Sheet-Pan Sweet Corn & Pepper Hash with Crispy Eggs

Sheet-pan hash borrows the skillet classic’s crispy edges without the stovetop fuss, ideal for busy mornings. Sweet corn and peppers roast with baby potatoes and smoked paprika, then finish under crispy-edged eggs.

Serves 4 · 15 min prep · 40 min cook

Estimate for one serving

• 365 cal
• 14g protein
• 42g carbs
• 17g fat
• 7g fiber

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Ingredients

• 1 1/2 lb baby potatoes, halved
• 2 cups sweet corn kernels
• 1 large red bell pepper, diced
• 1 poblano pepper, diced
• 1 medium 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
• 4 large eggs
• 1/4 cup fresh chives or scallions, sliced
• for serving hot sauce or salsa

Instructions

1. 1Preheat the oven to 425°F and line a rimmed half-sheet pan with parchment for easier cleanup.
2. 2Toss the halved baby potatoes with half the olive oil, smoked paprika, garlic powder, salt, and pepper. Spread in a single layer and roast 15 minutes until they begin to brown.
3. 3Add the corn kernels, diced peppers, and sliced onion to the pan. Drizzle with remaining olive oil, toss everything together, and return to the oven for another 12 to 15 minutes until potatoes are crisp-tender and corn is lightly charred.
4. 4Remove the pan and use a spoon to create four small wells in the hash. Crack one egg into each well.
5. 5Return the pan to the oven and bake 6 to 8 minutes more, watching closely, until the egg whites are set but yolks are still runny and glossy.
6. 6Pull the sheet pan from the oven and let it rest 1 minute so the eggs finish firming slightly from residual heat.
7. 7Scatter sliced chives or scallions over the entire pan and season the egg yolks with a final pinch of salt and pepper.
8. 8Portion directly from the pan onto plates and pass hot sauce or salsa at the table. Everything cooks on one pan for minimal morning cleanup.