Are you tired of boring breakfast routines? Get ready to transform your morning meal with the most mouth-watering, crispy, and flavor-packed sheet pan hash that will make your taste buds dance! This Potato and Brussels Sprouts Breakfast Hash is not just a recipe—it's a culinary adventure that combines the hearty comfort of perfectly roasted potatoes with the unexpected crunch of caramelized Brussels sprouts. Whether you're a busy professional, a weekend brunch enthusiast, or someone looking to add some excitement to your breakfast table, this one-pan wonder is about to become your new obsession.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 medium potatoes, diced
- 2 cups Brussels sprouts, halved
- 1 red onion, diced
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly grease with cooking spray to prevent sticking.
- Wash and dice the potatoes into uniform 1/2-inch cubes to ensure even cooking. Trim the ends of Brussels sprouts and halve them lengthwise.
- Peel and dice the red onion into similar-sized pieces as the potatoes to create a consistent roasting experience.
- In a large mixing bowl, combine diced potatoes, halved Brussels sprouts, and red onion. Drizzle with olive oil, then sprinkle garlic powder, salt, and black pepper. Toss thoroughly to coat all vegetables evenly with seasoning.
- Spread the vegetable mixture in a single layer on the prepared sheet pan. Ensure vegetables are not overcrowded to allow proper roasting and caramelization.
- Place the sheet pan in the preheated oven and roast for 25-30 minutes, stirring halfway through to promote even browning and prevent burning.
- Check for doneness by testing potato tenderness with a fork. Vegetables should be golden brown and crispy on the edges.
- Remove from oven and let rest for 2-3 minutes. Garnish with freshly chopped herbs like parsley or chives before serving.
- Serve hot as a hearty breakfast side dish or main vegetarian breakfast option.
Tips
- Size Matters: Cut your potatoes and Brussels sprouts into uniform pieces to ensure even cooking and maximum crispiness.
- Don't Overcrowd: Spread your vegetables in a single layer with some space between them. Overcrowding leads to steaming instead of roasting.
- High Heat is Key: The 425°F temperature is crucial for achieving those irresistible golden-brown edges.
- Midway Stir: Always flip or stir your vegetables halfway through cooking to prevent burning and promote even caramelization.
- Fresh Herbs Make a Difference: A sprinkle of fresh herbs just before serving adds a burst of flavor and freshness.
- Customize Your Seasonings: Feel free to experiment with different spices like smoked paprika, dried thyme, or even a dash of red pepper flakes for extra kick.
- Make It a Complete Meal: Top with a fried egg or crumbled bacon for added protein and flavor variety.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 4g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
