Vegetarian Sheet Pan Winter Hash with Eggs

Hearty winter veggies are perfect for making hash! This recipe uses an oven-roasting method and a single sheet pan for simple prep and hassle-free cleanup.

Serves: 6Prep: 10 minutesCook: 1 hour 5 minutesTotal: 1 hour 15 minutesDifficulty: Easy

Serves: 6


  • 16 ounces Southern Style Hash Browns
  • 2 medium beets, peeled and diced into small pieces
  • 2 cups Brussels sprouts, thinly sliced
  • 1 small onion, chopped
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 1⁄2 teaspoon ground black pepper
  • 6 large eggs


  • Preheat oven to 425°F. Spray rimmed baking sheet with non-stick cooking spray.
  • In large bowl, toss together hash browns, beets, Brussels sprouts, onion, oil, salt and pepper. Spread in an even layer on prepared pan.
  • Bake 50 to 55 minutes, until hash browns start to brown on bottom and vegetables are tender.
  • In roasted hash, create 6 wells. Break eggs into each well. Return pan to oven; bake 6 to 10 minutes, until eggs reach desired doneness.