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Sheet Pan Breakfast Hash! You are going to love this quick and easy dinner (or breakfast) idea. Roasted potatoes, zucchini, peppers, beans, corn and eggs. High-protein, vegetarian and gluten-free. | www.delishknowledge.com

Sheet Pan Breakfast Hash

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast, Dinner
  • Cuisine: Healthy, Vegetarian, Gluten-Free

Description

Sheet Pan Breakfast Hash! You are going to love this quick and easy dinner (or breakfast) idea. Roasted potatoes, zucchini, peppers, beans, corn and eggs. 


  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast, Dinner
  • Cuisine: Healthy, Vegetarian, Gluten-Free
  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast, Dinner
  • Cuisine: Healthy, Vegetarian, Gluten-Free
Scale

Ingredients

  • 1 pound The Little Potato Company potatoes, Terrific Trio variety
  • 2 cups sliced zucchini 
  • 1 medium bell pepper, chopped 
  • 1 tablespoon minced garlic cloves 
  • 2 tablespoons olive oil 
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon ground paprika
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper 
  • 1 cup corn kernels (fresh, thawed from frozen or canned) 
  • 1 can black beans, drained and rinsed 
  • 4 large eggs 
  • Cheddar cheese
  • Chopped cilantro, for garnish 

Instructions

  1. Preheat oven to 425 degrees F. 
  2. Halve the potatoes or quarter those that are large. Place in a large bowl along with the zucchini, pepper, olive oil, garlic, spices and salt and pepper. Place in a single layer and roast until potatoes are tender, about 25-30 minutes. 
  3. Add the black beans and corn and stir together. Make 4 little wells in the pan, gently cracking the one egg in each one, trying to keep the yolk intact. Sprinkle with shredded cheese then season the eggs with a bit of salt and pepper then place back in the oven and bake another 5-7 minutes until egg whites are just set. The eggs will continue to cook once you remove the pan from the oven and the eggs are very easy to overcook. Therefore, I recommend taking them out once whites are just opaque. 
  4. Remove from oven and garnish with cilantro, if desired. Divide among 4 plates and serve immediately. (P.S.- this meal tastes awesome with hot sauce! Hot sauce + crispy potatoes + eggs = my jam.) 

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