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Breakfast recipe · from the recipe book

Sheet-Pan Queso Fresco Potato Hash with Eggs

Crisp-edged roasted red potatoes, browned mushrooms and sweet red onion spiced with cumin and smoked paprika, topped with set eggs, salty crumbled queso fresco, bright salsa and fresh cilantro.

Sheet-Pan Queso Fresco Potato Hash with Eggs

Ingredients

  • 4 small700 gRed potatoescut into 3/4-inch cubes
  • 3½ cups sliced250 gWhite mushroomsquartered
  • 1½ medium150 gRed onioncut into thin wedges
  • 1 whole14 gJalapeñoseeded and minced
  • 2 tbsp30 gOlive oil
  • 1½ tsp3 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • 4 large200 gEggs
  • 1⅔ cups crumbled200 gQueso frescocrumbled
  • ½ cup120 gJarred salsa
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Preheat the oven to 425°F (220°C) and set a rack in the middle. Cube the potatoes, quarter the mushrooms, cut the red onion into wedges, mince the jalapeño, crumble the queso fresco and chop the cilantro before you start.
  2. Make the spice mix: in a small bowl, stir together the cumin, smoked paprika, salt and black pepper.
  3. On a large rimmed sheet pan, toss the potatoes with two-thirds of the olive oil and half of the spice mix. Spread in a single layer and roast 20 minutes.
  4. Meanwhile, in a bowl, toss the mushrooms, red onion and jalapeño with the remaining one-third of the olive oil and the remaining half of the spice mix.
  5. Flip the potatoes, scatter the mushroom mixture over the pan and roast 15 to 20 minutes more, until the potatoes are golden and crisp and the mushrooms are browned.
  6. Sprinkle half of the queso fresco over the hash. Make 4 wells with a spoon and crack one egg into each well.
  7. Bake 8 to 10 minutes, until the egg whites are fully set and the yolks have thickened, reaching 160°F (71°C).
  8. Top with the remaining half of the queso fresco, spoon the salsa over the hash, scatter with the cilantro and serve hot, one egg per plate.

Contains: Milk, Egg.

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Saved in the Every Helping recipe book on October 24, 2026.

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