This just might be the perfect breakfast…
Pulling together a breakfast that is filling and also delicious seems like a unicorn. Especially when you need to feed a bunch of people with different dietary needs.
Enter this breakfast hash.
Sheet pan meals are some of my favorites. They are super easy to throw together and perfect for a crowd.
Not only is this recipe LOADED with tons of veggies, and a delightful Cajun seasoning recipe, but it is also SO very easy to meal prep ahead the night before.
Simply pull it out in the morning, pop the potatoes and eggs in the oven and voila! You can feed a crowd in the morning without missing your coffee routine. 😉
Delicious! Simple, but really good! I will definitely be making this again! Thanks for the recipe!
– Mikaela
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Eggs. Free range and organic definitely taste the best and are also better for you.
- Potatoes. The best option is Russet, they are by far the easiest to find with a slightly starchier texture and crisp up nicely in the oven. You can also use red, they are a bit waxier, but still taste delicious. Yukon gold potatoes is another waxy variety, and can be used if you don’t have Russet. Finally, sweet potatoes will largely affect the taste, but will have a very similar texture.
- Bell Peppers. A red and green bell pepper are used but all of one color will work well, too.
- Onion. A red onion was used in this recipe (for color and flavor!), but a sweet, white, or yellow onion will also work.
- Oil. Avocado oil is recommended, but olive or vegetable oil are also great substitutions.
- Cajun Seasoning. Homemade Cajun seasoning was used in this recipe but you can also substitute it for a Creole seasoning blend or Season All for a milder flavor.
Step-by-step Instructions
For the exact measurements and detailed instructions, please see the recipe card below.
Prep the veggies.
First, you need to chop up potatoes, peppers, and onions. You want small, bite-sized pieces.
Here is a quick guide for how to cut an onion.
Season and spread.
Add potatoes, oil, and Cajun seasoning to a large Ziploc bag and shake to coat. Spread evenly on a baking sheet.
Use the same bag for the peppers and onions—add oil and salt, then toss to coat.
For meal prep, store the seasoned potatoes and veggies in separate bags until ready to cook. A large bowl works, too!
First bake, then add the eggs.
Preheat oven to 425℉.
Place the pan in the oven and cook for 25 to 30 minutes. Be sure to flip the veggies halfway through cooking so everything gets crispy.
Remove the pan from the oven. Make 8 wells or nests in the center of the vegetables and drizzle with the remaining tablespoon of oil.
Crack one egg in each well.
Finish cooking.
Return the potato and eggs to the oven and cook for 10-15 minutes, or until the eggs are cooked to your desired doneness.
- For over-hard, you will want to bake this sheet pan meal after adding the eggs for 13-15 minutes.
- For over-easy and have a runny yolk, cook for 10-12 minutes after adding the eggs.
To test for doneness: Simply give the sheet pan a shake and watch to see if the yolks jiggle. If they do not, the eggs are fully cooked.
Variations to Try
There are so many different variations you can try in this recipe. You can use it as a framework and let your imagination soar!
A few ideas you can test out:
- Toss with fresh herbs or mushrooms.
- Use sweet potatoes in place of the russet.
- Add a bit of spice with some jalapeño or serrano peppers.
- Use a taco seasoning mix in place of the Cajun seasoning.
- Serve it with some homemade remoulade sauce or thousand island dressing.
- Add a bit of cooked bacon or sausage.
FAQs
Serve this sheet pan breakfast hash with chopped cilantro and Sriracha Mayo or ketchup. Avocado and fresh tomatoes would also taste great piled on top. You can also sprinkle it with your favorite cheese or hot sauce.
Sheet pan breakfasts are an excellent choice for a rushed morning since they can be prepped the night ahead and only need to bake in the oven before enjoying!
After it is baked, store leftovers in an airtight container in the fridge for up to 4 to 5 days, separate from the eggs. It is best to flash-freeze the veggies in a single layer on a pan in the oven for a couple of hours. Then, transfer to a freezer-safe bag. This should keep for up to 6 to 9 months. Do not freeze the eggs.
Tap stars to rate!
Sheet Pan Breakfast Potato Hash
email this recipe!
Ingredients
- 2 pounds russet potatoes cut into 1-inch cubes
- 1 red bell pepper cut into 1-inch pieces
- 1 green bell pepper cut into 1-inch pieces
- 1 small red onion cut into 1-inch pieces
- 4 tablespoons olive oil divided
- 1 ½ tablespoons Cajun seasoning
- ½ – 1 teaspoon salt to taste*
- 8 eggs
- Sriracha or ketchup optional
- Cilantro optional
Instructions
- Preheat oven to 425 degrees.
- Combine potatoes with 1 tablespoon of olive oil and seasoning mix in a large bowl or gallon-sized ziplock bag and toss until well coated. Layer potatoes on a large sheet pan.2 pounds russet potatoes
- In the same bowl or ziplock bag add chopped bell peppers, onion, 2 tablespoons olive oil and salt. Toss until well coated and add to the sheet pan with the potatoes.1 red bell pepper, 1 green bell pepper, 1 small red onion
- Bake veggies and potatoes in preheated oven for 25-30 minutes, flipping halfway through.
- Make 8 wells in the center of the vegetables and drizzle with the remaining tablespoon of oil. Crack one egg in each well.8 eggs
- Return the potato hash and eggs to the oven and cook for 10-15 minutes, or until the eggs are cooked to your desired doneness.*
- Serve potato and egg hash with chopped cilantro and Sriracha Mayo or ketchup. Enjoy!Sriracha or ketchup, Cilantro
Tap stars to rate!
Video
Notes
- Potatoes: Bake them about 20 minutes before adding veggies so they get golden and crisp.
- Baking: Spread everything in a single layer so the potatoes and veggies roast instead of steam.
- Eggs: Make small wells, crack the eggs in, and bake 5–7 minutes until the whites are set and yolks runny.
- Serving: Top with hot sauce, sliced green onions, or fresh herbs right before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Other Easy Breakfast Recipes
Start your day deliciously with one of these awesome breakfast recipes:
Delicious! Simple, but really good! I will definitely be making this again! Thanks for the recipe!
Yay! So happy you enjoyed the recipe, Mikaela. Thanks for your comment and rating!