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Sheet Pan Breakfast Hash

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A hearty breakfast hash featuring potatoes, vegetables, and your choice of protein, perfect for brunch or a quick weeknight meal.

Ingredients

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  • 2 lbs Potatoes (Yukon Gold, Russet, or Red)
  • 1 large Onion (yellow or white)
  • 2 Bell Peppers (any color)
  • 1–2 cups Optional Vegetables (sweet potatoes, carrots, zucchini, mushrooms, broccoli, or spinach)
  • 1 lb Sausage (breakfast, turkey, or chicken)
  • 4–6 slices Bacon (optional)
  • 3–4 tablespoons Olive Oil
  • Salt and Black Pepper (to taste)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Paprika
  • 1–2 teaspoons Dried Herbs (Italian seasoning, thyme, rosemary)
  • Red Pepper Flakes (optional)
  • Fresh Herbs (optional, for garnish)
  • 6–8 Eggs (optional)

Instructions

  1. Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or grease it.
  2. Wash and chop all chosen vegetables into ½ to ¾ inch cubes and add them to a large mixing bowl.
  3. Drizzle olive oil over the vegetables, season with salt, black pepper, garlic powder, onion powder, paprika, and dried herbs, and toss to coat evenly.
  4. Spread the seasoned vegetables in a single layer on the sheet pan and roast for 20-25 minutes, stirring halfway through.
  5. While the veggies roast, prepare your protein by crumbling and browning the sausage or cooking the bacon until crispy.
  6. Once the vegetables are roasted, mix them with the cooked protein on the sheet pan.
  7. Return everything to the oven for an additional 10-15 minutes or until golden brown.
  8. If using eggs, crack them onto the hash and cook for an additional 5-8 minutes to your desired doneness.
  9. Garnish with crumbled bacon and fresh herbs, then serve hot.

Notes

Feel free to customize the vegetables and protein based on preference. This dish is perfect for meal prep and can be enjoyed with a side of fresh fruit or salad.

Nutrition

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