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Breakfast recipe · from the recipe book

Sheet-Pan Smoky Potato Hash with Baked Eggs

Crisp-edged smoky paprika potatoes roasted with browned mushrooms and sweet red onion, topped with jammy baked eggs and salty crumbled queso fresco.

Sheet-Pan Smoky Potato Hash with Baked Eggs

Ingredients

  • 4 small700 gRed potatoescut into 3/4-inch cubes
  • 3½ cups sliced250 gWhite mushroomsquartered
  • 1½ medium150 gRed onioncut into thin wedges
  • 3 cloves9 gGarlicminced
  • 2 tbsp30 gOlive oil
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried thyme
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 8 large400 gEggs
  • ½ cup crumbled60 gQueso frescocrumbled
  • 1½ medium20 gGreen onionsthinly sliced

Steps

  1. Preheat the oven to 425°F (220°C) and line a large rimmed sheet pan with parchment.
  2. On the sheet pan, toss the potato with half of the olive oil, half of the paprika, half of the salt and half of the black pepper. Spread in one layer and roast 25 minutes, until the undersides are golden.
  3. While the potato roasts, toss the mushrooms, red onion and garlic in a bowl with the remaining half of the olive oil, the remaining half of the paprika, the thyme, the remaining half of the salt and the remaining half of the black pepper.
  4. Flip the potato, scatter the mushroom mixture over the pan and roast 15 minutes more, until the mushrooms are browned and the potato is crisp and tender.
  5. Use a spoon to make 8 wells in the hash and crack one egg into each well.
  6. Bake 10 to 12 minutes, until the whites are set; for fully cooked eggs bake until the yolks are firm and reach 160°F (71°C).
  7. Sprinkle the queso fresco and green onion over the pan and serve 2 eggs with hash per person.

Contains: Milk, Egg.

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

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