Sheet Pan Ham and Eggs Potato Hash

Sheet Pan Ham and Eggs Potato Hash is a hearty breakfast loaded with potatoes, veggies, ham, and eggs cooked to your liking. A satisfying breakfast, brunch, or dinner.

What you’ll love about Sheet Pan Ham and Eggs Potato Hash:

You know I love my sheet pan meals around here and this breakfast Sheet Pan Ham and Eggs Potato Hash is absolutely a must try! I think what I enjoy most about this meal (aside from the easy sheet pan concept) is the perfectly baked eggs nestled right in with all the potatoes, veggies, and ham. You have everything you need for a complete breakfast.

While this recipe does require some preparation it’s still very easy and somewhat fast to pull together. You can also customize the veggies and breakfast meat with your favorites, and the eggs can be baked as soft or hard as you like. Your family will love this fun sheet pan breakfast!

Ingredients:

• Avocado oil– or use olive or vegetable oil
• Potatoes– any potatoes work great such as russets, red or yellow, or baby potatoes
• Red and green bell peppers– add other veggies like mushrooms or zucchini
• Red onion– or yellow or sweet onion
• Ham– or use cooked bacon or breakfast sausage
• Seasoning salt– or use kosher salt and pepper along with seasonings you might enjoy
• Eggs
• Fresh parsley– cilantro and green onions are a nice addition.

How To make sheet pan ham and eggs potato hash:

Step 1. Heat oven to 425℉ and coat a large sheet pan with oil.

Step 2. In a large Ziploc bag add potatoes, oil, and seasoned salt. Seal bag and shake to combine. Add potatoes to the sheet pan. Do the same thing with the peppers and onions in the same Ziploc bag and toss in with the potatoes. Spread out in an even layer. Place in the oven and roast 15-minutes. Toss in ham and roast for another 15-20 minutes.

Step 3. Once the potatoes are tender, create 6 small spaces on the sheet pan where the eggs will sit. Spray with non-stick cooking spray or more oil and crack 1 egg in the center of each hole. Sprinkle the eggs with a little salt and place back in the oven for 8-15 minutes depending on how you like your eggs.

Step 4. When the eggs are cooked to your liking garnish the top with fresh parsley and serve.

Other Recipes You Might Enjoy:

• Sheet Pan Breakfast Quesadillas
• Au Gratin Potato Breakfast Bake
• Breakfast Strata with Bacon and Spinach
• Sheet Pan Eggs

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I appreciate your comments and reviews! Be sure to leave a comment or rating below for suggestions, questions, or if you make the recipe. I’d love to know how it turned out for you!

Let’s eat!

Sheet Pan Ham and Eggs Potato Hash

Sheet Pan Ham and Eggs Potato Hash is a hearty breakfast loaded with potatoes, veggies, ham, and eggs cooked to your liking. A satisfying breakfast, brunch, or dinner.

Print Pin Rate

Course: Breakfast, Brunch

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 4

Calories: 341kcal

Ingredients

• 4 small russet potatoes, scrubbed and cut in 1-inch pieces peeled or unpeeled
• 1 medium red pepper cut in 1-inch pieces
• 1 medium green pepper cut in 1-inch pieces
• 1 small red onion diced in chunks
• 3 tbsp avocado or olive oil, plus more if needed
• 1 1/2 tbsp seasoned salt, divided
• 1 cup cubed ham
• 6 eggs
• kosher salt
• chopped parsley for garnish
• non-stick cooking spray

Instructions

Heat oven to 425℉ and lightly oil large sheet pan.

• In a large Ziploc bag add potatoes, 2 tbsp oil, and 1 tbsp seasoned salt. Seal bag and shake to combine. Add potatoes to the prepared sheet pan. Add the peppers and onions to the same bag, with 1 tbsp olive oil and 1/2 tbsp seasoned salt. Seal and shake to combine. Toss the veggies with the potatoes and spread out in an even layer. Place in the oven and roast for 15-minutes. Toss in the ham cubes and roast for another 15-20 minutes.
• Once potatoes are tender, create 6 small spaces on the sheet pan where the eggs will sit. Spray with non-stick cooking spray or more oil and crack 1 egg in the center of each hole. Season the eggs with a little kosher salt and place back in the oven for 8-15 minutes depending on how you like your eggs.
• When the eggs are cooked to your liking garnish the top with fresh parsley and serve.

Notes

Tips:

Customize this sheet pan meal with your favorite veggies, cooked breakfast meats, and seasonings. 

 

Nutritional information is provided as a courtesy only and should be understood as an estimate rather than a guarantee. The Menu Maid makes no guarantees to the accuracy of this information.

Nutrition Facts
Servings: 4
Amount per serving
Calories	341
% Daily Value*
Total Fat 17.3g	22%
Saturated Fat 3.6g	18%
Cholesterol 246mg	82%
Sodium 12008mg	522%
Total Carbohydrate 35.4g	13%
Dietary Fiber 4.7g	17%
Total Sugars 5.1g
Protein 12.7g
Vitamin D 23mcg	116%
Calcium 76mg	6%
Iron 3mg	17%
Potassium 884mg	19%

 

Nutrition

Calories: 341kcal

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