Sheet Pan Breakfast Hash With Sausage & Veggies – Easy, Hearty, and Hands-Off

There’s something satisfying about a hot breakfast that feels like a full meal without a sink full of dishes. This sheet pan breakfast hash delivers all the good stuff—crispy potatoes, juicy sausage, and colorful veggies—without fuss. Everything roasts on one pan while you make coffee or pack lunches.

It’s perfect for weekends, meal prep, or feeding a crowd. And yes, you can crack eggs right on top for the last few minutes so the whole breakfast is done at once.

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Sheet Pan Breakfast Hash With Sausage & Veggies - Easy, Hearty, and Hands-Off

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Ingredients

• 1 pound baby potatoes or Yukon Golds, cut into 1/2-inch cubes
• 12 ounces uncooked breakfast sausage links or bulk sausage (pork, chicken, or turkey), cut into bite-size pieces
• 1 red bell pepper, diced into 1/2-inch pieces
• 1 green bell pepper, diced into 1/2-inch pieces
• 1 small red onion, cut into wedges or thick slices
• 1 cup chopped zucchini or broccoli florets (optional)
• 2–3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme or Italian seasoning
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 4 large eggs (optional, for baking on top)
• Fresh parsley or chives, chopped, for garnish
• Hot sauce or salsa, for serving (optional)

Instructions

• Heat the oven: Preheat to 425°F (220°C). Line a large rimmed sheet pan with parchment for easier cleanup.
• Pre-cook the potatoes: Toss the diced potatoes with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread on the pan in an even layer and roast for 12–15 minutes to give them a head start.
• Season the veggies and sausage: In a large bowl, combine peppers, onion, zucchini or broccoli (if using), and sausage.Drizzle with remaining olive oil and sprinkle with smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. Toss well to coat.
• Add to the pan: Remove the potatoes from the oven. Push them to one side and add the sausage and veggies, spreading everything into a single layer.Crowding leads to steaming, so use two pans if needed.
• Roast until browned: Return to the oven and roast for 18–22 minutes, stirring once halfway, until potatoes are crispy and sausage is cooked through with browned edges. Veggies should be tender with some color.
• Add eggs (optional): If you want eggs, make 4 small wells in the hash. Crack an egg into each, season lightly, and bake another 5–7 minutes, or until the whites are set and the yolks are done to your liking.
• Finish and serve: Sprinkle with fresh herbs.Taste and adjust salt and pepper. Serve hot with hot sauce or salsa.

Why This Recipe Works

• One pan, minimal cleanup: Toss, roast, and serve. No juggling skillets or flipping eggs in batches.
• Even roasting for perfect texture: Cutting veggies uniformly helps them cook at the same rate, giving you crispy edges and tender centers.
• Customizable: Use your favorite sausage, swap veggies, and choose your spice level.

  It all works.

• Balanced and filling: You get protein from sausage (and eggs if you add them), fiber from veggies, and satisfaction from golden potatoes.
• Make-ahead friendly: You can prep everything the night before so breakfast comes together fast in the morning.

Ingredients

• 1 pound baby potatoes or Yukon Golds, cut into 1/2-inch cubes
• 12 ounces uncooked breakfast sausage links or bulk sausage (pork, chicken, or turkey), cut into bite-size pieces
• 1 red bell pepper, diced into 1/2-inch pieces
• 1 green bell pepper, diced into 1/2-inch pieces
• 1 small red onion, cut into wedges or thick slices
• 1 cup chopped zucchini or broccoli florets (optional)
• 2–3 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme or Italian seasoning
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper
• 4 large eggs (optional, for baking on top)
• Fresh parsley or chives, chopped, for garnish
• Hot sauce or salsa, for serving (optional)

Instructions

1. Heat the oven: Preheat to 425°F (220°C). Line a large rimmed sheet pan with parchment for easier cleanup.
2. Pre-cook the potatoes: Toss the diced potatoes with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread on the pan in an even layer and roast for 12–15 minutes to give them a head start.
3. Season the veggies and sausage: In a large bowl, combine peppers, onion, zucchini or broccoli (if using), and sausage.

   Drizzle with remaining olive oil and sprinkle with smoked paprika, garlic powder, onion powder, thyme, salt, and pepper. Toss well to coat.

4. Add to the pan: Remove the potatoes from the oven. Push them to one side and add the sausage and veggies, spreading everything into a single layer.

   Crowding leads to steaming, so use two pans if needed.

5. Roast until browned: Return to the oven and roast for 18–22 minutes, stirring once halfway, until potatoes are crispy and sausage is cooked through with browned edges. Veggies should be tender with some color.
6. Add eggs (optional): If you want eggs, make 4 small wells in the hash. Crack an egg into each, season lightly, and bake another 5–7 minutes, or until the whites are set and the yolks are done to your liking.
7. Finish and serve: Sprinkle with fresh herbs.

