Sheet Pan Hash Browns & Eggs
Sheet Pan Hash Browns & Eggs

Sheet Pan Hash Browns & Eggs

Brunch all on one pan. Hash browns, red peppers, and kale topped with eggs are baked on a sheet pan - a whole meal and minimum mess. 

30 min
1 hr 20 min


3 tablespoons Land O Lakes® Butter with Canola Oil

1 (20-ounce) package refrigerated shredded hash browns

1 medium (1 cup) onion, finely chopped

1 medium (1 cup) red bell pepper, finely chopped

3/4 teaspoon garlic salt

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups (3 ounces) stemmed, chopped kale

1 cup shredded Cheddar cheese

4 large Land O Lakes® Eggs

How to make

  1. STEP 1

    Heat oven to 450°F.

  2. STEP 2

    Melt butter with canola oil on half sheet pan in oven 1 minute or until melted.

  3. STEP 3

    Add hash browns, onions, peppers, garlic salt, salt, and pepper; stir to combine. Spread mixture evenly over pan. Bake 15 minutes; stir. Bake an additional 15 minutes.

  4. STEP 4

    Add kale; stir. Bake 5 minutes. Reduce oven to 400°F.

  5. STEP 5

    Stir in 1/2 cup cheese to hashbrown mixture.  Form 4 mounds with hash brown mixture. Create an indentation in each mound with back of large spoon. Crack 1 egg into each nest; sprinkle remaining cheese evenly over eggs.

  6. STEP 6

    Bake 10-15 minutes or until eggs are desired doneness. Serve immediately.


31Fat (mg)
225Cholesterol (mg)
1040Sodium (mg)
34Carbohydrates (g)
2Dietary Fiber
17Protein (g)


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