Sheet-Pan Sweet Corn & Cheddar Breakfast Hash with Crispy Eggs

Hash takes its name from the French hacher, meaning to chop. This sheet-pan version roasts potatoes with sweet corn and cheddar, then tops them with eggs that crisp at the edges.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 410 cal
• 18g protein
• 38g carbs
• 22g fat
• 5g fiber

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Ingredients

• 1 1/2 lb russet potatoes
• 2 cups fresh sweet corn kernels
• 1 large red bell pepper
• 1 medium yellow onion
• 1 cup shredded sharp cheddar
• 4 large eggs
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 1/4 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp fresh chives
• optional hot sauce

Instructions

1. 1Preheat the oven to 425°F and place a large rimmed sheet pan inside to heat. Scrub and dice the potatoes into 1/2-inch cubes so they crisp evenly; pat them very dry with a towel.
2. 2In a large bowl toss the potato cubes with most of the olive oil, smoked paprika, garlic powder, salt, and black pepper until every piece is coated.
3. 3Carefully remove the hot pan, spread the potatoes in a single layer, and roast 18 minutes until the bottoms are golden and starting to crisp.
4. 4Meanwhile dice the onion and red bell pepper. After the first roast, scatter the onion, pepper, and fresh corn kernels over the potatoes, drizzle with remaining oil, and return to the oven for 12 minutes until the vegetables soften and the corn kernels char lightly at the edges.
5. 5Remove the pan and create four small wells in the hash with the back of a spoon. Crack an egg into each well, season the yolks lightly with salt, and sprinkle cheddar over the surrounding vegetables.
6. 6Return the pan to the oven for 6 to 8 minutes until the egg whites are fully set but the yolks are still runny and the cheese is melted and bubbling.
7. 7Scatter snipped chives over the entire pan while it is still hot so the herbs wilt slightly into the steam.
8. 8Divide the hash among plates, making sure each serving gets a crispy egg. Serve immediately with hot sauce on the side for a fast weeknight or weekend breakfast.