   Taste and adjust salt and pepper. Serve hot with hot sauce or salsa.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 4 days. Keep eggs separate if you can, as they reheat differently.
• Freezer: The hash (without eggs) freezes well for up to 2 months.

  Cool completely, portion into freezer-safe containers, and label. Thaw overnight in the fridge.

• Reheating: Reheat on a sheet pan at 375°F for 10–12 minutes for best crispness. Microwave works in a pinch, but it will be softer.
• Meal prep tip: Roast a double batch and portion into breakfast bowls.

  Add a soft-boiled egg or a fried egg fresh when serving.

Health Benefits

• Protein for staying power: Sausage and eggs help keep you full. Choose chicken or turkey sausage to reduce saturated fat.
• Veggie variety: Peppers, onions, and optional greens add vitamins A and C, potassium, and fiber.
• Smart carbs: Potatoes offer complex carbs and potassium. Keeping the skin on provides extra fiber.
• Healthy fats: Olive oil supports heart health and helps your body absorb fat-soluble vitamins from the veggies.
• Lower sugar breakfast: This savory meal steadies energy better than sweet pastries or cereals.

What Not to Do

• Don’t overcrowd the pan: If the hash is piled high, it steams and turns soggy.

  Use two pans for crisp edges.

• Don’t skip the potato head start: Potatoes need more time than most veggies and sausage. Par-roasting ensures they’re done.
• Don’t cut pieces unevenly: Different sizes cook at different speeds. Aim for 1/2-inch cubes and consistent slices.
• Don’t under-season: Potatoes and sausage benefit from bold spices and enough salt.

  Taste and adjust.

• Don’t crack eggs too early: Add them at the end so they don’t overcook while the veggies roast.

Variations You Can Try

• Southwest: Use chorizo, add corn and black beans, and finish with cilantro, avocado, and salsa.
• Italian: Swap in Italian sausage, add cherry tomatoes and mushrooms, and finish with basil and Parmesan.
• Smoky sweet: Use sweet potatoes instead of white potatoes, add red onion and Brussels sprouts, and season with extra smoked paprika.
• Veggie-forward: Go meatless with plant-based sausage or chickpeas. Add kale in the last 5 minutes so it wilts but stays vibrant.
• Spicy: Add crushed red pepper or a diced jalapeño. Serve with a drizzle of sriracha or chipotle aioli.
• Breakfast-for-dinner: Top with shredded cheddar or pepper jack in the final 2 minutes to melt, and serve with a simple side salad.

FAQ

Can I use pre-cooked sausage?

Yes.

Slice it into coins or chunks and add with the veggies. It will brown faster, so start checking a few minutes earlier to avoid drying it out.

What potatoes work best?

Baby potatoes and Yukon Golds hold their shape and crisp nicely. Russets also work but may need an extra drizzle of oil and careful turning to prevent sticking.

How do I keep the eggs from overcooking?

Create deep wells, crack the eggs in gently, and check at 5 minutes.

Pull the pan when the whites are set but the yolks still jiggle slightly; they’ll continue to set from residual heat.

Can I make this without eggs?

Absolutely. The hash is great on its own. You can also serve it with scrambled eggs, fried eggs, or a dollop of Greek yogurt on the side.

How can I make it lighter?

Use chicken or turkey sausage, go heavier on veggies, and reduce oil to 1–1.5 tablespoons.

You can also swap half the potatoes for cauliflower florets.

What if I don’t have smoked paprika?

Use regular paprika and add a pinch of cumin or chili powder. The flavor profile will shift slightly but still tastes great.

Can I prep this the night before?

Yes. Chop veggies and potatoes, and store them separately with a paper towel to absorb moisture.

In the morning, toss with oil and seasonings, then roast as directed.

My hash isn’t browning. What should I do?

Make sure the oven is fully preheated, use a metal sheet pan, spread everything in a single layer, and avoid too much moisture. If needed, increase the heat to 450°F for the last 5 minutes.

Is this gluten-free?

It can be.

Most sausages are gluten-free, but always check labels. The rest of the ingredients are naturally gluten-free.

How can I add more greens?

Stir in a few handfuls of baby spinach or chopped kale during the last 3–5 minutes of roasting. They’ll wilt quickly and add color and nutrients.

Wrapping Up

This Sheet Pan Breakfast Hash with Sausage & Veggies is the kind of recipe you’ll make on repeat.

It’s flexible, hearty, and requires almost no babysitting. Keep the basic formula—potatoes, sausage, veggies, spice—and change up the rest to suit your mood. Whether you’re feeding a crowd or planning weekday breakfasts, this one-pan meal keeps mornings simple and satisfying.

Add a hot cup of coffee, and you’re set.