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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. 

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30 min
Prep Time
1 hr 20 min
Total Time


3 tablespoons Land O Lakes® Butter with Canola Oil

1 (20-ounce) package refrigerated shredded hash brown potatoes

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

1 medium (1 cup) onion, finely chopped

3/4 teaspoon garlic salt

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups (3 ounces) stemmed, chopped kale

4 ounces (1 cup) shredded Cheddar cheese, divided

4 large Land O Lakes® Eggs

How to make

  1. STEP 1

    Heat oven to 450°F.

  2. STEP 2

    Heat Butter with Canola Oil on half sheet pan in oven 1 minute or until melted.

  3. STEP 3

    Combine hash browns, bell pepper, onion, garlic salt, salt and pepper in large bowl; stir to combine. Spread mixture evenly over pan. Bake 15 minutes; stir. Bake additional 15 minutes.

  4. STEP 4

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

  5. STEP 5

    Stir 1/2 cup cheese into hash brown mixture. Form 4 mounds with hash brown mixture. Create 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.

Tip #1

FDA guidelines for safe handling instructions recommend cooking eggs until white and yolk are firm.

Nutrition (1 serving)

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