Sheet Pan Breakfast Hash
With less than 10 ingredients, this sheet pan breakfast hash is a perfect meal prep staple. Top with some eggs in the morning, and you’re looking at a delicious, nutrient dense breakfast with 30g of protein!
Ingredients needed for sheet pan breakfast hash
Onion
Bell pepper
Potatoes
You could do white potatoes, sweet potatoes, or a mix of both!
Chicken Sausage
While any type of breakfast meat could work in this recipe…I prefer to use a chicken or turkey sausage to reduce excess calories from fat. I personally use the Whole Foods Chicken Sausage, like the apple chicken sausage used specifically in this recipe. If you happen to have a Trader Joes nearby…there are some great options from TJ’s as well!
Oil, salt, & pepper
KALE
Adding in the kale is optional…but why not pack in some extra nutrients?
How to make sheet pan breakfast hash
Prep your ingredients by chopping your onion, bell pepper, potatoes, and sausage. Add all four to a sheet pan with a drizzle of oil and a sprinkle of salt and pepper. Mix well and spread into a single layer. Bake for 20 minutes at 450F – flipping after 10 minutes.
While the hash is baking, rinse and chop your kale (if needed). After the hash has baked for 20 minutes, add in the kale and bake for an additional 5 minutes.
NOTES
I use a half sheet pan since my oven is on the smaller side, but you could certainly double this recipe for more portions if you bake on full-sized sheet pans! However, it is important that you have a single layer of ingredients (and not an overcrowded pan) to allow the hash to crisp and brown. If I double this recipe, I prefer to cook 1 sheet pan at a time in the middle rack of my oven for best results!
For another high protein meal prep breakfast, check out my sausage, egg, and cheese casserole!
Sheet Pan Breakfast Hash
Print Recipe
Ingredients
- 0.5 medium onion, yellow
- 1 medium bell pepper, any color
- 4 links chicken sausage roughly one 12oz pack
- 2 medium potatoes, russet
- 1 tbsp olive oil
- 0.25 tsp salt or to taste
- 0.25 tsp pepper or to taste
- 3 cups kale 1 small bunch, rinsed and chopped
Instructions
- Pre-heat oven to 450F
- Chop onion, bell pepper, potatoes, and sausage
- Add chopped items to a sheet pan with a drizzle of oil and a sprinkle of salt and pepper. Mix well and spread into a single layer.*I use a half sheet pan since my oven is on the smaller side, but you could certainly double this recipe for more portions if you bake on full-sized sheet pans. It's important that you have a single layer of ingredients (and not an overcrowded pan) to allow the hash to crisp and brown.**If I double this recipe, I prefer to cook 1 sheet pan at a time in the middle rack of my oven for best results!
- Bake for 20 minutes – flipping after 10 minutes
- While the hash is baking, rinse and chop your kale (if needed)
- After the hash has baked for 20 minutes, add in the kale and bake for an additional 5 minutes
- Serve topped with egg(s) immediately or separate into containers to store in the fridge
