🍳

Sheetpan Breakfast Hash

Course
Breaky
Servings

4

Tips & Tricks:

  • 🔪 Skip steps with knife if you completed the prep ideas!
  • 🔪 The veggies and sausage can be made ahead and stored in the refrigerator for up to 5 days.
  • 🌿 In place of pre-mixed taco powder use your favorite combo of spices you already have on hand. Such as garlic powder, onion powder, cumin, and dried oregano. Or use another favorite pre-mixed seasoning.

Ingredients:

  • 8 eggs
  • 1 lb of your favorite breakfast sausage links (I love chorizo!)
  • 1 large yellow onion
  • 2 bell peppers, any color
  • 2 russet potatoes or 1 lb of small red, dutch, or fingerling potatoes
  • 1 (1 oz) taco powder package (or other favorite seasoning)
  • Olive oil
  • Salt to taste

Directions:

  1. 🔪Veg Prep - the onion and peppers can be prepped up to 3 days ahead. Prep the potatoes just before roasting so they don't turn brown.
    1. Chop onion into 1/2 inch dice (larger squares than a regular dice).
    2. Chop pepper into 1/2 inch dice (larger squares than a regular dice).
    3. Peel the russet potatoes and chop into 1/2 inch cubes. If using smaller potatoes, no need to peel, and they can just be halved or quartered to be bite size.
  2. 🔪 Prep for Roasting
    1. Preheat oven to 425 degrees and place the oven rack to the middle level.
    2. Prepare a large sheet pan with tinfoil and a good spray of non-stick cooking spray or rub with oil.
    3. In a large bowl, combine onion, bell pepper, potatoes, olive oil, taco powder just to cover, and salt if your taco powder does not have salt in it.
  3. 🔪 Roast
    1. Spread seasoned veggies over the pan. Evenly top with with sliced pieces of sausage. If the sausage has loose ground meat inside, just slice your knife down the side of the casing and tear out chunks of the ground meat, kinda balling them together as you place them over the veggies.
    2. Roast for about 10 minutes or until veggies begin to soften and lightly brown.
    3. Remove the sheet pan from the oven, flip and stir the veggies and sausage.
    4. Place the sheet pan back in the oven and roast for another 15-20 minutes, until the sausages are cooked through to 165 degrees and the potatoes are easily pierced with a fork.
    5. If enjoying some right away, when the roasting is close to being done, make eggs your way in a pan to serve over the veggies and sausage. I like a fried egg with a runny yolk!
  4. Serve
    1. Scoop veggies and sausage onto plates and top with eggs your way and hot sauce or salsa!

Reheat Options

  1. My favorite way to reheat this breakfast is to heat up a medium pan with oil. Do a quick saute of the veggies and sausage. Pile it all into a tight even layer. Top with a raw egg and cover the pan. Adjust the stove to medium-low and let the egg cook undisturbed for about 3-5 minutes, depending on how hard you want your egg.
  2. Or enjoy cold, heat up in the microwave for about 2-3 minutes, or spread over a sheet pan and heat up in 350 degree oven for about 10-15 minutes. Add a cooked egg your way.