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A vibrant spread of various breakfast dishes ready to be served

Sheet Pan Breakfast Hash

This easy sheet pan breakfast hash is packed with flavor and minimizes cleanup, perfect for a satisfying breakfast or brunch.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 people
Calories 350 kcal

Equipment

  • Large baking sheet
  • Parchment paper

Ingredients
  

Main Ingredients

  • 2 medium Potatoes (Yukon Gold or Russet) diced
  • 2 Bell peppers (various colors) diced
  • 1 medium Onion diced
  • 1 cup Breakfast sausage or bacon cooked and crumbled/chopped
  • 4-6 Eggs optional, for topping
  • 1 tablespoon Fresh parsley or chives chopped (for garnish)

Seasoning

  • 2 tablespoons Olive oil
  • 1 teaspoon Smoked paprika
  • 1 teaspoon Garlic powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black pepper

Instructions
 

Preparation

  • Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
  • Combine the diced potatoes, bell peppers, and onion with olive oil, smoked paprika, garlic powder, salt, and pepper directly on the baking sheet, then spread in a single layer.

Cooking

  • Roast the vegetable mixture for 20 minutes, then stir to ensure even cooking.
  • Add the cooked breakfast sausage or bacon to the pan and evenly distribute it among the vegetables.
  • Return the sheet pan to the oven and roast for another 15-20 minutes until potatoes are tender and golden brown.
  • If desired, make small wells in the hash, crack in the eggs, and continue to roast for 5-8 minutes until eggs reach your preferred doneness.

Serving

  • Garnish the breakfast hash with fresh parsley or chives and serve hot for a delicious meal.

Notes

For extra crispiness, ensure vegetables are in a single layer and avoid overcrowding the baking sheet. You can customize the seasoning to your taste or add other vegetables like zucchini or sweet potatoes.