Sheet-Pan Cheesy Hash Browns & Eggs

Sheet-pan cheesy hash browns & eggs

Total Time
50 min
10 min
40 min
Meet your new favorite brunch recipe. This all-in-one sheet-pan meal combines cheesy potatoes with perfectly baked eggs. Using refrigerated shredded potatoes is key since they’re less moist and bake up crispier than the frozen variety.


Cooking spray

4 spray(s)

Uncooked refrigerated hashbrowns

20 oz

Olive oil

1 Tbsp

Red onion

1 small, thinly sliced

Garlic powder

1½ tsp

Kosher salt

1 tsp

Black pepper

¼ tsp


6 item(s), large

Reduced fat cheddar cheese

¾ cup(s), shredded, shredded


2 Tbsp, chopped


  1. Preheat the oven to 425°F. Line a large sheet pan with parchment paper and lightly coat with cooking spray.
  2. In a large bowl, toss the potatoes, oil, onion, garlic powder, salt, and black pepper until well combined. Spread into an even layer on the prepared pan.
  3. Bake the potatoes until the edges begin to brown, 25 to 30 minutes. Lower the oven temperature to 400°F. Using a spoon, make 6 wells in the potatoes and crack 1 egg into each well. Return the pan to the oven. Bake for 8 to 9 minutes more for runny yolks or 10 to 12 minutes more for firmer yolks.
  4. Sprinkle the cheese over the potatoes. Return the pan to the oven to melt the cheese, about 30 seconds. Before serving, garnish the hash browns and eggs with the chives.
  5. Serving size: ½ cup potatoes and 1 egg