Crispy Sheet Pan Hash Brown and Egg Bake
Buttery potatoes, fluffy eggs, and golden cheddar for an easy holiday breakfast
This Crispy Sheet Pan Hash Brown and Egg Bake has all the things I love about a good breakfast: buttery potatoes, seasoned eggs, and plenty of melted sharp cheddar. The potatoes get a head start in the oven so they can develop those delicious golden edges before the eggs go on top.
I made this with a bag of frozen shredded hash browns and the seasonings I had on hand. Nothing complicated, just a simple breakfast that you can cut into squares and serve right from the pan. With the holidays coming up, this would be lovely for a relaxed breakfast at home or a brunch with family.
Before You Jump to Recipe
- Thaw the hash browns and blot away excess moisture before baking.
- Spread the potatoes in a thin layer. You do not need to use the entire bag.
- The potatoes bake at 450°F first. Reduce the oven to 350°F when adding the eggs.
- Use a rimmed metal sheet pan to contain the butter and eggs.
- Six eggs make a thin layer around the potatoes.
- Cooked bacon, sausage, onions, and fresh herbs are optional additions.
- For a head start, crisp the potatoes the day before and finish with the eggs and cheese in the morning.
Simple Ingredients For A Cozy Breakfast
- Frozen shredded hash browns, thawed
- Butter
- Eggs
- Whole milk
- Shredded sharp cheddar cheese
- Garlic salt
- Black pepper
- Dried Italian seasoning
- I used Ore-Ida Shredded Hash Browns from a 30 ounce bag, but I did not use the whole bag. Add enough to cover the pan in a thin layer, then save the rest. A thick pile of potatoes will take longer to brown and will not give you the same crisp edges.
Choosing Your Baking Sheet
Use a rimmed metal half sheet pan, approximately 13 by 18 inches with sides about 1 inch tall. The wide surface gives the potatoes room to brown, and the rim holds the butter and eggs. If you plan to broil the cheese at the end, make sure your pan is broiler safe.
You do not need to buy a special pan to make this, just adjust the layer of potatoes and the thickness to fit your pan. You want a thin layer so that this crisps.
Give the Potatoes a Buttery Head Start
I put the butter on the sheet pan and placed it in the oven while the oven heated. Keep an eye on it and take the pan out as soon as the butter melts. Carefully tilt the pan to spread the butter across the bottom before adding the potatoes.
Spread the thawed, dried hash browns across the buttered pan in a thin, even layer. Season with garlic salt, black pepper, and dried Italian seasoning. I used Italian seasoning because that is what I had, but you could use dried parsley or chives for a different flavor.
Crisp the Hash Browns Before Adding Eggs
Bake the potatoes for about 15 minutes at 450°F. Use a spatula to turn them in sections, spread them out again, and bake for another 15 minutes. Look for browned edges and tender potatoes. If yours still look pale or damp, give them a little more time before moving on.
Add the Eggs and Sharp Cheddar
Whisk six eggs with a couple tablespoons of whole milk, garlic salt, and black pepper. Reduce the oven to 350°F and pour the eggs evenly over the potatoes. The eggs settle between the shreds, bringing everything together in a layer you can slice into squares.
Bake until the eggs are set, about 15 minutes, then add the shredded sharp cheddar. Return the pan to the oven until the cheese melts. I finished mine under the broiler for a couple minutes to get that golden top. Stay close and watch it the whole time because the cheese can brown quickly.
Make It Your Own
Cooked, crumbled bacon or cooked, drained breakfast sausage would be delicious scattered over the potatoes before adding the eggs. You can also add a little finely diced onion when you turn the potatoes halfway through crisping, watching so it does not burn. For more control, sauté the onion separately and add it just before the eggs.
Chives or green onions are a nice finishing touch. For something a little special, top individual servings with smoked salmon and avocado after baking. You could set out a few toppings and let everyone build their own holiday breakfast.
How to Get a Head Start the Day Before
For holiday mornings, I would prepare the potatoes through both rounds of crisping the day before. Let the pan cool briefly, then refrigerate promptly and cover once chilled. The next morning, uncover and warm the potatoes in a preheated 350°F oven until hot, allowing about 10 to 15 minutes as a starting point. Then add the freshly whisked eggs and continue with the recipe. Warming the potatoes first helps dry their surface again, though they may be softer than a freshly made batch.
