Crunchy breakfast potatoes, crispy bacon, and perfectly cooked eggs with a creamy, runny yolk! This Oven Roasted Breakfast Potato Hash is as easy as it’s delicious!
All cooked in one sheet pan and ready in 40 minutes with little active time on your part, this is one of my favorite savory breakfast recipes, and PERFECT for weekend mornings when you can let the oven do all the work.
Oven roasted breakfast potatoes
Weekends are meant to be enjoyed. Relished. Savored. It’s time to be spent with family, not standing around your kitchen stove getting breakfast ready for them instead.
If you’re looking for a deliciously wholesome weekend breakfast (actually this works just as well on a busy weekday morning too!), one that feeds your entire family, with minimal involvement on your part, then these breakfast potatoes (oven roasted breakfast potatoes) are the PERFECT answer.
The convenience of a sheet pan breakfast cannot be understated. These sheet pan pancakes are another popular recipe on the blog, and a regular in our weekend brunch menu!
Why you’ll love this breakfast potato hash
- These crispy, spicy, oven roasted breakfast potatoes with bacon and eggs are ready in 40 minutes, all cooked in one sheet pan! How easy is that?
- There’s very little active time on your part, because the oven does all the work!
- So flavorful, comforting, and filling.
- The best part is that you can relax with your family, or snuggle back into bed with them for a little bit longer, while your breakfast cooks in the oven and fills your house with the tempting aroma of cinnamon first, and then bacon.
- This breakfast potato hash is one of our absolute favorite breakfast and brunch recipes in the world, and it never ceases to amaze us by how flavorful it tastes.
What takes this breakfast potato hash to the next level
- Potatoes with crispy, crunchy edges and coated with a delicious spice blend.
- Crispy bacon bits (made from Canadian bacon or sometimes back bacon for a leaner bacon cut, but you can use regular thick cut bacon too).
- Perfectly cooked eggs with a creamy, runny yolk.
And all of that is cooked TOGETHER in ONE sheet pan for a family of four!
Since this sheet pan breakfast is one we love to eat regularly, I prefer to use leaner cuts of bacon so that we get MORE bacon flavor for less of the fat. So using Canadian bacon or back bacon is a great option.
This oven roasted breakfast potato hash is very easy to prepare. The most time consuming part of the recipe is cutting the potatoes and bacon. Once the potatoes are in the oven, you can sit back (or slide back into bed) and relax while your oven does its job.
How to cook breakfast potato hash
The potatoes are cooked with a spice mix of paprika, cayenne pepper, allspice, black pepper and cinnamon. The flavors are smoky, spicy, with a hint of sweetness from the cinnamon.
You will smell the cinnamon first as the potatoes are being roasted, and let me tell you, it’s one of our favorite smells on most Sunday mornings! 🙂
After the first 20-25 minutes, I add the bacon and onions which will roast and become crispy in 10-15 minutes (10 minutes if the bacon is thin, 15 if thick).
Then right at the end (with 3 minutes to go), I crack the eggs into the sheet pan and in 3 minutes, this scrumptious oven roasted breakfast potatoes with bacon and eggs are ready to be devoured! An extra drizzle of hot sauce on top is also highly recommended.
Since it’s just the two of us, I sometimes make half this recipe, OR I make the full recipe and have the leftovers for lunch or dinner (BRINNER FTW! Have you guys noticed how much we truly adore breakfast?).
While this breakfast potato hash is PERFECT for those lazy weekend breakfasts and brunches, I do sometimes make these breakfast potatoes for our weekday breakfasts as well. Here’s what I alter to make this for a weekday breakfast.
How to make this for a weekday breakfast
Cook the breakfast potato hash, bacon and onions the day before (as stated in the recipe). Then store the roasted potatoes and bacon in a container in the fridge overnight.
Next morning, prepare this sheet pan breakfast in one of two ways.
How to prepare this breakfast potato hash ahead of time
Method one
Preheat the oven to 425°F and then spread out the breakfast potato hash in a single layer on your sheet pan, while making four small empty areas in there for four eggs.
Then I spray pump a little oil in those spaces and place the sheet pan in the oven for about 2-5 minutes, until the potatoes warm up again.
Then crack the eggs into those four spaces, and cook for a further 2-3 minutes until the eggs are set. This is a great way to make sure that the potatoes are just as delicious and crispy as they’d be if the sheet pan breakfast was prepared on the same day from scratch.
Method two
Second and quicker method is to heat the potatoes in the microwave until heated through.
Cook the eggs in your pan while the potatoes are heating up which will take about 5 minutes. This is easier for 1 – 2 servings, but for 4 servings or up, I still think the oven method above is better.
A great breakfast sets the tone for a fulfilling day, and that’s exactly what this oven roasted breakfast potato hash with bacon and eggs will do! It’s almost surprising how much flavor this dish carries, but hey, I’m not complaining! 🙂
More breakfast and brunch recipes you’ll love
Recipe
Oven Roasted Breakfast Potato Hash (with Bacon and Eggs)
US based cup, teaspoon, tablespoon measurements. Weight measurements are recommended for accurate results whenever available.
Common Measurement ConversionsIngredients:
Spice Mix
- 1 tsp paprika
- ½ tsp cayenne pepper or ¼ tsp for a milder heat
- ½ tsp all spice
- 1 tsp cracked black pepper ½ tsp ground black pepper. Or adjust to your taste.
- 1 tsp dried thyme
- ¼ tsp ground cinnamon
- ½ tsp kosher salt plus more to taste
Sheet Pan Breakfast
- 2.5 lbs yukon gold potatoes cut roughly into ½ x 1 inch cubes
- Vegetable oil or oil spray
- 1 medium red onion cut into thick slices
- ½ lb canadian bacon or back bacon cut into strips
- 6 – 8 large eggs
- Chopped parsely
- Hot sauce
Instructions:
- Line a half sheet pan with parchment paper and spray or drizzle some oil on the surface.
- Preheat oven to 425°F / 218°C.
- Mix the ingredients for the spice mix.
- Place the cut up potatoes in a large bowl and add the spice mix, and toss to coat the potatoes.
- Spread the potatoes in a SINGLE layer on the sheet pan. Toss the potatoes to coat in the oil, and place the sheet pan with the potatoes in the pre-heated oven.
- Set the timer to 20 minutes.
- After 20 minutes, mix/flip the potatoes well with a spatula. Sprinkle the chopped bacon and sliced onions over the potatoes, and return to the oven for a further 10 – 15 minutes, until the bacon becomes crispy and the onions start to caramelize. (Check at 10 minutes if you are using thin cut bacon or at 15 minutes for thick cut bacon.)
- Remove the sheet pan from the oven and make space among the potatoes for 6-8 eggs. Crack the eggs into these spaces and sprinkle extra salt over the eggs. Season the potatoes if needed.
- Return to the oven for 2 -3 minutes until the eggs are just cooked through.
- Remove from the oven. Serve while hot. Optional – drizzle extra hot sauce on top if you like it extra spicy.
Nutrition Information:
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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