Can I prep this breakfast hash ahead of time?

Absolutely! You can chop all the veggies the night before and store them in an airtight container in the fridge. Just toss them with oil and spices right before roasting. The eggs should always be added fresh though - they don't hold up well when pre-cooked.

Help! My potatoes always turn out soggy. What am I doing wrong?

Oh honey, I've been there! The three golden rules for crispy potatoes: 1) Pat them dry before roasting, 2) Don't overcrowd the pan (use two pans if needed), and 3) Make sure your oven is fully preheated. That blast of initial heat is crucial for getting that perfect crisp.

What's the best way to make this recipe for a crowd?

Easy peasy! Just double (or triple) the ingredients and divide between two sheet pans. Rotate the pans halfway through cooking for even browning. For bigger groups, I'll sometimes roast the veggie mix first, then transfer it to a large serving platter and top with fried eggs cooked separately.

Can I use frozen vegetables instead of fresh?

You can, but they'll release more moisture during cooking. If using frozen, spread them on a towel to thaw and pat dry first. And maybe add an extra 5 minutes to the initial roasting time to account for the extra water content.

How do I know when the eggs are done?

This is where personal preference comes in! For runny yolks, pull when the whites are just set but still jiggle slightly when you shake the pan (about 8-9 minutes). For firm yolks, go the full 10 minutes. Remember - eggs keep cooking a bit after you take them out, so err on the side of underdone if you're unsure!

5-Star Sheet-Pan Breakfast Hash for Busy Mornings

Name: "5-Star Sheet-Pan Breakfast Hash for Busy Mornings"
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 cups diced potatoes; 1 cup diced bell peppers; 1 cup diced onions; 4 eggs; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika

Description

A quick and easy sheet-pan breakfast hash with crispy potatoes, eggs, and vegetables.

Ingredients

2 cups diced potatoes
1 cup diced bell peppers
1 cup diced onions
4 eggs
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika

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Instructions

Preheat oven to 400°F.
Toss potatoes, bell peppers, and onions with olive oil, salt, pepper, and paprika.
Spread evenly on a sheet pan.
Roast for 20 minutes.
Make small wells in the hash and crack eggs into them.
Bake for another 10 minutes or until eggs are set.

Notes

Use any vegetables you prefer.
Adjust seasoning to taste.
Serve immediately.

Prep Time: 10 mins
Cook Time: 30 mins
Category: Breakfast
Method: Roasting
Cuisine: American