If you love breakfast dishes that bring comfort, color, and a burst of flavor all in one, then the Sheet Pan Breakfast Potato Hash with Eggs and Veggies Recipe is about to become your new go-to. This recipe combines crispy, golden potatoes with vibrant bell peppers and onions, all baked together and finished off with perfectly cooked eggs nestled right on the pan. It’s simple to prepare, packed with wholesome ingredients, and makes cleanup a breeze—perfect for busy mornings or leisurely weekend brunches. Plus, it’s wonderfully customizable, allowing you to add your favorite spices or toppings to truly make it your own.
Ingredients You’ll Need
For this dish, you only need a handful of fresh, everyday ingredients that come together beautifully in texture and flavor. Each component plays an essential role: from the hearty russet potatoes providing the crispy base, to the sweet bell peppers and onions adding vibrant colors and a mild crunch, all enhanced by a touch of Cajun seasoning for a subtle kick.
- Russet potatoes (2 pounds, cut into 1-inch cubes): These starchy potatoes crisp up splendidly in the oven and hold their shape well.
- Red bell pepper (1, cut into 1-inch pieces): Adds a lovely sweetness and bright red color to brighten the hash.
- Green bell pepper (1, cut into 1-inch pieces): Offers a fresh, slightly grassy contrast to the red pepper’s sweetness.
- Small red onion (1, cut into 1-inch pieces): Brings a gentle bite and caramelizes slightly for depth of flavor.
- Olive oil (4 tablespoons, divided): Essential for roasting the veggies and potatoes to golden perfection without sticking.
- Cajun seasoning (1 ½ tablespoons): Adds a smoky, mildly spicy layer that transforms the dish.
- Salt (½ teaspoon to 1 teaspoon, to taste): Enhances all the natural flavors and balances the spice.
- Large eggs (8): Cracked over the roasted veggies, they gently cook until the whites set and yolks are just right.
- Sriracha or ketchup (optional): Perfect for adding a tangy or spicy finishing touch.
- Cilantro (optional): Adds a fresh, herbal note that enlivens every bite.
How to Make Sheet Pan Breakfast Potato Hash with Eggs and Veggies Recipe
Step 1: Preheat Your Oven
Start by heating your oven up to 425 degrees Fahrenheit. This high temperature is key to getting those potatoes irresistibly crispy on the outside while tender on the inside. It also ensures the vegetables roast beautifully without becoming soggy.
Step 2: Season the Potatoes
Place your diced russet potatoes in a large bowl or a roomy ziplock bag. Drizzle with one tablespoon of olive oil, sprinkle over the Cajun seasoning and salt, then toss everything together until each cube is well coated. This step ensures that every bite has a perfect balance of flavor and crispiness.
Step 3: Arrange Potatoes on the Sheet Pan
Spread the seasoned potatoes out evenly on a large sheet pan in a single layer. Giving them space is important because overcrowding traps moisture and prevents that coveted crisp texture.
Step 4: Season the Veggies
Using the same bowl or bag, add the chopped red and green bell peppers and red onion. Pour in two tablespoons of olive oil and sprinkle with salt. Toss everything together gently to coat the veggies evenly without bruising them.
Step 5: Add Veggies to the Sheet Pan
Carefully layer the seasoned veggie mix onto the same sheet pan with the potatoes. Distributing them evenly helps each vegetable roast uniformly alongside the potatoes.
Step 6: Bake the Veggies and Potatoes
Pop the sheet pan into the preheated oven and set a timer for 25 to 30 minutes. At about halfway through baking, use a spatula to flip and turn the veggies and potatoes; this gives you even browning and crispy edges on every piece.
Step 7: Add the Eggs
When the potatoes and veggies look golden and tender, carefully pull the pan out of the oven. Use a spoon to gently create eight wells in the cooked mixture. Drizzle the remaining tablespoon of olive oil over the wells, then crack one egg directly into each space. This method lets the eggs cook nestled right into the hash, creating a feast all in one pan.
Step 8: Finish Baking
Return your sheet pan to the oven for another 10 to 15 minutes, depending on how you prefer your eggs. Whether you like them sunny side up with runny yolks or more set, keep an eye on the progress so they turn out just how you want.
How to Serve Sheet Pan Breakfast Potato Hash with Eggs and Veggies Recipe
Garnishes
Freshly chopped cilantro sprinkled on top transforms this dish from everyday delicious to something vibrant and inviting. For those who like a little heat or tang, adding a drizzle of Sriracha or a side of ketchup elevates every bite while complementing the Cajun seasoning beautifully.
Side Dishes
This sheet pan breakfast hash shines on its own, but pairing it with warm, toasted crusty bread or a simple green salad creates a fuller meal. For extra protein, consider crispy bacon or sausage links on the side.
Creative Ways to Present
For brunch gatherings, serve the hash straight from the pan to keep it casual and cozy. Alternatively, arrange the portions on individual plates and top each with an extra sprinkle of cheese or avocado slices to add creaminess and color. This recipe lends itself wonderfully to both rustic and polished presentations.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer them to an airtight container and refrigerate for up to 3 days. The flavors actually mature beautifully overnight, making it a perfect next-day breakfast or lunch.
