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Amazing 4-Step Sheet-Pan Breakfast Hash Rescue

Sheet-Pan Breakfast Hash
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Make a hearty breakfast that minimizes cleanup with this easy Sheet-Pan Breakfast Hash. You get crispy potatoes and savory sausage combined for a satisfying morning meal.

Ingredients

Scale
  • 1 pound breakfast sausage, casings removed
  • 1 pound small potatoes (like Yukon Gold or red potatoes), cut into 1/2-inch pieces
  • 1 large onion, chopped
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 4 large eggs

Instructions

  1. Preheat your oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the potatoes, onion, and bell peppers. Drizzle with olive oil and toss with salt, pepper, and smoked paprika until evenly coated.
  3. Spread the seasoned vegetables in a single layer on the prepared baking sheet.
  4. Roast for 15 minutes.
  5. While the vegetables roast, cook the breakfast sausage in a skillet over medium heat, breaking it up with a spoon, until fully browned. Drain off any excess grease.
  6. Remove the baking sheet from the oven. Add the cooked sausage to the vegetables on the pan and toss everything together gently.
  7. Make four small wells in the hash mixture. Carefully crack one egg into each well.
  8. Return the sheet pan to the oven. Bake for an additional 10 to 12 minutes, or until the egg whites are set and the yolks reach your desired doneness.
  9. Serve immediately directly from the pan.

Notes

  • For extra crispiness, ensure the potatoes are in a single layer and not overcrowded on the pan.
  • You can substitute the breakfast sausage with diced ham or crumbled bacon for a different flavor profile.
  • If you prefer scrambled eggs, mix them in during the last 5 minutes of cooking instead of making wells.

Nutrition

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