Empty My Fridge
sheet pan sausage breakfast hash
Ingredients
- Sweet potato1
- Potato2
- Bell pepper2
- Red onion · halved sliced1
- Extra virgin olive oil2–3 tbsp
- Salt · ground1 tsp
- Garlic powder1 tsp
- Paprika1 tsp
- Cumin½ tsp
- Thyme · dried½ tsp
- Black pepper · ground
- Chicken sausage1 lb
- Cheddar cheese · shredded¾ cups
- Egg4–6
- Hot sauce
Instructions
- Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment.
- Add the sweet potatoes, potatoes, both bell peppers and onion to the sheet. Drizzle with olive oil, then season with the salt, garlic powder, paprika, cumin, thyme and black pepper. Toss with clean hands to coat, and spread in a single layer.
- Bake the vegetables for 20 minutes.
- Turn the vegetables over with a spatula. Cut the sausage out of its casing into 1-inch pieces and place them on the sheet, nestling them into gaps where possible.
- Bake for 15 minutes.
- Sprinkle the vegetables with cheese if using. Crack the eggs onto the sheet over the vegetables, not the sausage, and season with salt and pepper.
- Bake for 7 to 10 minutes more, depending on how set you like the eggs; 7 to 8 minutes gave the creator perfect eggs.
- Serve immediately with hot sauce or salsa.
Summarized from Ambitious Kitchen's video. Watch it for the details.
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OnionEggCheeseBell pepperPotatoRed onionCheddar cheeseSausage
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