Sheet Pan Sausage and Potato Hash with Eggs

• •1.5 lb Yukon Gold or Russet potatoes, diced into 1/2-inch pieces
• •1 lb Italian sausage (mild or hot), removed from casing and crumbled
• •1 medium yellow onion, diced
• •1 large bell pepper (any color), diced
• •3 garlic cloves, minced
• •2 tablespoon olive oil
• •1 teaspoon smoked paprika
• •0.5 teaspoon dried thyme
• •0.8 teaspoon salt
• •0.5 teaspoon black pepper
• •4 large eggs
• •2 tablespoon fresh parsley, chopped, for garnish

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large, rimmed sheet pan with parchment paper for easier cleanup.

2. 2

   In a large bowl, combine the diced potatoes, diced onion, diced bell pepper, olive oil, smoked paprika, dried thyme, salt, and black pepper. Toss well to ensure all vegetables are evenly coated.

3. 3

   Spread the seasoned vegetables in a single layer on the prepared sheet pan. Place the sheet pan in the preheated oven and roast for 15 minutes.

4. 4

   While the vegetables are roasting, crumble the Italian sausage (if using bulk sausage) or slice into bite-sized pieces (if using links).

5. 5

   After 15 minutes, carefully remove the sheet pan from the oven. Add the crumbled sausage and minced garlic to the pan. Toss everything together, ensuring the sausage is distributed evenly amongst the vegetables. Spread everything back into a single layer.

6. 6

   Return the sheet pan to the oven and continue to roast for another 15-20 minutes, or until the potatoes are tender and golden brown, and the sausage is cooked through and slightly browned.

7. 7

   Remove the pan from the oven. Using the back of a spoon or spatula, create four small wells in the hash, spaced apart. Carefully crack one egg into each well.

8. 8

   Return the sheet pan to the oven and bake for an additional 8-12 minutes, or until the egg whites are set and the yolks are cooked to your desired doneness (runny yolks are often preferred for hash).

9. 9

   Garnish with fresh chopped parsley and serve immediately directly from the sheet pan or plated.

Chef's Tips

• 💡For crispier potatoes, ensure they are cut into uniform, small pieces (about 1/2-inch cubes) and spread in a single layer without overcrowding the pan. If your sheet pan is too small, use two pans.
• 💡Don't skip the parchment paper! It makes cleanup a breeze and prevents sticking.
• 💡Adjust the cooking time for the eggs based on your preference. For very runny yolks, bake closer to 8 minutes; for firmer yolks, bake longer.
• 💡Feel free to customize with other vegetables like zucchini, sweet potatoes, or mushrooms. Add them at the same time as the initial potato roast.
• 💡If you prefer a spicier kick, use hot Italian sausage or add a pinch of red pepper flakes with the initial seasonings.