Sheet Pan Breakfast Hash Recipe
Ever wish you could get a full breakfast—crispy potatoes, savory sausage, and eggs—on the table without juggling skillets? This sheet pan breakfast hash delivers all that and more, with just one pan and minimal fuss.
You toss everything onto one tray, let the oven do the work, and crack eggs into little nests at the end. The potatoes come out golden and crisp, the sausage renders into the vegetables, and the eggs bake right into the hash.
It feeds four without you standing at the stove, and cleanup is a single sheet of parchment. If you’ve got hungry people and a busy morning, this is the recipe to reach for.
Why You’ll Love This Sheet Pan Breakfast Hash
One pan, one cleanup. No skillet of potatoes, no separate pan of sausage, no egg pan. Everything roasts on a single rimmed baking sheet.
The oven does the crisping. High heat at 425°F gives potatoes browned edges without you stirring them every few minutes.
It bends to what you have. Swap the sausage for bacon, add mushrooms, change the cheese. The method stays the same.
Sheet Pan Breakfast Hash
Servings: 4 | Prep time: 15 minutes | Cook time: 35 minutes | Total time: 50 minutes
Ingredients
- 1.5 lbs (680g) baby potatoes, quartered (or russet potatoes cut into 1/2-inch cubes)
- 1 large bell pepper (any color), diced
- 1 medium red onion, diced
- 12 oz (340g) smoked sausage or kielbasa, sliced into 1/4-inch rounds (or 8 slices bacon, chopped)
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp garlic powder
- 1/2 tsp dried thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 large eggs
- 1/2 cup (56g) shredded cheddar cheese (optional)
- Fresh parsley, chopped (for garnish, optional)
Instructions
- Preheat and prep. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet (18×13 inches) with parchment paper or lightly grease it. If using parchment, press it flat so the edges don’t curl up and scorch.
- Toss the potatoes, vegetables, and sausage. In a large bowl, combine the potatoes, bell pepper, onion, and sausage. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, thyme, salt, and pepper. Toss until everything is evenly coated.
- First roast. Spread the mixture in a single layer on the prepared baking sheet—crowding steams the potatoes, so give them room. Roast for 20 minutes. The potatoes should be starting to brown and soften but not fully cooked through.
- Stir and make nests. Pull the pan from the oven and stir the hash. Use the back of a spoon to press 4 shallow wells into the mixture. Crack an egg into each well and season the eggs lightly with salt and pepper.
- Second roast. Return the pan to the oven and bake for 10–12 minutes, until the egg whites are set but the yolks still runny. For soft-cooked eggs, start checking at 8 minutes. For firmer yolks, go 2–3 minutes longer.
- Add cheese and garnish. If using cheese, scatter it over the hash (avoiding the eggs if you like) during the last 2 minutes of baking. Remove from the oven and let it cool for 2–3 minutes. Garnish with fresh parsley if desired.
- Serve. Use a spatula to lift portions, making sure each serving gets an egg. Serve hot with hot sauce, ketchup, or salsa on the side.
Tips & Variations
For extra crispy potatoes: Soak the cut potatoes in cold water for 10 minutes, then pat them completely dry before tossing. This rinses off surface starch that keeps them from browning.
Make it vegetarian: Skip the sausage and add 1 cup diced mushrooms plus 1 cup spinach. Stir the spinach in during the last 5 minutes so it wilts without turning to mush.
Different meats: Cooked chorizo, diced ham, or leftover roast chicken all work. Taste your seasoning after adding, since cured meats bring their own salt.
Cheese options: Pepper Jack melts with a little heat, while feta or goat cheese add tang. Crumble feta on after baking so it stays creamy instead of drying out.
Egg alternatives: For scrambled eggs, pour beaten eggs over the hash after the first roast and bake 5–7 minutes, stirring once so they set evenly.
Spice it up: Add 1/4 tsp cayenne to the spice mix, or just pass hot sauce at the table.
Make-ahead: Roast the hash without the eggs up to 2 days ahead. Reheat in a 400°F oven for 10 minutes, then add the eggs and continue as directed.
Storage & Make-Ahead
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat, in the microwave, or—best for texture—in a 350°F oven for 10 minutes.
Freezing isn’t recommended for the cooked eggs, but the hash base without eggs freezes well for up to 2 months. Thaw overnight in the fridge before reheating.
Nutrition Information
- Calories: 480 kcal
- Carbohydrates: 28 g
- Protein: 22 g
- Fat: 32 g
- Saturated Fat: 10 g
- Fiber: 4 g
- Sugar: 4 g
- Sodium: 780 mg
Values are an estimate and will vary with your exact ingredients and portions.
Quick Questions
Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes work beautifully here. Cut them into 1/2-inch cubes and note they cook a bit faster, so check them at 15 minutes during the first roast.
How do I prevent the eggs from overcooking?
Start checking at 8 minutes. The eggs are done when the whites are opaque and set but the yolks still jiggle slightly. Pull the pan the moment the whites set for runny yolks, or give it 2–3 more minutes for firmer ones.
Can I make this ahead of time?
Absolutely. Roast the hash mixture without the eggs up to 2 days in advance, cool it completely, and refrigerate. To serve, reheat on a sheet pan at 400°F for 10 minutes, then add the eggs and bake as directed.
