Sheet Pan Sausage & Potato Hash

Sheet Pan Sausage & Potato Hash ingredients

• 1.5 lbs red potatoes
• 2 medium bell peppers (any color), diced
• 1 medium yellow onion, diced
• 12 oz pre-cooked breakfast sausage (patties or links), sliced
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 0.5 tsp garlic powder
• 0.75 tsp salt
• 0.5 tsp black pepper
• 2 tbsp fresh parsley, chopped

How to make Sheet Pan Sausage & Potato Hash

1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easier cleanup.
2. Wash and dice 1.5 lbs red potatoes into 1/2-inch pieces. No need to peel. Dice 2 medium bell peppers and 1 medium yellow onion into similar-sized pieces. Slice 12 oz pre-cooked breakfast sausage into rounds or chunks.
3. In a very large bowl, combine the diced potatoes, bell peppers, onion, and sliced sausage. Drizzle with 3 tablespoons of olive oil.
4. Sprinkle the mixture with 1 teaspoon smoked paprika, 0.5 teaspoon garlic powder, 0.75 teaspoon salt, and 0.5 teaspoon black pepper. Toss everything together until the vegetables and sausage are evenly coated.
5. Spread the seasoned potato and sausage mixture in a single layer on the prepared baking sheet. Ensure there's adequate space for even roasting; use two sheets if necessary to avoid overcrowding.
6. Roast for 20 minutes, then remove the baking sheet from the oven and carefully flip the mixture with a spatula to ensure even browning.
7. Return the baking sheet to the oven and continue to roast for another 10-15 minutes, or until the potatoes are tender and golden brown, and the sausage is lightly crisped.
8. Carefully remove the sheet pan from the oven. If desired, garnish with 2 tablespoons of fresh chopped parsley before serving.
9. Serve the hash hot, perhaps topped with a fried or poached egg for a complete breakfast meal.

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