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Easy Crispy 5-Ingredient Sheet Pan Breakfast Hash

easy crispy sheet pan breakfast hash - featured image

A quick and easy sheet pan breakfast hash with potatoes, bell peppers, sausage, and onions roasted to crispy perfection. Perfect for busy mornings and lazy weekends alike.

Ingredients

Scale
  • 2 medium Yukon gold or red potatoes (about 450g / 1 lb)
  • 1 large bell pepper (any color)
  • 8 oz (225g) breakfast sausage, sliced into rounds
  • 1 medium onion, roughly chopped
  • 2 tablespoons olive oil
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Wash and chop the potatoes into 1/2-inch (1.25 cm) cubes, leaving the skin on for texture.
  3. Core and dice the bell pepper into roughly 1-inch (2.5 cm) pieces.
  4. Peel and chop the onion into large chunks.
  5. Slice the sausage into 1/2-inch (1.25 cm) rounds. Optionally brown raw sausage in a skillet first.
  6. In a large mixing bowl, combine potatoes, bell pepper, onion, and sausage.
  7. Drizzle with olive oil and season generously with salt and freshly ground black pepper.
  8. Toss everything together until evenly coated with oil and seasoning.
  9. Spread the mixture in a single layer on a rimmed baking sheet, avoiding overcrowding.
  10. Roast in the oven for 20 minutes.
  11. Remove the pan and stir or flip the ingredients with a spatula or tongs.
  12. Return to the oven and roast for another 10-15 minutes until golden and crispy.
  13. Remove from oven and let rest for 5 minutes.
  14. Serve hot, optionally garnished with fresh herbs like parsley or chives.

Notes

Do not overcrowd the pan to ensure crispiness. Flip the hash halfway through cooking for even browning. Use olive oil instead of butter to avoid burning. Let the hash rest 5 minutes after roasting for better texture. For a vegetarian version, swap sausage for mushrooms or extra veggies. For gluten-free, use gluten-free sausage. Adding eggs on top is recommended to cook separately.

Nutrition

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