Photo of Sheet-Pan Cheesy Hash Browns & Egg by WW

Sheet-Pan Cheesy Hash Browns & Egg

Points® value
Total Time
55 min
10 min
45 min
Meet your new, favourite hands-free brunch recipe. This easy, all-in-one sheet pan meal combines melty, cheesy potatoes and onions with perfectly baked eggs. Be sure to use refrigerated shredded potatoes and not frozen. They’re dryer and will bake up crispier and browner than the frozen variety. Round out the meal by serving this with a large bowl of fruit salad.


Cooking spray

5 spray(s)

Frozen shredded hash brown potatoes

20 oz, (1 package)

Olive oil

1 tbsp(s)

Red onion

1 small, thinly sliced

Garlic powder

1½ tsp(s)

Kosher salt

1 tsp(s)

Black pepper

¼ tsp(s)


6 large

Low-fat shredded cheddar cheese

¾ cup(s)


2 tbsp(s), chopped


  1. Preheat oven to 425°F. Line a large baking sheet with parchment paper. Lightly coat parchment with cooking spray.
  2. In large bowl, toss potatoes, olive oil, onion, garlic powder, salt, and pepper until well-combined. Spread in even layer on prepared pan. Bake until the edges begin to brown, 25 to 30 minutes.
  3. Lower oven temperature to 400°F. Using spatula, gently make 6 indentations to hold eggs. Carefully crack eggs into wells and return to the oven. Bake 8 to 9 minutes for runny yolks and 10 to 12 minutes for firmer yolks.
  4. Sprinkle cheese evenly over potatoes; return pan to oven to melt cheese, about 30 seconds. Serve garnished with chives.
  5. Per serving: ½ cup potato mixture and one egg


SERVING SIZE (½ cup potato mixture and one egg) 202 Cal, 9 g Total Fat, 3 g Sat Fat, 494 mg Sod, 19 g Total Carb, 1 g Sugar, 0 g Added Sugar, 2 g Fib, 12 g Prot.