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Sheet Pan Hash Browns and Eggs

Presented by:
Land O' Lakes
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This all-in-one dish is perfect for brunch.

Recipe Prep Time
Prep Time
30 min
Recipe Cook Time
Cook Time
Recipe Ready Time
Ready In
1 hr 20 min
Recipe Servings


3 tablespoons Land O Lakes® Butter with Canola Oil

1 (20-ounce) package refrigerated shredded hash browns

1 medium (1 cup) onion, finely chopped

1 medium (1 cup) red bell pepper, finely chopped

3/4 teaspoon garlic salt

1/2 teaspoon salt

1/2 teaspoon pepper

4 cups (3 ounces) stemmed, chopped kale

1 cup shredded Cheddar cheese

4 large Land O Lakes® Eggs


Heat oven to 450°F.

Melt butter with canola oil on half sheet pan in oven 1 minute or until melted.

Add hash browns, onions, peppers, garlic salt, salt, and pepper; stir to combine. Spread mixture evenly over pan. Bake 15 minutes; stir. Bake an additional 15 minutes.

Add kale; stir. Bake 5 minutes. Reduce oven to 400°F.

Stir in 1/2 cup cheese to hash brown mixture.  Form 4 mounds with hash brown mixture. Create an indentation in each mound with back of large spoon. Crack 1 egg into each nest; sprinkle remaining cheese evenly over eggs.

Bake 10-15 minutes or until eggs are desired doneness. Serve immediately.


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