More Easy Breakfasts for the Holidays
Whether you have overnight guests or just want something easy to enjoy with your morning coffee, it helps to have a few breakfast recipes picked out before the holiday rush. Here are some more of my easy breakfasts and recipes you can prepare ahead, so you can spend a little less time cooking and a little more time enjoying the morning.
Frequently Asked Questions
Do I need to thaw the hash browns?
Yes, thaw them for this method. Blot away excess moisture before spreading them in the pan so the potatoes can brown.
Can I use the whole bag?
Only if it fits in a thin layer on your pan. I did not use my entire 30 ounce bag. Save the extra potatoes instead of piling them on.
Can I use a smaller baking pan?
A smaller pan will make the layers thicker if you use the same quantities. Reduce the ingredients to keep the layers thin, and use visual doneness cues because baking times may change.
Can I use a different cheese?
Yes. Monterey Jack, Colby Jack, or a cheddar blend would work. Sharp cheddar adds a stronger cheese flavor.
Can I add raw bacon or sausage?
Cook the meat separately first. Drain away excess grease, then scatter it over the crisped potatoes before adding the eggs.
Can I reheat leftovers?
Yes. Refrigerate leftovers promptly in a covered container. Reheat on a baking sheet at 350°F until hot throughout. The potatoes soften after refrigeration, but the oven can help bring back some texture.
Crispy Sheet Pan Hash Brown and Egg Bake
Buttery shredded hash browns bake until golden before being topped with seasoned eggs and sharp cheddar cheese. This easy sheet pan breakfast is perfect for a weekend brunch or holiday morning, with optional bacon, sausage, or fresh toppings.
Ingredients
- 6 tablespoons butter
- Approximately 20 to 24 ounces frozen shredded hash browns, thawed and blotted dry, or enough to cover the pan in a thin layer
- Garlic salt, to taste, divided
- Black pepper, to taste, divided
- Dried Italian seasoning, to taste
- 6 large eggs
- 2 tablespoons whole milk
- Approximately 1½ to 2 cups shredded sharp cheddar cheese, or enough to cover the top as desired
Instructions
- Set the oven to 450°F. Place the butter on a rimmed metal sheet pan and put the pan in the oven as it heats. Remove as soon as the butter melts, watching closely so it does not burn. Carefully tilt the pan to coat the bottom.
- Spread the thawed, dried hash browns over the butter in a thin, even layer. Season with garlic salt, black pepper, and dried Italian seasoning.
- Bake for 15 minutes. Turn the potatoes in sections with a spatula and spread them back into a thin layer. Bake for another 15 minutes, or until tender with browned, crisp edges.
- Remove the pan and reduce the oven temperature to 350°F.
- Whisk the eggs with the milk, a little garlic salt, and black pepper. Pour evenly over the potatoes.
- Bake for about 15 minutes, or until the eggs are set in the center.
- Sprinkle the cheddar evenly over the top. Bake for another 5 to 10 minutes, until melted.
- If desired, broil for 1 to 2 minutes to brown the cheese, watching constantly. Only broil with a broiler safe pan.
- Let rest briefly, cut into squares, and serve.
Notes
- Potatoes: The original batch used part of a 30 ounce bag of Ore-Ida Shredded Hash Browns. The listed weight is an estimate. Use a thin layer rather than forcing the whole bag onto the pan.
- Cheese: The cheese quantity is an estimate. Use enough for your preferred coverage.
- Pan: A 13 by 18 inch rimmed metal half sheet pan is the suggested size. Confirm the original pan dimensions before publishing.
- Optional additions: Add cooked, crumbled bacon, cooked and drained sausage, or sautéed onions before pouring on the eggs. Add chives, green onions, smoked salmon, or avocado after baking.
- Suggested make ahead option: Crisp the potatoes the day before, cool briefly, and refrigerate promptly. Cover once chilled. Reheat uncovered at 350°F until hot, about 10 to 15 minutes as a starting point, before adding the eggs and finishing the recipe. This variation has not yet been tested.
- Timing: Oven and pan differences affect browning. Cook time is approximate and excludes the extra reheating step when making the potatoes ahead.