Sheet Pan Breakfast Potato Hash
User Reviews
5.0
24 reviews
Excellent
Sheet Pan Breakfast Potato Hash
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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.
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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. Cajun Seasoning
- ½ - 1 tsp. salt to taste*
- 8 eggs
- Sriracha or ketchup optional
- cilantro optional
Instructions
- 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.
- Bake veggies and potatoes in preheated oven for 25-30 minutes, flipping halfway through.
- Make 8 wells in the center of the vegetables and drizzle with the remaining tablespoon of oil. Crack one egg in each well.
- 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.*
- Serve potato and egg hash with chopped cilantro and Sriracha Mayo or ketchup. Enjoy!
Notes
- 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 Information
Show Details
Calories
231kcal
(12%)
Carbohydrates
24g
(8%)
Protein
8g
(16%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Cholesterol
164mg
(55%)
Sodium
928mg
(39%)
Potassium
611mg
(17%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
758IU
(15%)
Vitamin C
38mg
(42%)
Calcium
44mg
(4%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbohydrates | 24g | 8% |
| Protein | 8g | 16% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 164mg | 55% |
| Sodium | 928mg | 39% |
| Potassium | 611mg | 13% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 758IU | 15% |
| Vitamin C | 38mg | 42% |
| Calcium | 44mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
24 reviews
Excellent
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