The Potato

Your humble, nutrient-dense, vegetable.


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WIC Egg potato hash

Sheet Pan Breakfast Hash

Eggs are nestled in a delicious hash of roasted potatoes, bell peppers, ham and red onion, all baked on a sheet pan for easy clean up in this breakfast dish. With 35 grams of carbohydrate and 25 grams of protein per serving, this is a great recovery meal after a morning workout.
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Course: Breakfast, Main Dish
Cuisine: American, Mexican
Keyword: breakfast, potato, potatoes
Servings: 4
Calories: 543kcal


  • Oven


  • 6 Medium red or yellow potatoes cut into large cubes
  • 1 Small red onion diced
  • 1 Red bell pepper diced
  • 1 Garlic clove minced
  • 1 Tablespoon olive oil
  • Season salt to taste
  • Black pepper to taste
  • 1 cup ham diced
  • 4 to 6 large eggs


  • Preheat oven to 425 ° F.
  • Line a large rimmed baking sheet (18” x 13”) with parchment paper.
  • Add potatoes, onion, red pepper, and garlic to pan. Make sure there is roughly 1/4 to 1/2 inches between pieces for even roasting.
  • Drizzle with olive oil, then sprinkle with seasoning salt and black pepper to taste. Toss lightly to evenly coat.
  • Sprinkle ham on top of the mixture.
  • Roast for 25 minutes, tossing half way through
  • Remove pan and make 4 to 6 wells in the mixture, evenly spaced. Crack eggs into each well and season with seasoning salt and pepper to taste.
  • Return to oven and bake for 8 to 10 minutes, or until eggs are set to desired doneness.
  • Remove pan from oven, and serve with green onions, sliced avocado, and hot sauce.



Time-Saving Tips: Cook everything but the eggs on Sunday evening, and refrigerate for breakfast throughout the week. When you’re ready to eat, cook a fresh egg to top your hash, and enjoy.


Calories: 543kcal | Carbohydrates: 53g | Protein: 25g | Fat: 28g | Cholesterol: 265mg | Sodium: 630mg | Potassium: 1782mg | Fiber: 11g | Vitamin C: 105mg
JPMA, Inc.