread the vegetables in a single layer for even roasting.
4. Roast for 20–25 minutes, stirring halfway through, until potatoes are golden and tender.
5. Remove from oven and make small wells in the roasted vegetables. Crack one egg into each well.
6. Return to oven and bake for 6–8 minutes, or until eggs are cooked to desired doneness.
7. Garnish with fresh parsley or green onions and serve immediately.

Notes

• Spread vegetables evenly on the pan to ensure crispiness instead of steaming.
• Adjust cooking time if adding extra ingredients like sausage or tofu.
• For firmer yolks, bake eggs an extra 2–3 minutes.
• Use parchment paper for easier cleanup.
• Reheat leftovers in an oven or skillet to keep potatoes crisp.

Nutrition

• Serving Size: 1 portion (1/4 of recipe)
• Calories: 310
• Sugar: 4g
• Sodium: 620mg
• Fat: 17g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 29g
• Fiber: 4g
• Protein: 10g
• Cholesterol: 190mg