Name: Sheet-Pan Breakfast-for-Dinner Hash
Prep time: 15 min
Total time: 35 min
Yield: 4 - 6 serving(s)
Ingredients: 14 oz. frozen shredded hash browns (about 3 cups); 4 c. packed chopped kale; 1 red onion, cut into 1/4-inch wedges; 2 tbsp. olive oil; 1/2 tsp. kosher salt, plus more to taste; 1/4 tsp. black pepper; 10 to 12 frozen breakfast sausage links, thawed; 6 large eggs; 1 c. shredded cheddar cheese; Toasted bread, for serving

Step 1Preheat the oven to 400 ̊. Toss together the hash browns, kale, red onion, olive oil, salt and pepper on a large rimmed baking sheet.

Step 2Bake until the onion is softened and the hash browns are starting to brown, about 15 minutes. Remove from the oven and stir, then add the sausages to the baking sheet.

Step 3Make 6 spaces on the baking sheet and gently crack an egg into each space. Sprinkle each egg with a pinch of salt. Bake for 4 minutes.

Step 4Remove the baking sheet from the oven and sprinkle the cheese on top. Bake until the egg whites are set but the yolks are still runny, 2 to 4 more minutes. Serve with toasted bread.

Ingredients

Directions

Breakfast