Easy Sheet Pan Breakfast Hash
Start your day with a vibrant, flavorful breakfast that's incredibly simple to make. This sheet pan hash brings together crispy potatoes, sweet bell peppers, onions, and savory sausage, all topped with perfectly baked eggs. It's a satisfying one-pan meal with minimal cleanup, ideal for a quick weekday morning or a leisurely brunch.
1Ingredients
- 1.5 poundsYukon Gold Potatoes
- 1 largeBell Pepper
- 1 mediumYellow Onion
- 8 ouncesCooked Breakfast Sausage
- 2 tablespoonsOlive Oil
- 1 teaspoonSalt
- 0.5 teaspoonBlack Pepper
- 0.5 teaspoonSmoked Paprika
- 4Large Eggs
- 2 tablespoonsFresh Parsley (optional, for garnish)
2Instructions
- 1
Preheat your oven to 400°F (200°C).
⏱ 5 min - 2
Wash and dice the potatoes into 1/2-inch cubes. Dice the bell pepper and yellow onion into similar-sized pieces. Crumble or slice the cooked breakfast sausage.
⏱ 10 min - 3
On a large, rimmed sheet pan, combine the diced potatoes, bell pepper, onion, and cooked sausage. Drizzle with olive oil, then sprinkle evenly with salt, black pepper, and smoked paprika. Toss everything together to ensure all ingredients are well coated.
⏱ 3 min - 4
Spread the mixture in a single layer across the sheet pan. Place the sheet pan in the preheated oven and roast for 20-25 minutes, stirring the hash once halfway through, until the potatoes are tender and lightly browned.
⏱ 25 min - 5
Carefully remove the sheet pan from the oven. Using the back of a spoon or a small ladle, create four individual wells in the hash mixture. Gently crack one egg into each well.
⏱ 2 min - 6
Return the sheet pan to the oven and bake for an additional 8-12 minutes, or until the egg whites are set and the yolks reach your desired level of doneness (softer for runny yolks, longer for firm).
⏱ 12 min - 7
Garnish with freshly chopped parsley, if desired, and serve immediately straight from the sheet pan.
⏱ 1 min