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

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

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)

Method
 

  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.