Mornings can be a little hectic, right? Sometimes finding great Breakfast Ideas that are both delicious and simple feels like a huge challenge. We often settle for the same old cereal or toast because we just don’t have the time or energy for anything complex.
Well, what if I told you that a warm, satisfying, and totally impressive breakfast is easier than you think? This sheet pan hash brown bake is about to become your new favorite. It’s one of those amazing Easy Breakfast Ideas you’ll make again and again.
Jump To:
Why You’ll Love This Recipe
First off, the cleanup is an absolute breeze. Everything cooks on one single sheet pan. That means no pile of pots and pans to deal with after you eat. More time for coffee is always a win in my book.
The textures are just incredible. You get super crispy, golden brown hash browns around the edges, with softer potatoes in the middle. Then you have perfectly cooked eggs nestled right in. It is a truly wonderful savory breakfast.
This recipe is also so easy to customize. You can add cheese, different spices, or other veggies. It’s a fantastic base for all sorts of creative Breakfast Ideas. You can really make it your own.
It’s perfect for feeding a family or for a weekend brunch with friends. It looks so impressive when it comes out of the oven, but it is secretly one of the most simple Easy Breakfast Ideas around. No one needs to know how little effort it took.
Ingredients
For The Hash Browns
- 1 20 ounce bag Frozen Shredded Hash Browns
- 4 Tablespoons Unsalted Butter, melted
- 1 teaspoon Kosher Salt
- 1/4 teaspoon Black Pepper
- 6 Eggs
For The Avocado Tomato Salsa (Optional)
- 2 Avocados, diced
- 2 Tomatoes, diced (or about 2 cups of cherry tomatoes, quartered)
- 2 Tablespoons chopped Cilantro Leaves
- 1 Tablespoon diced Shallots
- 2 teaspoon Lime Juice
Step By Step Instructions
Step 1: Get Your Pan Ready
First things first, let’s get that oven going. Preheat it to 425 degrees Fahrenheit. While it’s heating up, grab a large sheet pan and line it with parchment paper. This is a key step for easy cleanup and to stop the potatoes from sticking.
Step 2: Prepare And Bake The Hash Browns
Spread the frozen hash browns evenly across your prepared sheet pan. Drizzle the melted butter all over the top. Then, sprinkle on the salt and pepper. Gently toss everything together so the potatoes are lightly coated.
Pop the pan into the oven and bake for 35 to 40 minutes. You’re looking for a beautiful golden brown color. About halfway through, take the pan out and use a spatula to stir the potatoes. This helps the ones in the center get a chance to become crispy too.
The goal is to get them mostly crisp before the eggs go in. Don’t be afraid to leave them in a few extra minutes if they need it. This is one of those Quick Breakfast Ideas that relies on getting the base just right.
Step 3: Make The Fresh Salsa
While the potatoes are baking, you have time to whip up the salsa. This part is optional but highly recommended. In a medium bowl, combine the diced avocados, tomatoes, cilantro, shallots, and lime juice. It’s a simple mix that adds so much fresh flavor.
Give it a gentle stir and season with a little salt and pepper. If you like a bit of a kick, feel free to add a dash of hot sauce or a small pinch of red pepper flakes. This salsa really completes the savory breakfast experience.
Step 4: Create Wells For The Eggs
Once the hash browns are perfectly golden and crisp, carefully remove the pan from the oven. Using the back of a spoon, create six little wells or indentations in the layer of potatoes. This is where your eggs will sit.
Step 5: Add The Eggs And Bake Again
Gently crack one egg into each of the wells you just made. Be careful not to break the yolks. This is the fun part where this dish really comes together into a complete breakfast food masterpiece.
Return the pan to the oven. Now, the cooking time depends on how you like your eggs. For soft, runny yolks, bake for about 5 minutes. If you prefer your yolks fully cooked, leave them in for about 8 minutes. Keep a close eye on them!
Step 6: Serve And Enjoy Your Creation
Once the eggs are cooked to your liking, take the pan out of the oven. Your delicious sheet pan breakfast is ready! Serve it up immediately while it’s hot and crispy. Spoon that fresh avocado tomato salsa right over the top and dig in.
How To Store Leftovers
If you happen to have any leftovers, storing them is simple. Let the hash brown and egg bake cool down completely. Then, place it in an airtight container and store it in the refrigerator for up to 2 days.
For the best results, I suggest storing the salsa separately in its own airtight container. The lime juice will help keep the avocado from browning too quickly, but it’s best enjoyed fresh.
When you’re ready to reheat, the oven or an air fryer is your best bet. This will help the hash browns get crispy again. A few minutes at 350 degrees Fahrenheit should do the trick. The microwave works in a pinch, but the potatoes will be softer.