Freezing
This dish freezes surprisingly well. To store, cool completely then place portions in freezer-safe containers or bags. Frozen hash can last up to 2 months. When you’re ready, thaw overnight in the refrigerator for best results.
Reheating
To reheat, use a skillet on medium heat to maintain crispness or a toaster oven. Avoid microwaving if you want to keep the potatoes crispy and the eggs tender. If reheating eggs separately, gentle warming is best to avoid tough whites.
FAQs
Can I use other types of potatoes for this recipe?
Absolutely! While russet potatoes give you great crispness, Yukon Golds or red potatoes work well too. Just note that waxier potatoes tend to hold together more and might be a bit creamier inside.
How can I make this recipe vegan?
Skip the eggs and add extra veggies like mushrooms or zucchini for bulk and flavor. You can also toss in some seasoned tofu cubes baked alongside for extra protein.
Is it possible to prepare this dish ahead of time?
Yes! You can chop and season the potatoes and veggies the night before. Keep them covered in the fridge and spread them on the sheet pan just before baking. Eggs should be added fresh when you’re ready to finish cooking.
What if I don’t have Cajun seasoning?
No worries, you can make a simple substitute with paprika, garlic powder, onion powder, cayenne pepper, and dried oregano mixed together. Adjust the heat level to your preference.
How do I know when the eggs are done perfectly?
The eggs are set when the whites turn opaque and firm while the yolks remain a bit jiggly for soft centers. Once the whites are fully cooked and you’re happy with the yolk texture, it’s time to take the hash out of the oven.
Final Thoughts
Nothing beats the comforting aroma and joyful colors of the Sheet Pan Breakfast Potato Hash with Eggs and Veggies Recipe. It’s a joyous celebration of simple ingredients, making mornings brighter and meals easier. I can’t wait for you to give this dish a try and discover just how effortlessly you can enjoy a delicious, hearty breakfast or brunch with minimal fuss and maximum flavor. Happy cooking!
Print
Sheet Pan Breakfast Potato Hash with Eggs and Veggies Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Sheet Pan Breakfast Potato Hash is a flavorful and satisfying morning meal that combines crispy roasted potatoes, colorful bell peppers, and perfectly baked eggs all cooked together on a single sheet pan for easy prep and cleanup. Infused with Cajun seasoning and olive oil, this dish offers a spicy, savory start to your day and serves 8 people.
Ingredients
Potatoes
- 2 pounds russet potatoes, cut into 1-inch cubes
Vegetables
- 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
Seasoning and Oils
- 4 tablespoons olive oil (divided)
- 1 ½ tablespoons Cajun seasoning
- ½ – 1 teaspoon salt (to taste)
Eggs and Garnishes
- 8 large eggs
- Sriracha or ketchup (optional)
- Chopped cilantro (optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough for roasting the potatoes and vegetables to a nice crisp.
- Season Potatoes: In a large bowl or gallon-sized ziplock bag, toss the cubed potatoes with 1 tablespoon of olive oil and 1 ½ tablespoons of Cajun seasoning until they are evenly coated.
- Arrange Potatoes: Spread the seasoned potatoes out in a single layer on a large sheet pan to allow for even roasting.
- Season Vegetables: Using the same bowl or ziplock bag, add the chopped red and green bell peppers, red onion, 2 tablespoons of olive oil, and salt (between ½ to 1 teaspoon as desired). Toss to coat thoroughly.
- Add Vegetables to Sheet Pan: Transfer the seasoned vegetables onto the sheet pan with the potatoes, spreading everything evenly.
- Roast Vegetables and Potatoes: Bake in the preheated oven for 25-30 minutes, flipping the potato and vegetable mixture halfway through cooking to promote even browning.
- Create Wells for Eggs: After roasting, make 8 wells or indentations in the potatoes and vegetables mixture on the sheet pan. Drizzle the remaining 1 tablespoon of olive oil evenly over the mixture and into the wells.
- Add Eggs: Crack one large egg into each well carefully, making sure not to break the yolks.
- Bake with Eggs: Return the sheet pan to the oven and bake for an additional 10-15 minutes or until the eggs reach your desired doneness (less time for runny yolks, longer for fully set eggs).
- Serve and Garnish: Remove from the oven and serve the breakfast hash topped with chopped cilantro and a drizzle of Sriracha Mayo or ketchup if desired. Enjoy your hearty and flavorful breakfast!
Notes
- Adjust salt to taste, as the Cajun seasoning may already contain some salt.
- For softer eggs, bake fewer minutes; for firmer eggs, bake longer.
- You can substitute russet potatoes with Yukon gold potatoes for a creamier texture.
- Add other vegetables such as mushrooms or zucchini if desired.
- Use parchment paper or a silicone baking mat on the sheet pan for easier cleanup.
