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
Scale
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.