Tips
For the crispiest potatoes, make sure you don’t overcrowd the pan. The hash browns need space to brown, not steam. If you want a larger batch, it’s much better to use a second sheet pan. This is a top tip for great Easy Breakfast Ideas.
Pay attention to your hash browns. Some brands come pre seasoned. Check the packaging. If they are plain shredded potatoes, they will need a good amount of salt to bring out their flavor. Always taste and adjust seasoning at the end if needed.
Don’t be afraid to customize. You can add shredded cheese over the potatoes before you add the eggs. Crumbled bacon or sausage would also be a delicious addition for an even heartier savory breakfast.
When it comes to Quick Breakfast Ideas, timing is key. Keep a close watch on your eggs. They can go from perfectly runny to firm very quickly, so stay near the oven during that final baking stage to get them just how you like them.
Conclusion
And there you have it! This sheet pan hash brown bake is one of the most versatile Breakfast Ideas out there. It’s simple enough for a weekday morning but also special enough for a weekend brunch.
It proves that you don’t need a lot of fuss or a sink full of dishes to make a fantastic meal. This recipe is all about great flavor, satisfying textures, and making your morning a little bit easier and a whole lot tastier. It’s a wonderful breakfast food for any occasion.
I hope you give this one a try. It’s a recipe that brings a lot of comfort and joy to the breakfast table. Enjoy every crispy, savory bite. It is sure to become one of your favorite Breakfast Ideas.
FAQ
Can I Use Fresh Potatoes Instead Of Frozen Hash Browns?
Yes, you definitely can. You will need to shred about 1.5 pounds of russet potatoes. After shredding, it is very important to squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. This step is crucial for getting them crispy.
What Other Toppings Can I Add?
The sky is the limit! Besides the salsa, you could add a dollop of sour cream or Greek yogurt. Crumbled bacon, cooked sausage, or chopped green onions are all fantastic choices. It is one of those Breakfast Ideas that you can easily adapt.
Is This Recipe Good For Meal Prep?
It can be. You can bake the hash browns ahead of time and store them in the fridge. When you’re ready to eat, just reheat them, create the wells, and bake the eggs fresh. This makes it one of the best Quick Breakfast Ideas for busy mornings.
Can I Make This A More Complete Breakfast Food?
Absolutely. To make it a more substantial meal, you can add some diced bell peppers or onions to the hash browns before baking. You can also sprinkle some shredded cheddar or Monterey Jack cheese over the top during the last few minutes of cooking with the eggs.
Sheet Pan Hash Brown Bake
A warm, satisfying, and impressive breakfast is easier than you think! This sheet pan hash brown bake is about to become your new favorite. It’s one of those amazing easy breakfast ideas you’ll make again and again. With crispy, golden hash browns and perfectly cooked eggs, it’s a truly wonderful savory breakfast that’s simple to customize.
Requirements
Ingredients
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Line a large sheet pan with parchment paper.
- Spread the frozen hash browns evenly across your prepared sheet pan. Drizzle the melted butter all over the top. Then, sprinkle on the salt and pepper. Gently toss everything together so the potatoes are lightly coated. Bake for 35 to 40 minutes, or until a beautiful golden brown color. About halfway through, take the pan out and use a spatula to stir the potatoes, helping them become crispy.
- While the potatoes are baking, prepare the optional salsa. In a medium bowl, combine the diced avocados, tomatoes, cilantro, shallots, and lime juice. Give it a gentle stir and season with a little salt and pepper.
- Once the hash browns are perfectly golden and crisp, carefully remove the pan from the oven. Using the back of a spoon, create six little wells or indentations in the layer of potatoes.
- Gently crack one egg into each of the wells. Return the pan to the oven. Bake for about 5 minutes for soft, runny yolks, or about 8 minutes for fully cooked yolks. Keep a close eye on them.
- Once the eggs are cooked to your liking, take the pan out of the oven. Serve it up immediately while it’s hot and crispy. Spoon the fresh avocado tomato salsa right over the top and enjoy.
Notes
For the crispiest potatoes, make sure you don’t overcrowd the pan. If you want a larger batch, it’s much better to use a second sheet pan.
Pay attention to your hash browns. Some brands come pre seasoned. Check the packaging. If they are plain shredded potatoes, they will need a good amount of salt to bring out their flavor. Always taste and adjust seasoning at the end if needed.
Don’t be afraid to customize. You can add shredded cheese over the potatoes before you add the eggs. Crumbled bacon or sausage would also be a delicious addition for an even heartier savory breakfast.
Keep a close watch on your eggs. They can go from perfectly runny to firm very quickly, so stay near the oven during that final baking stage to get them just how you like them.
If you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. For best results, store the salsa separately. Reheat the hash brown and egg bake in the oven or an air fryer to help the hash browns get crispy again.
Nutrition
Calories
Sugar
Fat
Carbs
