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

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 3 cups fresh sweet corn kernels
• 2 cups halved cherry or heirloom tomatoes
• 1 lb baby potatoes
• 4 large eggs
• 1 diced red bell pepper
• 1 small diced yellow onion
• 3 Tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 cup chopped fresh parsley
• to serve hot sauce
• 1/2 cup shredded cheddar

Instructions

1. 1Preheat the oven to 425°F. Scrub the baby potatoes and cut into 3/4-inch chunks so they roast evenly.
2. 2On a large rimmed sheet pan, toss the potato chunks, diced onion, and diced bell pepper with olive oil, smoked paprika, garlic powder, cumin, salt, and black pepper. Spread into an even layer.
3. 3Roast for 15 minutes until the potatoes start to brown at the edges. Remove the pan and scatter the fresh corn kernels and halved tomatoes over the vegetables; drizzle with the remaining olive oil and toss gently.
4. 4Return to the oven for another 12 to 15 minutes until the corn is lightly charred in spots, tomatoes are blistered and jammy, and potatoes are fork-tender.
5. 5Remove the pan again. Use a spoon to make four wells in the hash. Crack an egg into each well and sprinkle shredded cheddar the eggs.
6. 6Bake 6 to 8 minutes more until the egg whites are fully set and the edges of the whites turn crispy while the yolks stay soft and runny.
7. 7Pull the sheet pan from the oven, scatter chopped parsley over everything, and let rest 1 minute so the cheese settles.
8. 8Divide among plates, add a few dashes of hot sauce if desired, and serve immediately for an easy hands-off late-August breakfast that uses peak corn and tomatoes.