A few years ago, sheet pan meals were all the rage. Every other cookbook that came out was recipes for meals made exclusively on sheet pans. While I understood the appeal with the simplicity, I didn’t fall on the sheet pan wagon.
I did manage to find a few recipes that I liked, however. This is one of them.
The meat in this recipe can be swapped from bulk sausage to sausage links, ham, bacon, hot dogs, etc. Whatever interests you. While I grate potatoes into hash browns, the frozen packages (20 oz.) of pre-grated hash browns from the frozen section of the grocery can be used to save time. If you don’t want to do a mix of olive oil and butter, you can do just 5 T butter or 5 T olive oil.
Hash Browns, Sausage, and Egg Sheet Pan Bake
Prep time: 10 minutes Total cook time: 32-42 minutes
Ingredients:
3-4 potatoes
2 Tablespoons butter, melted
3 Tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 – scant 1/2 cup broth
1 Tablespoon honey mustard
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 – 2 cups cooked sausage, cubed ham, crumbled cooked bacon, or sliced hot dogs
4 – 6 eggs
2 green onion, thinly sliced (optional)
Directions:
Preheat oven to 400 degrees F.
Peel and grate/shred potatoes onto a kitchen towel. Collect the corners of the towel and use to squeeze out the excess juice. Place potatoes in a pile on a sheet pan that has been greased or has parchment paper over top of it. Pour butter and olive oil over the pile of potatoes and toss to coat. Spread potatoes into a thin layer and sprinkle with salt and pepper.
Bake 25-30 minutes or until edges are golden brown.
While potatoes bake, in a small bowl mix the broth, honey mustard, garlic powder, and onion powder.
When potatoes’ edges are golden brown, take out of oven (leaving oven on) and break up the layer of potatoes. Pile them into a mound in center of sheet pan. Pour broth mixture over pile and toss to coat.
Add meat, toss again, and spread into a thin layer. Make 4 to 6 wells in the thin layer of potatoes and meat, depending on how many eggs you are making. Crack an egg into each well and sprinkle with salt.
Place back in the oven and bake 7 -12 minutes depending on how done you want your eggs to be.
Let cool for a few minutes before serving and that’s it.
Enjoy!