Sheet-Pan Turkey Sausage Breakfast Hash with Sweet Corn

American breakfast hash grew from the simple joy of crisping potatoes with savory scraps in one pan. Here, turkey sausage and sweet corn roast alongside baby potatoes on a sheet pan until golden, then welcome soft eggs.

Serves 4 · 15 min prep · 35 min cook

Estimate for one serving

• 425 cal
• 29g protein
• 32g carbs
• 20g fat

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Ingredients

• 12 oz turkey breakfast sausage links
• 1 lb baby potatoes, halved
• 1 1/2 cups fresh sweet corn kernels
• 1 red bell pepper, chopped
• 1 medium yellow onion, chopped
• 1 cup cherry tomatoes
• 3 tbsp extra-virgin olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 4 large eggs
• 3 tbsp fresh chives or scallions, sliced
• to taste hot sauce, for serving

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easier cleanup. Pat the baby potatoes dry so they roast instead of steam.
2. 2In a large bowl toss the halved potatoes with half the olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread in a single layer on the sheet pan.
3. 3Roast the potatoes for 15 minutes until they start to brown at the edges and feel just tender when pierced with a knife.
4. 4Meanwhile, cut the turkey sausage links into 1-inch pieces. Toss the sausage, corn kernels, chopped bell pepper, and onion with the remaining olive oil and a pinch more salt.
5. 5Pull the pan from the oven, push the potatoes to one side, and add the sausage-vegetable mixture in an even layer. Scatter the cherry tomatoes over everything.
6. 6Return the pan to the oven and roast until the sausage is cooked through, the corn is lightly charred in spots, and the potatoes are crisp-tender, 12 to 15 minutes more.
7. 7Remove the pan and use a spoon to make four small wells among the hash. Crack an egg into each well. Return to the oven and bake until the whites are set but yolks are still jammy, 5 to 7 minutes.
8. 8Sprinkle with sliced chives or scallions. Divide the hash and eggs among four plates and pass hot sauce at the table. Everything should be golden, savory, and ready to fuel a long morning.