Sheet Pan Breakfast Hash

This Sheet Pan Breakfast Hash is loaded with crispy roasted potatoes, peppers, mushrooms, and red onion. A simple, flavorful breakfast the whole family loves.

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This post was last updated 2/2026.

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Shopping list:

• diced potatoes
• bell pepper
• mushrooms
• red onion
• olive oil
• seasoned salt
• black pepper
• onion powder
• garlic powder
• crushed red pepper
• garlic salt

Sheet Pan Breakfast Hash is an easy, hearty way to start the day with minimal cleanup. Diced potatoes roast alongside bell peppers, mushrooms, and red onion, all tossed in olive oil and a savory blend of seasoned salt, black pepper, onion powder, garlic powder, crushed red pepper, and garlic salt. The high oven temperature helps everything turn tender on the inside with perfectly crispy edges.

This breakfast hash has been a favorite in our house for years, both of my girls absolutely love it. It’s simple but packed with flavor and makes a great base for add ons like a fried egg, bacon, or sausage. Whether it’s a slow weekend brunch or meal prep for busy mornings, this recipe is always a win at our table.

Do you love making sheet pan recipes? If so, then try this Sheet Pan Turkey Dinner or Mini Naan Pizza!

If you have some extra potatoes to use, check out this Slow Cooker Cajun Sausage Potato Soup or Dill Pickle Potato Salad!

Keep scrolling for the full printable recipe 💙

Recipe tips and substitution ideas:

• For the crispiest potatoes, cut them into evenly sized pieces so they cook at the same rate, and make sure not to overcrowd the pan, spread everything in a single layer. If needed, use two sheet pans. Stir halfway through baking for even browning, and for extra crispiness, broil for the last 2-3 minutes while watching closely. If you want to speed things up, parboil the diced potatoes for 5-7 minutes before roasting. Lining the pan with parchment makes cleanup easy, but roasting directly on the pan can give you even better browning.

• You can customize this breakfast hash based on what you have on hand. Swap the diced potatoes for sweet potatoes, red potatoes, or even frozen hash browns (just thaw and pat dry first). Any color bell pepper works, and you can substitute yellow onion or shallots for red onion. If you’re not a fan of mushrooms, try zucchini or broccoli instead. For extra protein, add cooked sausage or diced ham halfway through roasting, or stir in rinsed canned black beans for a vegetarian option. You can also adjust the seasoning, smoked paprika adds a subtle smoky flavor, or use Cajun seasoning for a little kick. Top with chopped fresh herbs or sliced green onions before serving.

Our favorite kitchen equipment and supplies used with this recipe:

• Nutrichef Baking Sheet Set
• Silicone Whisk Set
• Epicurean Kitchen Series Cutting Board
• Kitchen Knife Block Set

Yield 6 servings

Author Hot Eats and Cool Reads

Prep time

15 Min

Cook time

25 Min

Total time

40 Min

Sheet Pan Breakfast Hash

Roasted to golden perfection, this easy breakfast hash is seasoned just right and perfect for topping with eggs. Great for brunch or meal prep.

Ingredients

• 3 cups diced potatoes (1/2 inch cubes)
• 1 cup diced bell pepper
• 2 cups quartered fresh mushrooms
• 1 cup diced red onion
• 3 tablespoons olive oil
• 1 teaspoon seasoned salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper
• 1/4 teaspoon garlic salt

Instructions

1. Preheat the oven to 450°F.
2. Place the potatoes, bell pepper, mushrooms, and onion in a large bowl.
3. In a separate bowl, whisk together the olive oil, seasoned salt, black pepper, onion powder, garlic powder, crushed red pepper, and garlic salt.
4. Pour the olive oil mixture over the vegetables and toss until evenly coated.
5. Spread the seasoned vegetables in an even layer on a sheet pan.
6. Bake for 25 minutes, or until the vegetables are tender and crispy, stirring halfway through if desired for even browning.

Nutrition Facts

Calories

169

Fat

7 g

Sat. Fat

1 g

Carbs

24 g

Fiber

4 g

Net carbs

20 g

Sugar

4 g

Protein

4 g

Sodium

496 mg

Cholesterol

0 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 

You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.

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