A simple way to create breakfast or brunch with hash browns, sausage, and eggs. Crispy sheet pan hash browns bake up in the oven, hands-off – pan to table in under an hour!
I’m a total convert for sheet pan meals, aren’t you? They have so much going for them! It’s less hands-on than stove top cooking. You can prepare a meal for the fam in one pan. With the steady, even heat of the oven, foods with natural sugars caramelize rather than scorch. Oven baking is generally healthier than skillet frying because you can use less oil.
And clean up consists of wadding up the sheet of foil or parchment paper and tossing it over your shoulder. 😉
And I’ve found a particular advantage for sheet pan hash browns: they crisp up ever so nicely, without frying them in loads of oil. Look at those crunchy hash browns holding together like a boss!
The reason, I think, is because you can spread out the potato shreds in a thin layer on the pan, so they’ll dry in the heat and brown up, whereas in a skillet, everything is inevitably squished together, and the shreds want to steam rather fry = soggy taters.
Also, if you toss in some aged cheese, like Parm or pecorino romano, the cheese will crisp up, too! Cheesy, potatoey Parmesan crisps. For breakfast! Holla!
And eggs on a sheet pan? Couldn’t be easier, especially when cooking for a crowd in limited space. No more logistical nightmares, trying to coordinate the finish times of multiple skillets with eggs, hash browns, and sausages. It’s all in one big pan! (And did I mention the hands-off part?)
Serve with a green salad and mimosas, and you’ve got yourself an effortless spring brunch. The recipe as written calls for 6 eggs, but I think you can squeeze in 8, if you scootch everything out a bit and add two eggs to the centers of the two “squares” formed by the other eggs, checkerboard style.
The sausages btw are chicken with spinach and feta — super yummy, and appropriately green for a lovely spring brunch, but any sausages will work of course (even vegetarian!).
And, a shout out to Nick at Macheesmo for the oven baked technique!
- Spray oil
- 5 cups of shredded potatoes (thawed if using frozen)
- 1 leek, chopped (white and light green parts only)
- 2 ounces aged cheese, finely grated (such as parm or pecorino romano)
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder (optional)
- 1 teaspoon Kosher salt
- 8 ounces of sausage links (raw or smoked)
- 6 eggs
- freshly ground black pepper
- chopped parsley, for garnish
- Place one oven rack in the second-from-the-top slot, and the second rack in the second-from-the-bottom slot (or, if your oven doesn't have 5 rack slots, place one rack towards the top, and one towards the bottom). Preheat oven to 400°F. Line a standard 11x17" baking pan with parchment paper (tip: if using rolled paper, tear off a section, wad it up, and then flatten out - works like a charm!). Spray the parchment paper lightly with spray oil.
- In a large mixing bowl, toss together the potato shreds, leeks, and cheese. Combine the spices and sprinkle over the potato mixture, tossing to distribute.
- Spread the potatoes evenly over the parchment paper. Use your fingers to create 6 small wells in the potatoes (this is where the eggs will go later). Spray the potatoes very lightly with oil. Place on the lower rack, and bake for 15 minutes.
- While the potatoes bake, brown the sausage links in a small pan (they don't have to cook all the way through). Slice in to 1/4" slices.
- Slice into 1/4" slices.
- Remove the potatoes from the oven and crack one egg into each of the wells you created earlier, taking care not to break the yolks or let the whites run too far from the well.
- Arrange the sausage slices around the eggs.
- Bake for another 10 to 20 minutes on the upper rack, or until the egg whites are completely set, and the yolks are cooked to your preference.
- Season lightly with salt and pepper, and garnish with parsley. Serve immediately.
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