Introduction

This easy Sheet Pan Breakfast Hash is a simple, hearty breakfast made with crispy baby potatoes, sweet cherry tomatoes, caramelized onion, and baked eggs. Everything cooks together on one sheet pan, which means less prep, fewer dishes, and a satisfying breakfast with minimal effort.

Finish it with creamy avocado, tangy goat cheese, fresh parsley, or a little hot sauce for extra flavor. It is an excellent option for a relaxed weekend breakfast or an easy brunch.

Quick Recipe Overview

Prep Time: 10 minutes
Cook Time: 30–35 minutes
Total Time: 40–45 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: American
Calories: Approximately 330 per serving

Ingredients

1–2 tablespoons butter, melted
1 cup cherry tomatoes
¾–1 lb baby potatoes, quartered
1 yellow onion, thinly sliced
½–1 teaspoon sea salt
¼ teaspoon black pepper
4–6 eggs

Optional Toppings

Goat cheese
Fresh parsley
Avocado
Hot sauce

Step-by-Step Instructions

1. Preheat the oven

Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper if desired for easier cleanup.

2. Prepare the vegetables

Add the quartered baby potatoes, sliced yellow onion, and cherry tomatoes to the sheet pan. Drizzle the melted butter over everything.

Season with sea salt and black pepper, then toss well so the vegetables are evenly coated.

3. Roast the potatoes and vegetables

Spread everything into an even layer. Roast for about 20–25 minutes, stirring once halfway through.

The potatoes should begin to turn golden and become tender, while the onions soften and the tomatoes start to blister.

4. Add the eggs

Remove the sheet pan from the oven. Make 4–6 small spaces among the vegetables and carefully crack an egg into each space.

Return the pan to the oven and bake for another 5–8 minutes, or until the egg whites are set and the yolks reach your preferred doneness.

5. Add your toppings

Remove the breakfast hash from the oven and let it cool for a minute or two. Finish with goat cheese, fresh parsley, sliced avocado, or hot sauce.

Serve immediately.

Recipe Tips for Success

Cut the potatoes evenly: Similar-sized pieces cook at roughly the same rate.
Don’t overcrowd the pan: Spread the potatoes and vegetables into one layer so they roast instead of steam.
Use enough butter: It helps the potatoes brown while adding flavor.
Watch the eggs carefully: They can go from runny to fully cooked quickly during the final minutes.
For crispier potatoes: Give the potatoes a few minutes in the oven before adding the tomatoes and onion if you prefer extra-crispy edges.
Season to taste: Start with ½ teaspoon of salt and add more after cooking if needed.

Ingredient Substitutions

Baby potatoes: Yukon Gold or red potatoes can be cut into small pieces and used instead.
Butter: Olive oil works well as an alternative.
Cherry tomatoes: Grape tomatoes can be substituted.
Yellow onion: Red or white onion can also work.
Goat cheese: Feta or shredded Parmesan can provide a different flavor.
Avocado: Simply leave it out if you don’t have any.

Recipe Variations

Bacon Breakfast Hash

Add cooked, crumbled bacon after the vegetables have roasted for a savory variation.

Spicy Breakfast Hash

Add red pepper flakes or your favorite hot sauce before serving.

Vegetable Breakfast Hash

Add chopped bell peppers, spinach, or other vegetables you have available.

Cheesy Breakfast Hash

Sprinkle shredded cheese over the roasted vegetables before adding the eggs.

Storage and Reheating

Store leftover hash in an airtight container in the refrigerator for up to 3 days.

For the best texture, reheat it in a skillet or oven until warmed through. If the eggs are already cooked, avoid overheating them because the yolks can become firm and dry.

For meal prep, you can roast the potato and vegetable mixture ahead of time and add freshly cooked eggs when serving.

Serving Suggestions

Serve this breakfast hash on its own or alongside:

Toast or crusty bread
Fresh fruit
Greek yogurt
A simple green salad
Extra avocado
Hot sauce

A sprinkle of goat cheese and fresh parsley adds a nice finishing touch.

Nutrition Information

Estimated per serving, without optional toppings:

Calories: 330
Protein: 14 g
Carbohydrates: 38 g
Fat: 15 g
Saturated Fat: 6 g
Fiber: 5 g
Sugar: 6 g
Sodium: 500 mg

Nutrition information is an estimate and will vary depending on the exact ingredients and portion sizes used.

Frequently Asked Questions

Can I make this breakfast hash with larger potatoes?

Yes. Larger potatoes work well, but cut them into small, evenly sized pieces so they cook through in the available time.

Can I use olive oil instead of butter?

Absolutely. Olive oil is a simple substitute and works especially well for roasting the potatoes and vegetables.

How do I get crispy potatoes?

Make sure the potatoes are spread out in a single layer and aren’t crowded together. A hot oven and enough space around the potatoes help them develop golden, crispy edges.

Can I add more eggs?

Yes. You can use 4–6 eggs depending on how many servings you want and how egg-heavy you prefer your breakfast hash.

Can I prepare the vegetables ahead of time?

Yes. You can cut the potatoes and onions and store them covered in the refrigerator until you’re ready to roast them.

What can I use instead of goat cheese?

Feta, Parmesan, or another cheese you enjoy can be used. You can also leave the cheese out entirely.

Can I make this recipe spicy?

Yes. Hot sauce is an easy option, or add red pepper flakes or a pinch of chili powder before roasting.

Final Thoughts

This Sheet Pan Breakfast Hash is proof that a satisfying breakfast doesn’t need to be complicated. Crispy potatoes, roasted tomatoes, sweet onions, and baked eggs all come together on one pan, while your favorite toppings let you customize each serving.

It’s easy enough for a weekday morning but special enough for a weekend brunch.