Sheet-Pan Turkey Sausage Sweet-Corn Breakfast Hash

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 12 oz turkey breakfast sausage links
• 2 cups fresh sweet corn kernels
• 1 lb baby potatoes
• 1 large red bell pepper
• 1 medium yellow onion
• 4 large eggs
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp fresh chives
• 1/2 cup shredded sharp cheddar

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment for easy cleanup. Halve the baby potatoes, dice the onion and bell pepper into half-inch pieces, and cut the sausage links into bite-size coins.
2. 2Toss the potatoes, onion, and bell pepper on the sheet pan with olive oil, smoked paprika, garlic powder, salt, and black pepper until every piece is coated and glistening. Spread into a single layer.
3. 3Roast for 15 minutes until the potatoes start to brown at the edges and the onion softens. Pull the pan, scatter the sausage coins and fresh corn kernels evenly over the vegetables, and toss gently with a spatula.
4. 4Return the pan to the oven for another 12–14 minutes until the sausage is cooked through and lightly browned and the corn looks lightly charred in spots. The potatoes should be fork-tender and golden.
5. 5Create four small wells in the hash with the back of a spoon. Crack one egg into each well, keeping the yolks intact. Sprinkle the cheddar the eggs and over the hash.
6. 6Bake 6–8 minutes more until the egg whites are just set but the yolks are still runny and jammy, or a minute longer if you prefer firmer yolks. Watch closely so the whites do not overcook.
7. 7Remove the pan and let it rest 1 minute. Snip fresh chives over the top for a bright oniony finish and a pop of green.
8. 8Scoop a generous portion of hash onto each plate, making sure everyone gets an egg. Serve immediately while the cheese is still melty and the yolks are ready to run into the corn and sausage.