Oh sheet! tray.
I’m definitely crushing on sheet tray bakes these days. Just like last week with the Honey Mustard Turkey Drumsticks, any time I can pop something on a tray and into the oven, I’m way more inclined to prep more food. Same activity, more food to either feed more mouths, or feed oneself throughout the week. Is it laziness? Sure. Is it efficient? Definitely. Is it time to make this? Why, sure.
Where there’s a tray, there’s a way…
So far, I don’t know anyone vehemently opposed to hash browns. If you are, let an omnivore know, will ya? This take on hashbrowns reduces some of the babysitting that happens with the classic, generously sauteed version. There is everything good and amazing about the classic! However, the few times I’ve wanted to cook hashbrowns for more than just me (and for more than just a small portion), it’s a big ol dance in the kitchen! Either multiple rounds of browns in one pan, or multiple pans going and needing attention. This version bakes the potatoes, gets them crispy (!) around the edges and is an awesome base for any toppings, really! Mix it up!
Sheet Tray Hash Browns Breakfast Bake
Get your potatoes crispy and your veggies in one fell swoop with this breakfast bake for a crowd!
Ingredients
- 4 cups grated rinsed and dried shredded white potatoes
- 1 cup sliced bell peppers
- 1/2 cup sliced tomatoes
- 1 cup baby arugula
- 1/4 cup caramelized onions see notes for link
- 1/2 pound favorite breakfast sausage
- 1/2 cup sliced scallions
- 3 tablespoons butter coconut oil or bacon fat
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon red pepper flakes optional
Bell Pepper Dressing
- 1/2 cup red yellow or orange bell pepper, chopped
- 1/2 dried chipotle pepper optional
- 1/4 cup tomatoes sliced
- 1/2 teaspoon sea salt
- 2 tablespoons lime juice or apple cider vinegar or lemon juice
- 1/4 cup extra virgin olive oil
Instructions
Hashbrowns
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Preheat oven to 400, line a baking tray with parchment paper.
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Melt the butter and combine it with the sea salt and black pepper. In a large bowl, toss the shredded white potatoes with the butter mixture to evenly coat the potatoes.
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Spread the potato mixture on the prepared baking tray and place in the oven for 15 minutes.
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While baking, make the Bell Pepper Dressing (see below)
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After 15 minutes, take the baking tray out and arrange the bell peppers, tomatoes, arugula, caramelized onions, scallions, breakfast sausage and red pepper flakes over the top. Return the baking tray to the oven for an additional 15 minutes.
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When done, an optional step is to briefly (1 minute or less) let the hash browns get even more color under the broiler—up to you!
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Remove from the oven, allow to cool for 5-10 minutes, then dress with the Bell Pepper Dressing.
Bell Pepper Dressing
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Combine all ingredients except the olive oil in a blender, blend for 20-30 seconds until smooth.
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While blender is running, slowly stream in the olive oil until your dressing is emulsified.
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Taste and adjust seasoning if needed.
Recipe Notes
Have a big batch of these caramelized onions ready in your fridge!
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