Bacon Egg Hash Browns Sheet Pan

Golden, crispy hash browns baked on one sheet pan with crispy bacon and perfectly baked eggs make this the easiest breakfast you’ll ever make. It’s the perfect breakfast for busy mornings, weekend brunch, or feeding a crowd with minimal cleanup!

Sheet Pan Hash Browns

Ingredients

• 30-ounce bag frozen shredded hash browns, thawed

• 3 tablespoons melted butter

• 2 tablespoons olive oil

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

• 8 slices bacon

• 6 large eggs

• Fresh cracked black pepper

• Chopped chives or parsley (optional)

Instructions

Step 1

Preheat oven to 425°F.

Spray a large rimmed sheet pan with nonstick cooking spray or line with parchment paper.

Step 2

Pat the thawed hash browns dry with paper towels to remove excess moisture.

In a large bowl combine:

• Hash browns

• Melted butter

• Olive oil

• Garlic powder

• Onion powder

• Paprika

• Salt

• Pepper

Mix until evenly coated.

Step 3

Spread the hash browns into one even layer across the sheet pan.

Bake for 20 minutes.

Step 4

Remove from the oven and use a spatula to flip sections of the hash browns.

Lay the bacon strips across the potatoes.

Return to the oven for 10–12 minutes until the bacon begins to crisp and the potatoes are golden.

Step 5

Remove the pan.

Using the back of a measuring cup or spoon, create six shallow wells in the hash browns.

Crack one egg into each well.

Season with black pepper.

Step 6

Bake another 7–10 minutes, depending on how runny you like your eggs.

• 7 minutes = runny yolks

• 9 minutes = jammy

• 10–12 minutes = firm

Step 7

Sprinkle with fresh chives and serve immediately.

Optional toppings:

• Shredded cheddar cheese

• Green onions

• Avocado

• Salsa

• Hot sauce

• Everything Bagel Seasoning

 

Why You’ll Love This Recipe

• One pan = easy cleanup

• Feeds the whole family

• Perfect for brunch

• Crispy potatoes every time

• Great for holidays and guests