Sheet Pan Breakfast Hash with Eggs
By Recipes Worth Cooking Test Kitchen

Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 4
Difficulty: Easy
Cuisine: American

Description:
Crisp potatoes, peppers, onions, and baked eggs cook together on one sheet pan for a practical breakfast or brunch.

Ingredients:
- 1.50 Pound Yukon Gold potatoes
- 2.00 Tablespoon olive oil
- 1.00 Teaspoon kosher salt
- 0.50 Teaspoon black pepper
- 0.50 Cup cheddar cheese
- 0.25 Cup scallions
- 1.00 Cup bell pepper
- 0.75 Cup red onion
- 1.00 Teaspoon smoked paprika
- 4.00 Piece eggs

Instructions:
<ol><li>Heat the oven to 425 F and place a rimmed sheet pan in the oven while it heats.</li><li>Toss potatoes, bell pepper, onion, olive oil, smoked paprika, salt, and pepper in a large bowl.</li><li>Carefully spread the mixture on the hot sheet pan in an even layer.</li><li>Roast for 25 minutes, turning once, until the potatoes are browned and tender.</li><li>Make 4 shallow wells in the hash and crack an egg into each one.</li><li>Sprinkle with cheddar and bake 6 to 9 minutes more, until the whites are set.</li><li>Finish with scallions and serve while the eggs are still soft.</li></ol>

Notes:
<ul><li>Cut the potatoes small so they cook before the eggs are added.</li><li>For firmer yolks, bake the eggs 2 to 3 minutes longer.</li><li>The roasted hash base can be made a day ahead and reheated before adding eggs.</li></ul>

Source: https://recipesworthcooking.com/sheet-pan-breakfast-hash-eggs/export/