Sheet-Pan Breakfast-For-Dinner Hash Is Perfect For Any Meal

Ree Drummond
pioneer woman sheet pan breakfast for dinner hash
Make Sheet-Pan Hash for Breakfast, Lunch Or DinnerAntonis Achilleos

Yields: 4-6 servings

Prep Time: 15 mins

Total Time: 35 mins

Ingredients

  • 14 oz.

    frozen shredded hash browns (about 3 cups)

  • 4 c.

    packed chopped kale

  • 1

    red onion, cut into 1/4-inch wedges

  • 2 tbsp.

    olive oil

  • 1/2 tsp.

    kosher salt, plus more to taste

  • 1/4 tsp.

    black pepper

  • 10 to 12 frozen breakfast sausage links, thawed

  • 6

    large eggs

  • 1 c.

    shredded cheddar cheese

  • Toasted bread, for serving

Directions

  1. Preheat the oven to 400 ̊. Toss together the hash browns, kale, red onion, olive oil, salt and pepper on a large rimmed baking sheet.

  2. Bake until the onion is softened and the hash browns are starting to brown, about 15 minutes. Remove from the oven and stir, then add the sausages to the baking sheet.

  3. Make 6 spaces on the baking sheet and gently crack an egg into each space. Sprinkle each egg with a pinch of salt. Bake for 4 minutes.

  4. Remove the baking sheet from the oven and sprinkle the cheese on top. Bake until the egg whites are set but the yolks are still runny, 2 to 4 more minutes. Serve with toasted bread.

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