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Sheet Pan Breakfast Hash

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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.

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)

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

Find it online: https://thefamilycooking.com/sheet-pan-breakfast-hash/