Breakfast Potato Hash with Eggs is made on a single sheet pan and is an easy meal prep breakfast recipe for busy school days! This healthy and kid-friendly recipe is full of peppers, onions and is gluten-free, dairy-free, vegetarian, and Whole30.
Want a few other healthy breakfast ideas? You might also enjoy these breakfast recipes: Sweet Potato Hash, Easy Migas Recipe, Healthy Spinach Egg Muffins, Healthy Mexican Breakfast Casserole, and these Instant Pot Hard-Boiled Eggs.
Breakfast Potato Hash for the Band
This past Spring and Summer my husband started the process of recording his very first album. (More info coming soon!)
Multiple weekends were filled with friends and family coming into town to volunteer their time and talents.
Not only was it an extremely busy time for my husband, but also a very busy time for me. (I had volunteered to be the designated band chef for those weekends!)
Because let’s be honest… everyone benefits MUCH more from eating a pan full of breakfast potato hash and eggs I make than hearing my voice on a record!
Easy Meal Prep Dish
Not only did I have many, many mouths to feed (sometimes up to 10 per meal!) but I also had a few different dietary restrictions to keep in mind.
A few people are gluten-free, another is extremely allergic to dairy, and yet another friend is vegetarian.
But the various diets were a challenge I willingly accepted and came up with quite a few delicious new dishes… like this Sheet Pan Breakfast Potato Hash!
Not only is it LOADED with tons of veggies, and a delightful blackened seasoning, 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 😉
The ingredients you will need for this breakfast recipe are incredibly easy-to-find. They can also be swapped out pretty easily so be sure to read the variations you can try below!
- Potatoes – Read more below about what types are oven-roasted in this recipe.
- 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 – Olive oil is recommended, but avocado or vegetable oil are also great substitutions.
- Blackened Seasoning* – Homemade blackened seasoning was used in this recipe but you can also substitute it for a Cajun seasoning blend or Season All.
- Eggs – Free range and organic definitely taste the best and are the best for you.
*Cook’s Tip: As a precaution, you will want to check the sodium levels for various seasonings since the amount of salt in blends can vary dramatically.
What Type of Potatoes?
There are numerous types of potatoes that will work well in this dish, but in order of preference:
- Russet Potatoes – By far the easiest to find and the type that is used in this recipe. They have a slightly starchier texture and crisp up nicely in the oven.
- Red Potatoes – While these are a bit waxier, they will still taste delicious.
- Yukon Gold Potatoes – Another waxy variety, but one that will work if you do not have russet.
- Sweet Potatoes – This sweeter variety will largely affect the taste, but will have a very similar texture to the russet potatoes used.
Best Sheet Pan to Use
Having the right type of sheet pan is crucial for your potatoes and veggies to cook up fully.
You will need a sheet pan that is large enough to fit all of the ingredients on it or you can divide the recipe into two different sheet pans.
The pan I recommend is a 17 inch x 11 inch bakers half-sheet pan. It gives you plenty of room for the vegetables to spread out in a single layer and still have space for the eggs.
How to Make
This easy breakfast hash recipe is a simple dish that is family and kid-friendly.
To make, you will need to follow these steps:
- Preheat oven to 425 degrees.
Combine potatoes with olive oil and blackened seasoning mix in a large bowl or gallon-sized ziplock bag and toss until well coated. Layer potatoes on a large sheet pan.
In the same bowl or ziplock bag add chopped bell peppers, onion, olive oil and salt. Toss until well coated and add to the sheet pan.
Bake veggies and potatoes in preheated oven for 25-30 minutes, flipping halfway through. (Steps 1 and 2 above.)
Make 8 wells in the center of the vegetables and drizzle with the remaining tablespoon of oil. Crack one egg in each well. (Step 3)
Return the potato and eggs to the oven and cook for 10-15 minutes, or until the eggs are cooked to your desired doneness.* (Step 4)
Timing the Eggs
But how do you know when the eggs are done cooking?
If you are like me and enjoy your eggs a little closer to over-hard, you will want to bake this sheet pan meal after adding the eggs for 13-15 minutes.
However, if you would prefer them to be 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.
As mentioned previously, the best part of this meal is how easy it is to prep the night or day before.
Potatoes will start to turn slightly brown if not soaked in water or coated in oil.
If you are prepping the potatoes ahead of time just make sure you toss them in 1-2 tablespoons of oil along with the seasonings and store them in an airtight ziplock bag.
I would not recommend meal prepping the potatoes more than 12-24 hours in advance.
For the bell peppers and onion, simply follow the directions below and either store them in a covered bowl or airtight container.
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:
- 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 blackened seasoning.
- Serve it with some homemade remoulade sauce.
- Add a bit of cooked bacon or sausage.
A few frequently asked questions include: what is the best way to serve this recipe, how can you store leftovers, and what is the best way to reheat them.
Serving: Serve with chopped cilantro and Sriracha Mayo or ketchup. Avocado and fresh tomatoes would also taste great served on top.
Storing: This sheet pan dish will store well in an airtight container in the refrigerator for up to 2-3 days. I would not recommend freezing this recipe as the eggs’ texture will change drastically once frozen and thawed.
Reheating: The best way to reheat is to add it to a skillet with a touch of oil, cover it, and heat it up on low for 5-10 minutes. Additionally, you can also add it to a 250 degree oven, covered with aluminum foil, and warm it up for 10-15 minutes.
More Sheet Pan Recipe Ideas:
- Oven-Baked Sheet Pan Chicken Fajitas
- Sheet Pan Thai Peanut Sauce Chicken
- Baked Lemon Garlic Chicken
- Maple Glazed Oven Baked Chicken Thighs
Sheet Pan Breakfast Potato Hash
This Breakfast Potato Hash with Eggs is made on a single sheet pan and is a gluten-free, dairy-free, and Whole30 approved meal prep breakfast recipe for busy back-to-school days!
- 2 lbs. 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 Tbsp. olive oil divided
- 1 ½ Tbsp. blackened seasoning or Cajun seasoning
- ½ - 1 tsp. salt to taste*
- 8 eggs
- Sriracha or ketchup optional
- Cilantro optional
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.
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.
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.
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!
- The amount of salt you add largely depends on the type of blackened or Cajun seasoning you use. Err on the side of less salt and add more as needed.
- If you would like over-easy eggs, bake the eggs for 10-12 minutes.
- If you would like your eggs over-hard, bake the eggs for 13-15 minutes.