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Sheet-Pan Ham and Egg Hash
Sheet-Pan Ham and Egg Hash
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Prep Time:
30 minutes
Total Time:
1 hour 25 minutes
Indulge in a delightful weekend breakfast with this easy sheet-pan recipe featuring crispy hash browns, tender ham, and soft eggs. Prep and bake hash browns to perfection, add ham midway, and finish with quick-cooking eggs for a satisfying all-in-one meal with minimal cleanup.
Ingredients:
  • 2 bags (20 oz each) refrigerated shredded hash brown potatoes
  • 8 green onions, sliced, white and green parts separated
  • 1/4 cup vegetable oil
  • 4 cloves garlic, finely chopped
  • 1 tablespoon finely chopped fresh thyme leaves
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups diced ham steak (about 10 oz)
  • 2 cups shredded cheddar cheese (8 oz)
  • 6 eggs
  • 2 tablespoons chopped fresh Italian (flat-leaf) parsley
Instructions:
  • Preheat oven to 450°F and spray a 15x10x1-inch pan with cooking spray. In a large bowl, toss potatoes, green onion whites, oil, garlic, thyme, salt, and pepper until well combined. Spread mixture evenly in the pan.
  • Bake for 30 minutes, then stir and generously top with savory ham. Continue baking for an additional 20 to 25 minutes until the potatoes have a delicious golden-brown crust.
  • Take the pan out of the oven and generously sprinkle with cheese. Make 6 wells in the potato mixture and carefully crack one egg into each well. Bake for an additional 7 to 9 minutes or until the egg yolks are cooked to your liking and the egg whites are fully set. Finish by sprinkling with green onion greens and fresh parsley.

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