Sheet Pan Breakfast Hash with Eggs and Sausage

• 2 cups diced red potatoes
• 1 cup diced yellow onion
• 1 bell pepper, diced
• 1 cup cherry tomatoes, halved
• 8 oz breakfast sausage, crumbled
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 4 large eggs
• 2 tablespoons chopped fresh parsley (optional)

Steps

1. 1 Preheat oven to 400°F.
2. 2 Toss potatoes, onion, bell pepper, and tomatoes with olive oil, paprika, garlic powder, salt, and pepper on a sheet pan.
3. 3 Spread vegetables in an even layer and roast for 20 minutes.
4. 4 Push vegetables to the sides of the pan and add crumbled sausage to the center. Roast for another 10 minutes until sausage is cooked through.
5. 5 Create four small wells in the mixture and crack an egg into each. Return to the oven and bake until egg whites are set but yolks are still runny, about 5 minutes.
6. 6 Garnish with chopped parsley if desired and serve immediately.

Equipment

• Sheet pan
• Oven

Variations

• Add a handful of spinach or kale in the last 5 minutes of roasting.
• Substitute sausage with diced ham or bacon for a different flavor profile.

Substitutions

• Use sweet potatoes instead of red potatoes for a sweeter twist.
• Replace bell pepper with zucchini or mushrooms if preferred.

Pairings

• A tangy mimosa or fresh-squeezed orange juice complements this dish.
• A hot cup of coffee or tea is perfect alongside this hearty breakfast.

Nutrition

Tips

• For a smokier flavor, use smoked paprika instead.
• If you prefer your yolks firmer, add an extra 2-3 minutes to the final baking time.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain texture.

Freezing: This dish does not freeze well due to the eggs. However, you can freeze the hash without eggs for up to 3 months and reheat before adding fresh eggs.

Serving Suggestions

• Serve with a side of toast or avocado slices.
• Pair with a fresh fruit salad for a balanced meal.

FAQ