This Sheet Pan Breakfast Hash is so simple to make and delicious! Crispy potatoes, bacon, and perfectly cooked eggs. It's gluten free, dairy free, and paleo.
Making a breakfast hash
This easy and satisfying recipe that brings together hearty potatoes, crispy bacon, and tender potatoes, all roasted to perfection on a single sheet pan. Once everything is assembled on the sheet pan, we pop it in the oven and let the magic happen. As the ingredients roast, they mingle together, creating a mouthwatering medley of flavors and textures. Add the eggs for the last 8 minutes and you have a pan of deliciousness.
Low FODMAP breakfast
Potatoes and eggs are low FODMAP and using garlic oil and green onion for flavor keeps it low FODMAP as well. If you don't need it low FODMAP, use avocado oil and garlic powder. You could also use a red onion in place of the green onion.
When the hash is golden and crispy and the potatoes are tender, it's time to dig in! Serve it hot straight from the oven, topped with a sprinkle of fresh herbs and a drizzle of hot sauce for an extra kick.
Whether you're feeding a crowd for brunch or simply looking for a hearty and satisfying breakfast option, this Sheet Pan Breakfast Hash is sure to hit the spot.
Here are some more breakfast recipes you may enjoy:
- Paleo Sausage Zucchini Breakfast Casserole
- Butternut Squash Goat Cheese Breakfast Casserole
- Paleo Sausage Gravy
- Mexican Style Breakfast Casserole
- Paleo BLT Breakfast Bake
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Sheet Pan Breakfast Hash
Ingredients
- 3 pounds potatoes
- 2-3 tablespoons garlic oil*
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon fresh thyme (optional)
- ¼ cup chopped green onion
- 4 pieces bacon, cut into 1 inch pieces
- 8 large eggs
Instructions
- Preheat oven to 375° and line a sheet tray with parchment paper.
- Chop the potatoes into ½ inch pieces, gently dry them off so they get crispy as they cook. Place them on the sheet tray and drizzle the garlic oil on them and toss with the green onion, salt and pepper. Place the bacon pieces on the potatoes. Bake 60 minutes, stirring every 20 minutes.
- Remove from the oven and make 8 small wells, crack 1 egg into each and cook for 7-8 more minutes. Serve immediately.
Notes:
Nutrition Information
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