Sheet Pan Breakfast Hash with Potatoes & Veggies: Quick & Delicious

Start Your Day Right with Sheet Pan Breakfast Hash with Potatoes & Veggies

Picture this: a lazy Saturday morning, the smell of coffee brewing, and the sound of sizzling veggies wafting through the air. That’s exactly how I discovered my love for Sheet Pan Breakfast Hash with Potatoes & Veggies. It was one of those mornings when I didn’t want to spend hours in the kitchen but still craved something hearty and wholesome. This dish is like a warm hug in a pan—simple, flavorful, and oh-so-satisfying. Whether you’re feeding a crowd or just yourself, this recipe has your back.

The Story Behind This Dish

Breakfast hashes have been around for ages, often rooted in resourceful cooking. Back in the day, cooks would toss together leftover potatoes, veggies, and meats to create a quick meal. My version of Sheet Pan Breakfast Hash with Potatoes & Veggies is a modern twist on this classic concept. I tested it after a particularly chaotic week when I realized I needed meals that were both easy to prep and packed with nutrients. The sheet pan method? A game-changer. No more juggling multiple pots and pans—everything cooks together in one go!

Why You’ll Love This Recipe

This dish is a triple threat: delicious, nutritious, and simple. The crispy potatoes, caramelized veggies, and savory seasonings come together in perfect harmony. Plus, cleanup is a breeze since everything happens on a single sheet pan. Whether you’re a seasoned cook or a beginner, you’ll find this recipe foolproof and fun. Trust me, once you try it, it’ll become a weekend staple.

Perfect Occasions to Make This Dish

Looking for a dish to impress brunch guests? Sheet Pan Breakfast Hash with Potatoes & Veggies is your answer. It’s also perfect for busy weekday mornings when you need something quick yet filling. Serve it at holiday gatherings, family reunions, or even as a post-workout meal. Honestly, there’s no wrong time to enjoy this hash.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 people

Calories: 250

Ingredients Equipment Method Nutrition Notes

Ingredients

2 medium russet potatoes diced
1 red bell pepper chopped
1 yellow onion sliced
1 cup broccoli florets
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
to taste salt and pepper to taste
4 eggs (optional, for topping)
to garnish fresh parsley chopped

Equipment

Large sheet pan
Sharp knife
Cutting board
Mixing bowl

Method

Preheat your oven to 400°F (200°C).
Dice the potatoes into bite-sized pieces and toss with olive oil, smoked paprika, garlic powder, salt, and pepper.
Spread the potatoes on a large sheet pan in a single layer and roast for 15 minutes.
Stir the potatoes to ensure even cooking and return to the oven for another 15 minutes.
Scatter the chopped bell pepper, onion, and broccoli over the potatoes, adding more olive oil and seasoning if needed.
Roast for an additional 15 minutes until veggies are softened.
If using, crack the eggs onto the hash and return to the oven for 5 minutes or until whites are set.
Sprinkle fresh parsley over the top before serving.

Nutrition

Calories: 250kcalCarbohydrates: 30gProtein: 6gFat: 10gSaturated Fat: 1gSodium: 200mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 15IUVitamin C: 80mgCalcium: 4mgIron: 8mg

Notes

This dish is super versatile—feel free to add meats, use different veggies, or tailor the spices to your taste.

Store leftovers in an airtight container for up to 3 days; reheat in the oven or microwave.

Avoid overcrowding the pan for maximum crispiness; use parchment paper for easier cleanup.

Tried this recipe?Let us know how it was!