Sheet Pan Breakfast Hash
The perfect weekend breakfast meal
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!