Sheet Pan Veggie and Sausage Breakfast Hash

• 1 pound breakfast sausage
• 1 large red bell pepper, diced
• 1 large yellow onion, diced
• 2 medium zucchini, diced
• 2 cups baby potatoes, halved
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup fresh parsley, chopped

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a large bowl, toss sausage, red bell pepper, onion, zucchini, and potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper.
3. 3 Spread the mixture in a single layer on a sheet pan.
4. 4 Roast for 25 minutes, stirring halfway through, until veggies are tender and sausage is cooked through.
5. 5 Remove from oven and sprinkle with fresh parsley.
6. 6 Serve hot.

Equipment

• Sheet pan
• Baking sheet
• T spatula

Variations

• Add a splash of hot sauce for a spicy kick.
• Include diced sweet potatoes for extra sweetness.

Substitutions

• Substitute breakfast sausage with turkey sausage for a leaner option.
• Use any combination of seasonal vegetables you have on hand.

Pairings

• A fresh fruit salad complements the savory hash.
• Serve with a tangy Greek yogurt drizzle for a creamy touch.

Nutrition

Tips

• For extra crispiness, preheat your sheet pan in the oven for 5 minutes before adding the mixture.
• Feel free to swap in your favorite veggies for a customized hash.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a skillet over medium heat.

Freezing: This hash freezes well for up to 2 months. Thaw in the fridge overnight and reheat in a skillet.

Serving Suggestions

• Serve with a fried egg on top for extra protein.
• Pair with a side of avocado toast for a complete meal.

FAQ