Sheet Pan Breakfast Hash with Smoked Sausage

• 680 g yellow potatoesdiced into 1.5cm (½-inch) cubes
• 2 red bell pepperdiced into 1.5cm (½-inch) pieces
• 1 yellow oniondiced
• 340 g smoked sausagesliced into 1cm (½-inch) rounds
• 3 tbs avocado oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepperfreshly ground
• 4 large eggs
• 2 tbs fresh chivesthinly sliced
• 1 tbs hot sauceoptional, for serving

1. 1

   Preheat your oven to 220°C (425°F) and line a sheet pan with parchment paper. While it heats, dice the potatoes, bell peppers, onion, and slice the sausage.

   Tip: Keeping the potato pieces uniform ensures they crisp evenly. No need to peel — the skin adds texture.

2. 2

   Toss the diced potatoes, bell peppers, onion, and sausage rounds on the sheet pan. Drizzle with 2 tablespoons of avocado oil, then sprinkle over the smoked paprika, garlic powder, salt, and black pepper. Use your hands to toss everything until evenly coated, then spread into a single layer — give the potatoes as much contact with the pan as possible.

   Tip: Crowding is the enemy of crispiness. If your pieces are overlapping, use two sheet pans.

3. 3

   Roast for 15 minutes, then pull out the pan and flip everything with a spatula, scraping up any bits that have stuck and crisped. Return to the oven for another 10 minutes until the potatoes are golden brown and crispy on the edges and the sausage has rendered and caramelized.

   Tip: Don't flip too early — you want the potatoes to develop a real crust before you move them.

4. 4

   While the hash finishes its last 5 minutes in the oven, heat the remaining 1 tablespoon of avocado oil in a skillet over medium heat. Crack in the eggs, leaving space between them, and cook until the whites are fully set but the yolks are still jiggly, about 3-4 minutes. Season with a small pinch of salt.

   Tip: For extra-crispy egg edges, bump the heat to medium-high and let the oil get shimmery before cracking the eggs in.

5. 5

   Divide the hash among four plates, top each with a fried egg, scatter over the chives, and finish with hot sauce if you like. The runny yolk is your built-in sauce — break it right into the hash.

• sheet pan (half-sheet (18x13 inch))
• skillet (30cm (12-inch))
• cutting board
• chef's knife
• spatula

Per serving

Nutritional values are estimates only.