Sheet-Pan Burst Tomato & Sweet Corn Breakfast Hash with Eggs

Serves 4 · 15 min prep · 30 min cook

Ingredients

• 1 1/2 lb baby potatoes, halved or quartered
• 2 cups fresh sweet corn kernels
• 2 cups cherry or heirloom grape tomatoes
• 1 red bell pepper, chopped
• 1 small red onion, sliced
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 1/4 tsp kosher salt
• 3/4 tsp black pepper
• 8 large eggs
• 1/4 cup fresh basil leaves
• 1/3 cup crumbled feta or cotija
• to taste hot sauce optional

Instructions

1. 1Heat oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup.
2. 2Toss potatoes, corn, tomatoes, bell pepper, and onion with oil, smoked paprika, garlic powder, salt, and pepper until everything is evenly coated.
3. 3Spread in a single layer and roast 20 minutes, stirring once halfway, until potatoes are tender and tomatoes begin to blister and collapse.
4. 4Remove the pan, nestle small wells among the vegetables with a spoon, and crack an egg into each well.
5. 5Return to the oven and bake 7–10 minutes more until egg whites are just set and yolks are still runny or jammy to your liking.
6. 6Pull the pan, scatter torn basil and crumbled cheese over the hot hash so the cheese softens slightly.
7. 7Season the egg yolks with flaky salt and cracked pepper.
8. 8Divide among plates straight from the sheet pan, add hot sauce if desired, and serve immediately for a hands-off weekend or meal-prep breakfast.