Sheet Pan Breakfast Hash
The following recipe and photography was provided by Christina Musgrave of Tasting with Tina.
This Sheet Pan Breakfast Hash is an easy, flavorful breakfast made with crispy Baby Dutch Potatoes, savory sausage, colorful peppers, blistered cherry tomatoes, and baked eggs. A touch of Heinen’s Maple Syrup adds just the right amount of sweetness to balance the smoky paprika, garlic, and hot sauce. Everything cooks on one pan, making this a simple option for weekend breakfast or brunch. The potatoes roast first, so they have plenty of time to get golden and tender before the remaining ingredients are added. Fresh herbs and creamy avocado add a bright, fresh finish before serving. It’s hearty, colorful, and easy enough to make for a relaxed weekend morning.
Why You’ll Love This Recipe:
- It’s an easy one-pan breakfast. Everything roasts together on one sheet pan, which keeps prep and cleanup simple.
- It has the perfect sweet and savory balance. Heinen’s Maple Syrup pairs with smoky paprika, sausage, and a touch of hot sauce for plenty of flavor.
- It’s perfect for brunch. With crispy potatoes, vegetables, sausage, and eggs all in one dish, it’s a complete breakfast that’s easy to serve to a crowd.
Sheet Pan Breakfast Hash
Servings: 4-5
Ingredients
- 1-pound Red Baby Dutch Potatoes, halved or quartered
- 1-pound Yellow Baby Dutch Potatoes, halved or quartered
- 2 Tbsp. Heinen's Extra Virgin Olive Oil
- 2 Tbsp. Heinen's Maple Syrup
- 1 1/2 Tsp. salt
- 1/4 Tsp. black pepper, to taste
- 1 Tsp. Heinen's Garlic Granules
- 1 Tsp. Heinen's Onion Granules
- 1 Tsp. Heinen's Smoked Paprika
- 1 Tsp. dried thyme
- A few dashes hot sauce
- 2 medium bell peppers, red, orange, yellow, or green, sliced
- 2 large shallots, thinly sliced
- 8 breakfast sausage links
- 3 clusters of cherry tomatoes on the vine
- 5 large eggs
For Serving
- 2 tablespoons chopped fresh chives, dill, or parsley
- 1 large avocado, sliced
- Ketchup and hot sauce
Instructions
- Preheat the oven. Preheat the oven to 425°F. Line a large baking sheet with foil or parchment paper.
- Season the potatoes. Add the Red and Yellow Baby Dutch Potatoes to the prepared baking sheet. Drizzle with 2 Tbsp. Heinen’s Extra Virgin Olive Oil and 2 Tbsp. Heinen’s Maple Syrup, then season with 1 1/2 Tsp. salt, 1/4 Tsp. black pepper, 1 Tsp. Heinen’s Garlic Granules, 1 Tsp. Heinen’s Onion Granules, 1 Tsp. Heinen’s Smoked Paprika, 1 Tsp. dried thyme, and a few dashes of hot sauce. Toss until evenly coated and arrange the potatoes in a single layer.
- Roast the potatoes. Roast for 15 minutes, then remove the sheet pan from the oven and toss the potatoes.
- Add the peppers and sausage. Add the bell peppers and shallots to the sheet pan and toss with the potatoes. Spread the vegetables into an even layer and arrange the breakfast sausage links around them. Return to the oven and roast for 10 to 12 minutes, or until the sausage is beginning to brown.
- Add the tomatoes. Nestle the cherry tomato clusters on the vine among the potatoes and sausage. Return to the oven and roast for 5 minutes, until the tomatoes are slightly softened and beginning to blister.
- Add the eggs. Use a spoon or spatula to create 5 wells among the potatoes and vegetables. Crack one egg into each well. Return the sheet pan to the oven and bake for 5 minutes, or until the egg whites are set, the yolks are cooked to your liking, and the sausage is cooked through.
- Sprinkle with your choice of fresh chives, dill, or parsley. Serve with sliced avocado, ketchup, and additional hot sauce, if desired.
