Sheet Pan Breakfast Hash
Crisp potatoes, peppers, onion and sausage roasted on one tray, with eggs cracked into wells for the last few minutes. One pan, one breakfast, no juggling.
By Hanan · Salt & Hearth
Published August 18, 2026
Full quantities, times and temperatures · How we make this site
Prep
15 min
Cook
40 min
Total
55 min
Serves
4
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One tray, four eggs and about fifteen minutes of actual work. The potatoes go in first so they have time to crisp, then the peppers, onion and sausage join them, and right at the end you make wells and crack eggs straight into the hash. Everything comes to the table on the tray it cooked on. It is the kind of breakfast that looks like an effort and is really just a matter of putting things in the oven in the right order.
Why you'll love this recipe
- One pan, which means one thing to wash.
- The oven does everything — no standing over a skillet flipping potatoes.
- Feeds four properly, and scales to a second tray for a crowd.
- Endlessly adaptable to whatever vegetables and meat are in the fridge.
- The eggs cook in the hash, so the yolk runs into the potatoes when you cut in.
Ingredients
For the hash
- 1 1/2 lb baby potatoes, halved or quartered
- 12 oz breakfast sausage, casings removed and broken into chunks
- 1 red bell pepper, chopped
- 1 yellow onion, chopped
- 3 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon fine salt
- 1/2 teaspoon black pepper
To finish
- 4 large eggs
- 1/2 cup shredded cheddar, optional
- 2 tablespoons fresh chives or parsley, chopped
- Hot sauce, to serve
Ingredient notes & substitutions
- Baby potatoes:
- Waxy varieties crisp on the outside and stay creamy inside. Cut them to about 1 inch so they cook in the time the sausage needs.
- Breakfast sausage:
- Removed from its casing and torn into rough chunks, which gives you crisp browned edges. Chorizo, bacon or a plant-based sausage all work.
- Smoked paprika:
- Does most of the flavour work for very little effort. Regular paprika is milder and lacks the smoke.
- Eggs:
- Cracked into wells at the very end. Four is right for one tray; more than that and they crowd the hash.
- Olive oil:
- Three tablespoons sounds like a lot but it is what crisps the potatoes. Less oil gives a drier, paler result.
Method
- 1
Heat the oven to 425F and put a large rimmed baking sheet in to heat with it. Food hitting an already-hot tray starts browning immediately rather than slowly sweating up to temperature.
- 2
Toss the potatoes with 2 tablespoons of the oil, the paprika, garlic powder, salt and pepper.
- 3
Spread the potatoes cut side down on the hot tray in a single layer and roast 20 minutes. Cut side down gives you a flat browned face on every piece.
- 4
Toss the peppers and onion with the remaining oil. Add them and the sausage chunks to the tray, stir everything together, and roast another 15 minutes until the potatoes are crisp and the sausage is browned.
- 5
Make four wells in the hash with the back of a spoon, pushing right down to the tray, and crack an egg into each. A shallow well lets the white run across the whole pan.
- 6
Scatter the cheese over if using and return to the oven for 5-7 minutes, until the whites are set and the yolks still soft. They carry on cooking on the hot tray, so pull them a shade before they look done.
- 7
Scatter with chives and serve straight from the tray with hot sauce.
Tips
- Preheat the tray. It is the difference between crisp potatoes and steamed ones.
- Give everything room. A crowded tray traps steam and nothing browns.
- Push the egg wells right down to the tray surface so the whites stay contained.
- Pull the eggs while the yolks still look underdone — the tray keeps cooking them.
- Cut the potatoes small, around 1 inch, so they finish in the same time as the sausage.
Variations to try
- Add sweet potato in place of half the baby potatoes.
- Swap the sausage for bacon lardons or leave it out entirely for a vegetarian version.
- Add a handful of spinach or kale in the last 5 minutes.
- Finish with crumbled feta and a spoonful of salsa verde instead of cheddar.
Storage & make-ahead
Best eaten straight from the tray. Leftover hash without the eggs keeps in an airtight container in the refrigerator for up to 3 days and reheats well in a hot skillet or a 400F oven for 10 minutes. Do not refrigerate cooked eggs on the hash — reheating turns the whites rubbery. Not suitable for freezing; potatoes go grainy.
Frequently asked questions
- Why did my potatoes not crisp?
- Either the tray was crowded or it was not preheated. Both matter, and the preheat matters most.
- Can I prep it ahead?
- Chop everything the night before and refrigerate. The cooking itself is best done fresh, though the hash without eggs reheats well.
- How do I know when the eggs are done?
- The whites should be opaque and set, the yolks still glossy and mobile. Pull them slightly early — the tray keeps cooking them.
- Can I make it vegetarian?
- Yes. Leave the sausage out or use a plant-based one, and add mushrooms for savouriness.
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