I don’t know what it is about a sheet pan meal, but I just love them and this Sheet Pan Breakfast Hash is no different! We have a ton of sheet pan meals, but I think this is our first breakfast recipe. Now, this might not be your quick weekday breakfast, but it’s perfect for the weekend or to make ahead of time. It reheats great and the flavor is just so good!
Jump to Recipe
We love eating hash browns for breakfast in our house and a few weeks ago, I thought, “What if I just make our own?” You can absolutely use freezer hashbrowns if you’re short on time or don’t want to shred them, but it really only took me a few minutes to shred my own. You could use a food processor too, to make it quicker!
I love that you can do a combination of potatoes when you shred your own. I used 2 yellow potatoes, 1 regular sweet potato and a white sweet potato for some variety in nutrients and also flavor! But you could definitely just use one type if that’s what you prefer! I also added a diced red pepper, but this is a great opportunity to use up whatever you have in your refrigerator. Zucchini would be good too!
The secret is in the sauce
The last thing I want to mention is the sauce. I put this sauce on pretty much everything – taco bowls, Korean beef bowls, burgers, breakfast sandwiches…you name it. It really elevates most recipes and gives such good flavor! If you haven’t tried it before, you really need to. My whole family loves it!
Ok, with all of that, I will leave you with the recipe. I hope you try this sheet pan breakfast hash and love it as much as we do!!
Sheet Pan Breakfast Hash
Equipment
- 1 Food processor
Ingredients
Hash
- 4 potatoes I did 2 yellow, 1 sweet potato and 1 white sweet potato
- 1/2 onion diced
- 1 red pepper
- 1/2 cup diced ham
- 1/2 cup bacon bits
- 1/2 cup shredded cheese optional
- 2 tsp Kinders salt, pepper and garlic blend
- 2 Tbsp oil
- 5-6 eggs scrambled
Toppings
- 1 avocado diced
- green onion chopped
- cilantro chopped
Aioli
- 1/2 cup mayo
- 2 Tbsp sriracha
- 1/3 of a lemon for the juice
- 1 tsp honey
- water to thin
Instructions
- Preheat the oven to 400 degrees.
- Start by shredding the potatoes and add to a bowl with the diced onion.
- Mix with half the seasoning.
- Spread on a baking sheet lined with parchment paper and top with pepper, ham and bacon bits.
- Spray or toss with oil and then sprinkle on the remaining seasoning.
- Bake for about 25-30 minutes or until golden brown.
- While it’s baking, prep the sauce and toppings.
- When the hash has about 5 minutes left in the oven, scramble the eggs and cook in a little oil on the stove over a medium heat until cooked.
- Assemble the Sheet Pan Hash by topping with the scrambled eggs, green onion, cilantro, avocado, and sauce!
