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.
Serve potato and egg hash with chopped cilantro and Sriracha Mayo or ketchup. Enjoy!