This sheet pan breakfast meal has everything you want cooked easily on a sheet pan, so you can enjoy your meal with minimal cleanup afterwards!
THE INGREDIENTS:
Potatoes: The potatoes that we recommend are classic russet potatoes. However, many potatoes roast well-from yellow potatoes to red potatoes. In this recipe, you can use what you like! If you dice them larger or smaller, be sure to add or reduce cooking time as needed.
Bell Pepper: With potatoes, carbs, and protein, sometimes we find ourselves wanting freshness and relief. That’s where the bell pepper comes in! If you want your potato hash to remain on the savory side, we recommend green bell peppers. They are the least sweet compared to their yellow, orange, and red counterparts. However, any bell pepper works in this recipe! If you want to add more freshness to your meal, other vegetables that pair well with these flavors (and with breakfast in general) include cherry tomatoes, mushrooms, avocado, spinach, and zucchini. Customize this to what vegetables you have on hand! Some vegetables take longer to cook than others, so make sure to factor that in when making substitutions!
Seasoning Salt: Breakfast foods in general are less strong spice-wise compared to dinner foods. Instead of adding some of each spice, using a seasoning salt ensures that all of the flavors are present, but most likely in lighter quantities. If you don’t have seasoning salt, replace it with salt!
Black Pepper: Black pepper is not a strong point for seasoning salts-so adding some helps to give your breakfast a bit of zing! As always, adjust this to your preference.
Smoked Paprika: A curveball for breakfast! Smoked paprika adds that smoky, almost meat-reminiscent flavor that makes up for not including any meat in this meal. Paprika is not a good substitute for smoked paprika as they actually taste quite different. A good substitute to ensure that smoky flavor would be chili powder. However, be sure to reduce the amount as chili powder has a kick to it whereas smoked paprika does not. Adjust to your preference, as always.
Onion Powder: Instead of fresh onions to add to our hash, we believe adding onion powder ensures a more even coating of flavor (and less work). However, if you only have fresh on hand be sure to go ahead and add it! We recommend ½ – 1 onion, based on your family’s tastes. However, be careful! Make sure to dice the onion and add it at the same step as the bell pepper-going the whole 40 minutes might be a bit much!
Vegetable Oil: Don’t be skimpy with the vegetable oil for this recipe! By having a substantial amount of oil coating the bottom of the baking sheet, these potatoes crisp up! Oil on top also helps with browning in the oven. Generally, however, these potatoes will be far less crispy than a crunchy hashbrown or deep fried breakfast potato. The more oil you add, the crispier they will get in the oven. You can also coat the potatoes in the oil and cook them in the oven, giving them the texture of roasted potatoes.
KEY INFORMATION:
Using What You Have: As you can see from the photo we have, we like to use up our vegetables around here! If you have any leftover zucchini, mushrooms, cherry tomatoes, or anything else you believe sounds good-throw it on in! From our photo, what you are seeing is ½ of a leftover zucchini in addition to the bell pepper in this recipe.
How Crisp are the Potatoes? Although they are fully cooked through, they are just like roasted potatoes. They are not mushy, yet not close to the crunchiness you would achieve from fried breakfast potatoes. We have found that tossing the potatoes in oil gets them to more of a roasted texture, whereas having a layer of oil on the bottom and flipping part way through does make them crunchier. Be careful, though! Add too much oil and you won’t have crispy potatoes-you’ll have a mess!
Flavor Variations: Everyone likes different flavors! Besides adding extra vegetables to clear out your fridge, there are flavor variations to this breakfast hash. If smoked paprika is not your preference, we recommend doing a rosemary breakfast hash. Simply replace the smoked paprika in this recipe with rosemary and you’ll be good to go.
You could also replace the smoked paprika with a little chili powder and serve it with sunny side up eggs, refried beans, salsa, and some fresh avocado for a southwestern style hash! There is no pressure to make this recipe exactly, feel free to adjust it to fit in with your family’s favorite foods. For cheese lovers, consider anything from cheddar to feta cheese topping this hash. Simply add it at the end and let it bake on for a couple minutes until melted or softened. You could even turn on the broil for a minute to finish this hash off.
What does Breakfast Hash Go With? Potatoes and vegetables are a satisfying meal by itself when served with fried eggs, but what else goes with it? What if you just want everything to bake in the oven easily? For those looking for more protein, our baked eggs are the way to go (and still keep this breakfast under one hour!), but feel free to consider adding breakfast meats as well. You can even bake them on a sheet pan! You could also have a little cheese and salsa on the side.
For those looking for a sweet to go with it, as we often are, we recommend blueberry (or your favorite kind of) pancakes! To keep with the easy sheet pan theme, feel free to make sheet pan pancakes-baked instead of cooked on the stovetop. There are also Dutch babies, fruit galettes, or even fresh fruit cups. Baked peaches with granola and yogurt would also be a hit. If you have extra ramekins, a little French toast ramekin bake would be lovely.
Sheet Pan Breakfast Hash
Ingredients
- 4 Potatoes medium
- 1 Green Bell Pepper large
- 1 tsp Seasoning Salt Split into 3/4 and 1/4 tsp
- 3/4 tsp Black Pepper
- 1/2 tsp Smoked Paprika
- 3/4 tsp Onion Powder
- 2 tbsp Vegetable Oil
Instructions
- Preheat the oven to 425 F / 220 C.
- Method 1: Line the baking sheet with parchment paper and put 2 TB of canola oil on top, spreading it evenly on the sheet.
- Method 2: Add the parchment paper, but instead pour the oil on top of the potatoes during the spice step and toss to evenly coat.
- Dice the potatoes.
- Add the spices (reserving ¼ tsp of seasoning salt) and toss evenly to coat.
- Spread the potatoes evenly across the baking sheet.
- Bake for 20 minutes.
- While the potatoes are baking, dice your bell pepper.
- After the initial 20 minute bake, add the bell pepper tossed in the remaining seasoning salt.
- Bake for 20 more minutes.
- Enjoy!
