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!
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.