Sheet Pan Breakfast Hash with Eggs

A good breakfast hash should have crisp potato edges, tender vegetables, and eggs that are set but not rubbery.

This version uses a hot sheet pan so the potatoes brown instead of steaming, then the eggs bake directly into little pockets in the hash.

The first roast is for the potatoes, peppers, and onions.

Once they have color, you make shallow wells and add the eggs.

That keeps the whites contained and gives you more control over the yolks.

Serve the hash right from the pan with hot sauce, herbs, or avocado.

Leftover potato mixture reheats well, but fresh eggs are best, so bake only as many eggs as you plan to eat right away.

For another recipe in this seed collection, try Spinach Feta Egg Bake or Greek Yogurt Pancakes with Blueberry Compote.