Everybody loves breakfast hash! This sheet pan breakfast hash recipe includes crisp sweet potatoes, caramelized onions, maple sausage, and peppery eggs in one beautiful dish you’ll definitely be making on repeat.

Close up view of eggs, sweet potatoes and sausage on a sheet pan.

Sweet and salty maple sausage, tender sweet potatoes, and diced onion caramelize perfectly in the oven, making a salty base that’s just right for topping with eggs. 

This amazing sheet pan breakfast hash is your one-stop dish for flavor and color: bright orange potatoes, deliciously browned sausage, and onions and eggs just crisping on the edges. It makes for a dish that’s beautiful, bold, creative, and oh-so-satisfying.

About this breakfast hash

There are so many ways to make this sheet pan hash, you’ll want to make a different variety every weekend!

Everyone loves roasted veggies and sausage, and if the brunch craze has taught us anything, it’s that there’s one foolproof way to improve any dish: put an egg on it!

This recipe uses a classic mix of diced sweet potatoes, onions, and breakfast sausage, but you can try it with green peppers, crumbled bacon, cooked crumbled chorizo, or hash brown potatoes. 

And, if you’re in the mood for scrambled eggs, try whisking your eggs and pouring them over your sheet pan and baking until the dish is set. You’ll have an egg hash you can serve in tasty squares.

However you hash it out, you’ll be sure to come back to this recipe on the r-egg-ular. Too cheesy? Nah, a little sprinkle of shredded cheese is delicious on breakfast hash.

Breakfast hash being scooped up on a wooden spoon.

What you need

  • Avocado or Olive Oil – This will help everything crisp up and also prevent things from sticking.
  • Sweet Potatoes – Russet or yukon gold would also work if that’s what you prefer.
  • Onion – Yellow, red, shallots, they’ll all work!
  • Salt & Pepper – Of course!
  • Maple Sausage Links – Turkey or pork, up to you!
  • Eggs – These get put on towards the end of the cook time so you can control how well done they get.
  • Fresh Herbs – These are for garnishing and freshening everything up. We recommend chives and parsley.
Overhead view of sweet potatoes, sausage, an onion, eggs, and fresh herbs.

How to make it

Preheat oven to 400ºF. Toss diced onion and sweet potato with oil and spread on a rimmed sheet pan. Sprinkle with salt and pepper and top with sausage.

Sweet potatoes, onion, and uncooked sausage on a sheet pan.

Bake for 20 minutes, stirring halfway through cooking time. 

Partially cooked sweet potatoes, onions and sausage.

Create 4 areas on the sheet pan for the eggs. Crack the eggs into each section and cook for another 7-11 minutes. 

Overhead view of four uncooked eggs on a sheet pan with sweet potatoes and sausage.

Remove from the oven and garnish with chives and parsley. Enjoy immediately! 

Overhead view of a sheet pan full of breakfast food including eggs.

How to make this recipe your own

  • This recipe is great with maple sausage links, or sub your favorite breakfast meat like cubed honey ham, bacon pieces, or crumbled sausage. If you use cooked ham or uncooked bacon, you can add them 10 minutes into cooking when you stir the potatoes, as they won’t take as long to cook through as the uncooked maple sausage links.
  • If you don’t have sweet potatoes on hand, you can use frozen hash brown potatoes. Bake for about 20 minutes, or according to package directions, before using a spoon to make wells in the hashbrowns for the eggs. Put the pan back in the over for 7-11 minutes until eggs are cooked to your liking. 
  • If you like cheesy breakfast hash, try a little gruyere or blue cheese, a few walnuts, and a drizzle of honey or maple syrup. Cheddar is also always a great choice and goes really well with the fresh chive garnish.
  • If you like a little heat with your hash, you can top with sriracha or hot sauce, or mix a little sour cream and sriracha together.
Eggs, sausage, and sweet potatoes on a sheet pan.

Make Ahead Ideas

If you’re making this hash on a busy morning, you can prep the ingredients the day before: dice the onion, peel and cut the potatoes, chop the sausage, chop your herbs, and store all ingredients separately in the refrigerator. 

If you peel and cut your potatoes ahead of time, make sure to store them in water in the fridge so that they don’t turn brown.

Storage Suggestions

Store leftovers in the refrigerator in an airtight container for up to 3 days. It is not recommended to save the eggs if the yolks are runny.

Reheating Tips

Reheat your hash on the stove top in a pan, and crack a fresh egg if you like. Or, serve leftover hash as a side with a bowl of chili or a simple grilled cheese. 

Close up of sheet pan breakfast hash.

More sheet pan recipes

Close up of eggs, sausage, and sweet potatoes.

Get the Recipe: Sheet Pan Breakfast Hash

Everybody loves breakfast hash! This sheet pan breakfast hash recipe includes crisp sweet potatoes, caramelized onions, maple sausage, and peppery eggs in one beautiful dish you’ll definitely be making on repeat.
5 from 1 vote

Ingredients

  • 1 tablespoon avocado or olive oil
  • 2 large sweet potatoes peeled and diced
  • 1 medium onion diced
  • 1/2 teaspoon coarse salt
  • ¼ teaspoon ground black pepper
  • 6-8 maple sausage links uncooked
  • 4 large eggs
  • 2 tablespoons chopped fresh chives
  • chopped fresh parsley for garnish

Instructions

  • Preheat oven to 400ºF.
  • Toss diced onion and sweet potato with oil. Spread the mixture on a rimmed sheet pan in a single layer and sprinkle with the salt and pepper
  • Dice sausage links into thirds and spread across the pan with the potatoes and onions. Bake for 20 minutes, stirring halfway through cooking time.
  • Using a spatula or spoon, create 4 areas on the sheet pan for the eggs. Crack the eggs into each section and return to the oven to cook for another 7-11 minutes, depending on how you prefer your eggs.
  • Once the eggs are cooked to your liking, remove from the oven and garnish with the chopped chives and fresh parsley. Serve immediately!
Calories: 294kcal, Carbohydrates: 26g, Protein: 12g, Fat: 16g, Saturated Fat: 5g, Trans Fat: 1g, Cholesterol: 185mg, Sodium: 607mg, Potassium: 558mg, Fiber: 4g, Sugar: 6g, Vitamin A: 16293IU, Vitamin C: 5mg, Calcium: 68mg, Iron: 2mg