Best 2 Sheet Pan Vegetable Hash With Eggs Recipes

Indulge in a culinary symphony of flavors with our delectable Sheet Pan Vegetable Hash with Eggs, a vibrant and nutritious dish that tantalizes the taste buds. This wholesome meal, presented in a symphony of colors and textures, features a medley of crisp-tender vegetables roasted to perfection, nestled amidst a chorus of fluffy scrambled eggs. Each bite offers a delightful harmony of flavors and textures, making this dish a true crowd-pleaser.

In this comprehensive guide, we present not one, but three enticing variations of this culinary masterpiece. The Classic Vegetable Hash forms the foundation of this culinary adventure, showcasing the natural flavors of fresh vegetables and fluffy eggs. For those seeking a spicy kick, the Spicy Vegetable Hash infuses a vibrant blend of chili peppers, cumin, and paprika, adding a fiery twist to the classic recipe. And for a touch of Mediterranean flair, the Feta and Spinach Vegetable Hash incorporates salty feta cheese and earthy spinach, creating a harmonious balance of flavors.

Let's cook with our recipes!

SHEET-PAN HAM AND EGG HASH

Sheet-Pan Ham and Egg Hash image

Soft eggs nestled into a bed of crispy hash browns and surrounded by succulent chunks of ham: If this sounds like a breakfast you could get behind-meet your weekend plan! This recipe is all about the perfectly cooked hash browns-crispy on the outside (but not overdone) and creamy on the inside (but not underdone)-which form the base of this all-in-one meal. To pull it off, you'll need your sheet pan-spreading out your hash browns is the key to cooking them perfectly-and a couple of no-nonsense strategies. Tossing hash browns with oil and aromatics ups their flavor and ensures they brown nicely. Stirring halfway through the bake time helps them to bake evenly and gives you the opportunity to add the ham. Because adding ingredients gradually is the key to successful sheet-pan cooking, you'll add the quick-cooking eggs at the last minute. When everything is cooked up just right and you only have one pan to wash, you'll see why we created this sheet-pan hash recipe.

Provided by Betty Crocker Kitchens

Categories Breakfast

Time 1h25m

Yield 6

Number Of Ingredients 11

Ingredients

2 bags (20 oz each) refrigerated shredded hash brown potatoes
8 green onions, sliced, white and green parts separated
1/4 cup vegetable oil
4 cloves garlic, finely chopped
1 tablespoon finely chopped fresh thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
2 cups diced ham steak (about 10 oz)
2 cups shredded cheddar cheese (8 oz)
6 eggs
2 tablespoons chopped fresh Italian (flat-leaf) parsley

Steps:

Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, mix potatoes, green onion whites, oil, garlic, thyme, salt and pepper. Spread evenly in pan.
Bake 30 minutes; stir, and top with ham. Bake 20 to 25 minutes longer or until potatoes are beginning to brown.
Remove pan from oven; sprinkle with cheese. Create 6 wells in potato mixture. Gently crack an egg into each well. Bake 7 to 9 minutes longer or until egg yolks are set and whites are firm. Sprinkle with green onion greens and parsley.

Nutrition Facts : Calories 680, Carbohydrate 68 g, Cholesterol 250 mg, Fat 2 1/2, Fiber 7 g, Protein 31 g, SaturatedFat 12 g, ServingSize 1 Egg and About 1 Cup Potato Mixture, Sodium 1430 mg, Sugar 5 g, TransFat 0 g

ASPARAGUS-POTATO HASH WITH GOAT CHEESE AND EGGS

Asparagus-Potato Hash With Goat Cheese and Eggs image

This colorful one-pan breakfast can be easily adapted to use up whatever vegetables you have in the crisper: Use shallots or yellow onion instead of leeks, or substitute green beans, snap peas or even broccoli for the asparagus. Just make sure everything is diced into 1/2-inch pieces so the vegetables cook evenly and quickly. Serve as part of an elegant brunch spread, with toast for a hearty (and vegetarian!) weekend breakfast, or eat it straight from the skillet with a glass of white wine as a quick, clean-out-the-fridge dinner.

Provided by Lidey Heuck

Categories breakfast, brunch, dinner, weekday, vegetables, main course

Time 30m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 tablespoons olive oil, plus more as needed
1 1/4 pounds Yukon Gold or red new potatoes, scrubbed and diced into 1/2-inch pieces
Kosher salt and black pepper
1/2 large fennel bulb, diced into 1/2-inch pieces (about 1 cup), fennel fronds reserved
1 leek, trimmed, halved lengthwise and sliced 1/4-inch thick (about 1 cup chopped leeks)
1/2 pound asparagus (10 to 12 spears), trimmed and cut into 1/2-inch pieces
1 tablespoon fresh lemon juice, plus lemon zest and more juice for serving (optional)
4 large eggs
3 tablespoons crumbled plain goat cheese
1 tablespoon chopped fresh dill, mint or parsley

Steps:

Heat the oven to 400 degrees. In a large (12-inch) ovenproof skillet, heat the olive oil over medium-high. Add the potatoes, spreading them out into an even layer, and season with 1/2 teaspoon salt and a few grinds of black pepper. Cook, tossing occasionally and scraping the bottom of the pan, until potatoes are nicely browned, 7 to 9 minutes.
Lower the heat to medium, add the fennel and leek, and cook, tossing occasionally, until leeks are translucent, 3 to 5 minutes. If the skillet looks dry at any point, add a splash of olive oil.
Add the asparagus, along with 1/2 teaspoon salt and a few more grinds of black pepper. Cook, tossing occasionally, until the asparagus, fennel and potatoes are tender, about 5 minutes.
Off the heat, add the lemon juice and toss, scraping up any brown bits from the bottom of the pan.
Use a spoon to create 4 small hollows in the hash. Carefully crack an egg into each, season the eggs with salt and pepper and bake for 5 to 7 minutes, until the egg whites are just set. (Don't overcook.)
Sprinkle with goat cheese, herbs, fennel fronds and lemon zest, if using. Sprinkle with additional lemon juice, if desired, and a pinch of salt, and serve hot. (A spatula works best for serving.)

Tips:

Choose a Variety of Vegetables: Select a colorful mix of vegetables for a nutritious and visually appealing hash. Include hearty vegetables like potatoes and sweet potatoes, tender vegetables like zucchini and bell peppers, and flavorful vegetables like onions and garlic.
Cut Vegetables Evenly: Aim for uniform-sized pieces so that they cook evenly. Smaller pieces will cook faster, while larger pieces may require additional cooking time.
Season Generously: Don't be shy with the seasonings! A combination of salt, pepper, garlic powder, onion powder, paprika, and cumin will bring out the flavors of the vegetables.
Use High Heat: High heat will help to caramelize the vegetables and create a crispy, flavorful exterior.
Don't Crowd the Pan: Spread the vegetables out in a single layer on the sheet pan. Overcrowding will prevent even cooking and result in steamed vegetables.
Roast until Tender: The roasting time will vary depending on the vegetables used. Check for tenderness by piercing the vegetables with a fork.
Add Eggs: Once the vegetables are roasted, create wells in the hash and carefully crack the eggs into the wells. Return the pan to the oven until the eggs are cooked to your liking.

Conclusion:

This sheet pan vegetable hash with eggs is a delightful and versatile dish that is perfect for breakfast, lunch, or dinner. The combination of roasted vegetables and eggs provides a balanced meal that is packed with flavor and nutrients. It's an easy-to-make dish that is perfect for busy weeknights or leisurely weekend brunches. Experiment with different vegetables and seasonings to create your own unique hash. Leftovers can be enjoyed for meal prep or packed for a portable lunch.