Sheet-Pan Breakfast Hash With Sausage and Baked Eggs

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 1 1/2 lb (680 g) Yukon Gold potatoes, diced 1/2-inch
• 1 medium yellow onion, sliced
• 3 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 12 oz (340 g) smoked sausage (kielbasa/andouille), sliced 1/2-inch or 8 slices bacon, chopped
• 6 large eggs
• 1 tbsp hot sauce, plus more to taste
• 2 tbsp chopped parsley (optional)

Do This

• 1. Heat oven to 425°F (220°C). Line a rimmed sheet pan.
• 2. Toss potatoes + onion with oil, salt, paprika, garlic powder, and pepper.
• 3. Roast 20 minutes; flip/stir.
• 4. Add sliced sausage (or bacon). Roast 10 minutes more.
• 5. Make 6 little wells; crack in eggs; season lightly.
• 6. Bake 6–8 minutes until whites set (yolks still soft).
• 7. Finish with hot sauce (and parsley). Serve right away.

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Why You’ll Love This Recipe

• All the best breakfast flavors, made on one pan with minimal cleanup.
• Crispy-edged potatoes, savory sausage or bacon, and perfectly baked eggs in the same bite.
• Easy to scale up or down, and flexible with whatever seasonings you like.
• Hot sauce at the end ties it all together and wakes up the whole dish.

Grocery List

• Produce: Yukon Gold potatoes, yellow onion, fresh parsley (optional)
• Dairy: large eggs
• Pantry: olive oil, kosher salt, smoked paprika, garlic powder, black pepper, hot sauce
• Meat: smoked sausage (kielbasa or andouille) or bacon

Full Ingredients

For the sheet-pan hash base

• 1 1/2 lb (680 g) Yukon Gold potatoes, scrubbed and diced into 1/2-inch pieces
• 1 medium yellow onion, halved and sliced 1/4-inch thick
• 3 tbsp olive oil
• 1 1/2 tsp kosher salt
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp freshly ground black pepper

Choose your breakfast meat

• Option A (sausage): 12 oz (340 g) smoked sausage (kielbasa or andouille), sliced into 1/2-inch coins
• Option B (bacon): 8 slices bacon (about 8 oz / 225 g), chopped into 1-inch pieces

For the eggs and finishing

• 6 large eggs
• 1 tbsp hot sauce, plus more to taste
• 2 tbsp chopped fresh parsley (optional, for color and freshness)
• Optional: extra pinch of kosher salt and black pepper for the eggs

Step-by-Step Instructions

Step 1: Preheat the oven and prep your pan

Arrange a rack in the center of the oven and preheat to 425°F (220°C). Line a rimmed sheet pan (about 13 x 18 inches) with parchment paper for easier cleanup, or leave it bare for maximum browning.

If your kitchen runs cool and you want extra-crispy potatoes, you can place the empty sheet pan in the oven while it preheats, then carefully add the potatoes to the hot pan (use caution).

Step 2: Season the potatoes and onions

In a large bowl, combine the diced potatoes and sliced onion. Add 3 tbsp olive oil, 1 1/2 tsp kosher salt, 1 tsp smoked paprika, 1 tsp garlic powder, and 1/2 tsp black pepper.

Toss until everything is evenly coated and the spices look well distributed (no dry patches of seasoning).

Step 3: Roast the hash base

Spread the potato-onion mixture on the sheet pan in an even layer. Try not to pile it up; the more surface area touching the pan, the crispier it gets.

Roast for 20 minutes. The potatoes should start to brown at the edges and the onions will soften.

Step 4: Flip, then add sausage or bacon

Remove the pan from the oven and use a sturdy spatula to stir and flip the potatoes, scraping up any browned bits.

Add your chosen meat:

If using sausage: scatter the sliced sausage coins over the pan.

If using bacon: scatter the chopped bacon evenly (separate pieces so they crisp, not steam).

Return to the oven and roast for 10 minutes, until the meat is browned and the potatoes are tender with crisp edges.

Step 5: Make wells and crack in the eggs

Take the pan out of the oven. Use the back of a spoon to make 6 shallow wells in the hash (space them out so the eggs have room).

Carefully crack 1 egg into each well. If you want to be extra safe about shells, crack each egg into a small bowl first, then slide it into the well.

Season the eggs lightly with a tiny pinch of kosher salt and black pepper (go easy; the hash is already seasoned and sausage/bacon is salty).

Step 6: Bake just until the whites set

Return the pan to the oven and bake for 6 to 8 minutes, until the egg whites are set and opaque.

Timing notes:

6 minutes: softer, jammy yolks (my favorite).

8 minutes: firmer whites and slightly more set yolks.

If you prefer fully cooked yolks, bake 9 to 10 minutes, but keep an eye on it so the whites don’t over-tighten.

Step 7: Finish with hot sauce and serve

Drizzle 1 tbsp hot sauce over the pan (or serve hot sauce on the table so everyone can add their own). Sprinkle with 2 tbsp chopped parsley if using.

Scoop portions with a spatula, making sure each serving gets a good mix of crispy potatoes, browned meat, and an egg. Serve immediately while the potatoes are at their crispiest.

Pro Tips

• Cut the potatoes evenly. Aim for 1/2-inch dice so everything cooks at the same rate and browns nicely.
• Don’t overcrowd the pan. If your sheet pan is smaller than 13 x 18 inches, use two pans or the potatoes will steam instead of crisp.
• Flip thoroughly at the 20-minute mark. Turning exposes new sides to the hot pan, which is key for browned edges.
• Watch the eggs closely. Egg doneness can change fast in the last 2 minutes. Pull the pan as soon as whites are set.
• Customize the heat at the end. A vinegar-forward hot sauce brightens the richness of sausage/bacon and eggs.

Variations

• Cheesy finish: Sprinkle 1/2 cup (50 g) shredded cheddar over the hash right after the eggs come out; let it melt for 1 minute before serving.
• Sweet potato swap: Replace half (or all) of the potatoes with sweet potatoes; keep the same oven temperature and timing, but check tenderness at 25–30 minutes total for the hash base.
• Vegetarian version: Skip the meat and add 1 tsp smoked paprika plus 1/2 tsp onion powder for extra savoriness; finish with extra hot sauce or a spoonful of salsa.

Storage & Make-Ahead

Best fresh: This hash is crispiest right out of the oven.

Refrigerate: Store leftovers in an airtight container for up to 3 days. (The eggs will firm up more as they chill.)

Reheat: Warm on a sheet pan at 400°F (205°C) for 10–12 minutes until hot, or in a skillet over medium heat with a small splash of water and a lid for 3–5 minutes.

Make-ahead tip: Roast the potato-onion base and meat through Step 4, cool, and refrigerate up to 2 days. Reheat on a sheet pan at 425°F (220°C) for 8–10 minutes, then add eggs and bake as directed.

Nutrition (per serving)

Approximate, using smoked sausage and 4 servings: 520 calories; 22 g protein; 38 g carbohydrates; 28 g fat; 4 g fiber; 950 mg sodium. Values will vary based on bacon vs. sausage and the specific brands used.