Sheet Pan Breakfast Hash Sheet Pan Breakfast Hash

Photography: Stacey Brandford | Food styling: Christopher St. Onge | Prop styling: Renée Drexler/Geary House

Serve up this one-pan hash for dinner or for a decadent brunch with toast or tortillas chips—and don't forget the hot sauce!

  • Prep time 20 minutes
  • Total time 45 minutes
  • Portion size 4 servings



Preheat oven to 425°F. Line baking sheet with parchment paper.

On prepared pan, toss together garlic, sweet potato, russet potato, leek, oil, garlic powder, paprika, salt and pepper; arrange in single layer. Scatter bacon over top. 

Bake, tossing after 15 minutes, until potatoes are tender and edges are starting to brown, 20 to 25 minutes.

Remove pan from oven. Using back of large spoon, create 4 indentations in potato mixture, each about 3 inches in diameter. Crack 1 egg into each indentation. Return pan to oven; cook until egg whites are set and yolks are still slightly runny, about 5 minutes.

Sprinkle vegetables and eggs with goat cheese and parsley. Top with jalapeño pepper (if using).

Test Kitchen Tip: For a bigger crowd, add two more eggs and two cups of rinsed canned black beans.

Nutritional facts PER SERVING: about

  • Fibre 5 g
  • Sodium 650 mg
  • Sugars 10 g
  • Protein 16 g
  • Calories 467
  • Total fat 26 g
  • Potassium 1017 mg
  • Cholesterol 214 mg
  • Saturated fat 8 g
  • Total carbohydrate 44 g


  • Iron 25
  • Folate 30
  • Calcium 10
  • Vitamin A 192
  • Vitamin C 65
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Lunch & Dinner

Sheet Pan Breakfast Hash