Sheet-Pan Breakfast Hash

How to Make Sheet-Pan Breakfast Hash

1. 1

   Step 1: Preheat and season potatoes

   Position a rack in the upper third of the oven and preheat to 425°F (220°C). Toss the cubed Yukon Gold potatoes with olive oil, smoked paprika, garlic powder, kosher salt and black pepper in a large bowl until evenly coated.

   For this step

   • 1 1/2 lbYukon Gold potatoes, scrubbed and cut into 1/2-inch cubes
   • 2 tbspOlive oil
   • 1 tspSmoked paprika
   • 1/2 tspGarlic powder
   • 1 tspKosher salt
   • 1/2 tspBlack pepper, freshly ground
2. 2

   Step 2: Add sausage and vegetables

   Slice the smoked sausage and dice the red bell pepper and red onion. Spread the seasoned potatoes in a single layer on a rimmed sheet pan, then scatter the sausage, bell pepper and onion evenly over the potatoes, leaving a bit of space between pieces for browning.

   For this step

   • 12 ozSmoked sausage (kielbasa or similar), sliced 1/2-inch thick
   • 1 mediumRed bell pepper, seeded and diced
   • 1 mediumRed onion, peeled and diced
   
3. 3

   Step 3: Roast until crisp-tender

   Roast on the upper rack for 20–25 minutes, stirring once halfway through, until the potatoes are fork-tender and edges are golden and crisp. Watch the vegetables and sausage so they brown without burning.
   
4. 4

   Step 4: Make wells and add eggs

   Remove the pan from the oven and use the back of a spoon to make four shallow wells in the hash. Crack one egg into each well, then season the eggs lightly with a pinch of salt and pepper.

   For this step

   • 4 countLarge eggs
   
5. 5

   Step 5: Bake eggs to desired doneness

   Return the sheet pan to the oven and bake 6–8 minutes for set whites and slightly runny yolks, or 9–11 minutes for firmer yolks. Timing will vary by oven and how full the pan is — check at the shorter end if you prefer runny yolks.
   
6. 6

   Step 6: Rest and serve

   Let the pan rest 2 minutes, then serve straight from the sheet pan or transfer portions to plates. Leftovers refrigerate for up to 3 days and reheat in a 375°F (190°C) oven until warmed through.

1. Position a rack in the upper third of the oven and preheat to 425°F (220°C). Toss the cubed Yukon Gold potatoes with olive oil, smoked paprika, garlic powder, kosher salt and black pepper in a large bowl until evenly coated.
2. Slice the smoked sausage and dice the red bell pepper and red onion. Spread the seasoned potatoes in a single layer on a rimmed sheet pan, then scatter the sausage, bell pepper and onion evenly over the potatoes, leaving a bit of space between pieces for browning.
3. Roast on the upper rack for 20–25 minutes, stirring once halfway through, until the potatoes are fork-tender and edges are golden and crisp. Watch the vegetables and sausage so they brown without burning.
4. Remove the pan from the oven and use the back of a spoon to make four shallow wells in the hash. Crack one egg into each well, then season the eggs lightly with a pinch of salt and pepper.
5. Return the sheet pan to the oven and bake 6–8 minutes for set whites and slightly runny yolks, or 9–11 minutes for firmer yolks. Timing will vary by oven and how full the pan is — check at the shorter end if you prefer runny yolks.
6. Let the pan rest 2 minutes, then serve straight from the sheet pan or transfer portions to plates. Leftovers refrigerate for up to 3 days and reheat in a 375°F (190°C) oven until warmed through.