Sheet Pan Breakfast Hash

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A warm, hearty breakfast hash featuring colorful vegetables, sausage, and crispy bacon, all made conveniently on one pan.

Scale

2 lbs Potatoes (Yukon Gold, Russet, or Red)
1 large Onion (yellow or white)
2 Bell Peppers (any color)
1–2 cups Optional Vegetables (sweet potatoes, carrots, zucchini, mushrooms, broccoli, or spinach)
1 lb Sausage (breakfast, turkey, or chicken)
4–6 slices Bacon (optional)
3–4 tablespoons Olive Oil
Salt and Black Pepper (to taste)
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
1 teaspoon Paprika
1–2 teaspoons Dried Herbs (Italian seasoning, thyme, rosemary)
Red Pepper Flakes (optional)
Fresh Herbs (optional, for garnish)
6–8 Eggs (optional)

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Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it.
Wash and chop all chosen vegetables into ½ to ¾ inch cubes and toss them into a large mixing bowl.
Drizzle olive oil over the vegetables and season with salt, black pepper, garlic powder, onion powder, paprika, and dried herbs. Toss to coat evenly.
Spread the seasoned vegetables in a single layer on the prepared sheet pan and roast for 20-25 minutes, stirring halfway through.
While veggies are roasting, prepare your protein: crumble and brown the sausage or cook the bacon until crispy.
Combine the roasted vegetables with the cooked protein on the sheet pan.
Return everything to the oven for an additional 10-15 minutes or until golden brown.
If adding eggs, crack them onto the hash and cook for 5-8 minutes until desired doneness is reached.
Garnish with crumbled bacon and fresh herbs, then serve hot.

For the crispiest leftovers, reheat in the oven. You can customize with different proteins and vegetables to suit your taste.

Find it online: https://www.topchoicerecipes.com/sheet-pan-breakfast-hash/