Sheet-Pan Breakfast Hash with Baked Eggs

One pan, forty minutes, and eggs baked directly into the hash. A hot breakfast for four with almost nothing to wash.

Ingredients

• 1½ lb Yukon gold potatoes, cut into ¾-inch cubes
• 1 sweet potato (about 12 oz), cut into ¾-inch cubes
• 1 red onion, cut into wedges
• 1 red bell pepper, cut into 1-inch pieces
• 3 tbsp olive oil
• 1½ tsp kosher salt
• 1 tsp smoked paprika
• 1 tsp garlic powder
• ½ tsp black pepper
• 8 oz bacon, cut into 1-inch pieces (optional)
• 6 large eggs
• 4 scallions, sliced
• 2 tbsp chopped fresh parsley
• Hot sauce, for serving

Instructions

1. Heat the oven to 425°F.
2. Toss the potatoes, sweet potato, onion, and bell pepper with the olive oil, salt, smoked paprika, garlic powder, and black pepper.
3. Spread across a large sheet pan in a single layer with space between the pieces. Use two pans if crowded — this is the difference between a hash and a tray of steamed vegetables. Scatter the bacon pieces over the top.
4. Roast 25 minutes, tossing once at the halfway mark.
5. Pull the pan out. Use the back of a spoon to make six wells in the hash, pushing down to the pan surface. Crack an egg into each.
6. Return to the oven for 7–9 minutes, until the whites are fully set and opaque and the yolks are still runny. Check at 7 minutes — the window between runny and hard is about two minutes on a hot sheet pan. For fully set yolks, go 11–12 minutes.
7. Scatter with scallions and parsley. Serve directly from the pan with hot sauce.

Substitutions

• Vegetarian: skip the bacon, add a drained can of chickpeas in the last 15 minutes, and finish with crumbled feta.
• Breakfast sausage or chorizo instead of bacon — add it at the start with the vegetables.
• All Yukon or all russet works; russet crisps harder and falls apart more.
• Add greens: toss 3 cups of kale with a little oil and scatter over in the last 8 minutes.
• Frozen diced potatoes: a real shortcut. Skip the first 10 minutes of roasting.

Storage and reheating

The hash keeps refrigerated 4 days; the eggs do not — plan on eating those the same morning. Reheat the hash in a hot skillet or at 400°F for 8 minutes to bring back the crisp edges, and crack fresh eggs over it. Roasting a double batch of hash on Sunday and adding eggs each morning turns this into four weekday breakfasts. Don't freeze.

Serving suggestions

Hot sauce, avocado, and toast. A dollop of sour cream or Greek yogurt. This also works as dinner, which is the quiet argument for putting breakfast recipes on a dinner site in the first place.