About this recipe

A hearty, golden sheet pan breakfast hash loaded with crispy potatoes, colorful bell peppers, savory sausage, and topped with baked eggs. Everything roasts together on one pan for an easy, crowd-pleasing morning meal with minimal cleanup.

Instructions

1. 1

   Preheat your oven to ![425°F]. Line a large rimmed baking sheet (18×13-inch) with aluminum foil or parchment paper for easy cleanup. In a large mixing bowl, toss the cubed yukon gold potatoes with 2 tablespoons of olive oil, smoked paprika, garlic powder, kosher salt, and black pepper until evenly coated. Spread in a single layer on the baking sheet.

2. 2

   Roast the yukon gold potatoes for 20 minutes, until they begin to turn golden on the edges. Remove the baking sheet from the oven and add the sliced sausage, diced red bell pepper, green bell pepper, yellow onion, and minced garlic. Drizzle with the remaining 1 tablespoon of olive oil and toss everything together directly on the baking sheet. Spread back into an even layer.

3. 3

   Return the baking sheet to the oven and roast for another 12–15 minutes, until the vegetables are tender and the sausage is lightly caramelized. Remove the baking sheet and use a spoon to create 4 small wells in the hash. Crack one egg into each well.

4. 4

   Return the baking sheet to the oven and bake for 5–7 more minutes, until the egg whites are set but the yolks are still slightly runny (or cook longer for fully set yolks). Season with a pinch of kosher salt and black pepper, garnish with chopped fresh parsley and red pepper flakes if desired, and serve directly from the baking sheet.