Mornings have never been so quick and easy than with this Sheet Pan Breakfast Potato Hash. Potatoes, onions, bell peppers, eggs, and seasoning deliciously combine for a one-pan meal you can easily prep ahead and then bake in the oven. This healthy and kid-friendly recipe is also gluten-free, dairy-free, vegetarian, and Whole30 friendly!

A sheet pan full of a breakfast potato hash recipe with over-easy eggs and blackened seasoning.

Pulling together a healthy breakfast that is also filling and 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 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. 😉

Ingredients

The ingredients you will need for this breakfast recipe are:

  • 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.
  • Blackened Seasoning. Homemade blackened seasoning was used in this recipe but you can also substitute it for a Cajun seasoning blend or Season All for a milder flavor.
  • Eggs. Free range and organic definitely taste the best and are also better for you.

How to Make Sheet Pan Breakfast Potato Hash

This easy breakfast hash recipe is simple to make:

Prepare 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.

Two images showing how to prep russet potatoes and vegetables for a breakfast hash recipe.

Season and Spread

Place potatoes in a large Ziploc bag. Add oil and blackened seasoning. Shake it well until all of the pieces are covered.

Spread the potatoes out on the baking sheet.

Use the same bag and add the chopped bell peppers, onions, oil, and salt. Toss to cover all of the veggies.

If you want to meal prep, use two different bags and store them in the fridge until you’re ready to use.

You can also use a large bowl instead of a bag if you prefer.

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.

First Bake

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.

Add the Eggs

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.

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.

A sheet pan full of a breakfast potato hash and eggs with cilantro sprinkled on top.

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:

Meal Prep and Storage

  • To Prep-Ahead: The best part of this meal is how easy it is to prep the night or day before. Be sure to toss the potatoes in 1-2 tablespoons of oil along with the seasonings and store them in an airtight Ziplock bag for up to 12-24 hours.
  • To Store: After it is baked, store leftovers in an airtight container in the fridge for up to 4 to 5 days, separate from the eggs.
  • To Freeze: 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.
  • To Reheat: Add the hash 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℉ oven, covered with aluminum foil, and warm it up for 10-15 minutes.
A metal spatula scooping out a serving of a breakfast potato hash and eggs recipe from a sheet pan.

FAQs

What can I serve this sheet pan breakfast with?

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.

What is a good breakfast for a rushed morning?

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!

Is a sheet pan breakfast hash healthy?

When made with good-for-you veggies and farm fresh eggs, sheet pan breakfast hash is a very healthy breakfast option.

More Sheet Pan Recipes

It is so easy to combine your favorite ingredients on a single pan, so try one of these recipes next:

Other Easy Breakfast Recipes

Start your day deliciously with one of these awesome breakfast recipes:

Tap stars to rate!

5 from 7 votes

Sheet Pan Breakfast Potato Hash

Mornings have never been so quick and easy than with this Sheet Pan Breakfast Potato Hash. Potatoes, onions, bell peppers, eggs, and seasoning deliciously combine for a one-pan meal you can bake in the oven.
An over-easy egg in the middle of a pan full of roasted breakfast potatoes, bell peppers, and onions.
Yield 8 servings
Prep 15 minutes
Cook 40 minutes
Total 55 minutes

Ingredients 

  • 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

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.
  • 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!

Tap stars to rate!

5 from 7 votes

Video

Notes

Meal Prep and Storage

  • To Prep-Ahead: The best part of this meal is how easy it is to prep the night or day before. Be sure to toss the veggies in 1-2 tablespoons of oil along with the seasonings and store them in an airtight ziplock bag for up to 12-24 hours.
  • To Store: After it is baked, store leftovers in an airtight container in the fridge for up to 4 to 5 days, separate from the eggs.
  • To Freeze: 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.
  • To Reheat: Add the hash 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℉ oven, covered with aluminum foil, and warm it up for 10-15 minutes.

Nutrition

Calories: 231kcal, Carbohydrates: 24g, Protein: 8g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 164mg, Sodium: 928mg, Potassium: 611mg, Fiber: 2g, Sugar: 2g, Vitamin A: 758IU, Vitamin C: 38mg, Calcium: 44mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

You May Also Like

Thanks for
Stopping By!

I’m London! Join me as we cook up nourishing meals for you and your loved ones and learn a few healthy cooking tips and tricks!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments