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An over-easy egg in the middle of a pan full of roasted breakfast potatoes, bell peppers, and onions.
5 from 6 votes
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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.

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 8 servings
Calories 231 kcal
London Brazil

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

  1. Preheat oven to 425 degrees.

  2. 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.

  3. 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.

  4. Bake veggies and potatoes in preheated oven for 25-30 minutes, flipping halfway through.
  5. Make 8 wells in the center of the vegetables and drizzle with the remaining tablespoon of oil. Crack one egg in each well.
  6. 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.*

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

Recipe 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 Facts
Sheet Pan Breakfast Potato Hash
Amount Per Serving
Calories 231 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 2g13%
Cholesterol 164mg55%
Sodium 928mg40%
Potassium 611mg17%
Carbohydrates 24g8%
Fiber 2g8%
Sugar 2g2%
Protein 8g16%
Vitamin A 758IU15%
Vitamin C 38mg46%
Calcium 44mg4%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.