Sheet-Pan Hash Browns with Turkey Sausage & Eggs

A whole breakfast on one pan: crispy golden hash browns, homemade sage turkey sausage crumbles, melted cheddar and eggs baked right into the potatoes.

Ingredients

• 30 oz bag frozen shredded hash browns, thawed
• 1 lb ground turkey
• 8 large eggs
• 1 cup shredded cheddar
• 4 green onions, sliced

From your pantry: 3 tbsp oil, 1 tsp dried sage, ½ tsp fennel seed, ¼ tsp red pepper flakes, 1 tsp brown sugar, 1½ tsp salt, ½ tsp pepper, 1 tsp garlic powder.

Instructions

1. Heat the oven to 425°F. Pat the hash browns dry with towels, toss with the oil, garlic powder, 1 tsp salt and the pepper, and spread on a rimmed sheet pan. Bake until golden and crisp at the edges, 25 to 30 minutes.
2. Meanwhile mix the turkey with the sage, fennel, red pepper flakes, brown sugar and ½ tsp salt. Brown in a skillet over medium-high heat, breaking it into crumbles, until cooked through, 7 to 8 minutes.
3. Scatter the turkey sausage and cheddar over the potatoes. Use the back of a spoon to make 8 wells.
4. Crack an egg into each well and season with pepper. Bake until the whites are set and the yolks are still soft, 10 to 12 minutes.
5. Sprinkle with green onions and cut into squares, one egg per portion.

Tip: Drying the thawed hash browns well is the secret to crisp potatoes; wet shreds steam instead of browning.

Nutrition per serving

Good for

Adapted from Taste of Home.

You might also like

Everything-Bagel Salmon & Crispy Smashed Potatoes40 min · 610 kcal · 39 g proteinHoney-Garlic Pork Tenderloin with Green Beans35 min · 515 kcal · 36 g proteinBerry Vanilla Overnight Oats5 min · 380 kcal · 18 g proteinJammy Egg Avocado Toast with Chili Crisp15 min · 690 kcal · 26 g proteinGreek Yogurt Chicken Salad Wraps15 min · 335 kcal · 27 g proteinSpinach, Feta & Pepper Egg Muffins30 min · 205 kcal · 16 g proteinPeanut Butter Banana Oatmeal10 min · 490 kcal · 19 g proteinHoney Berry Yogurt Parfaits5 min · 345 kcal · 22 g protein