Sheet Pan Breakfast Potato Hash
User Reviews
5
Sheet Pan Breakfast Potato Hash
Description
This breakfast potato hash is assembled on a single sheet pan with cubed russet potatoes tossed in olive oil and Cajun seasoning, alongside diced red and green peppers and red onion. Roasting at high heat until the vegetables soften and potatoes get golden brown creates a textured base. Making wells in the hash to add eggs produces a baked breakfast with set whites and runny or firm yolks as preferred.
The Cajun seasoning provides a smoky, spicy undertone that complements the earthy potatoes and sweet peppers. The recipe suggests serving with fresh cilantro and sriracha or ketchup for added flavor dynamics. It’s convenient for meal prep due to its sheet pan method and suitability for batch cooking.
Instructions include options for prep-ahead seasoning of veggies to intensify flavor and guidelines for storing leftovers separately from eggs. Freezing the vegetable hash alone preserves freshness, and reheating tips ensure the dish maintains quality when warmed.
Ingredients
- 2 lbs. russet potato cut into 1-inch cubes
- 1 red bell pepper cut into 1-inch pieces
- 1 green bell pepper cut into 1-inch pieces
- 1 red onion cut into 1-inch pieces, small
- 4 Tbsp. olive oil divided
- 1 ½ Tbsp. Cajun seasoning
- ½ - 1 tsp. salt to taste*
- 8 egg
- sriracha optional, or ketchup
- 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
- Prepare the vegetables a day ahead by tossing them in oil and Cajun seasoning; store in an airtight bag for up to 24 hours for enhanced flavor.
- Store leftovers, after baking, separately from eggs in airtight containers in the refrigerator for 4-5 days.
- Freeze the vegetable portion by flash freezing on a pan before bagging, keeping up to 6-9 months; eggs should not be frozen.
- Reheat leftovers gently in a skillet over low heat or covered in a low oven to preserve moisture and texture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
