Denver-style Sheet Pan Breakfast Hash
I love Denver-style anything, and not just because it’s one of my favorite cities (Colorado is basically Utah’s hotshot older brother ^.^) For breakfast, Denver style means that the dish includes peppers, onions, and ham: a winning combo if you ask me. Most often, Denver-style is a type of omelet, but I wanted to think outside the box just a bit.
How ‘bout a Denver-style hash?
We’ll pre-roast our peppers, onions, and ham on a sheetpan with potatoes, then portion it out into containers. In the morning, choose your destiny with or without eggs. Personally, I’ve gotta have some egg yolk running down into my hash: it’s my favorite. But if you don’t have time to fry eggs in the morning, you could also enjoy this breakfast hash with boiled eggs or on it’s own!
And May I Suggest
Hot Sauce Aioli
Hot sauce is amazing but hot sauce aioli is a game-changer. If you are going eggless with this hash, you should 100% try making this simple condiment. Just whisk together 3/4 cup olive-oil based mayonnaise with a tablespoon of preferred hot sauce. It’s a creamy, spicy complement to this hash that you never knew you needed!
In the morning,
Simply pop your hash into the microwave for about 45 seconds. This hash maintains it’s crispiness for up to 4 days in the fridge. If you have time to fry a couple eggs, my favorite way to enjoy this hash is with over-easy eggs on top! But I get it: mornings can be hectic. If that’s the case, try this hash with pre-boiled eggs or enjoy it on its own with hot sauce, ketchup, or with the 2-ingredient hot sauce aioli I shared below. Enjoy, guys!
MACROS (Just the Hash)
Calories per serving: 413
Fat: 8g
Carbs 67g (8g Fiber)
Protein: 25g
Denver-style
Sheet Pan
breakfast hash
Yield: 3 Servings
Sheet Pan Hash Ingredients
6 Yukon Gold and/or Red potatoes (try a mixture!)
3 red bell peppers
1 large purple onion
1 ham steak
2 tbsp garlic butter (see note 1)
1/2 tsp cayenne pepper (or more for spice)
1/2 tsp salt
1/4 tsp black pepper
Hot Sauce Aioli Ingredients
1/3 cup olive oil mayo
1 - 2 tbsp preferred hot sauce (I like Tapatio)
Other Optional Ingredients
Eggs how you like them (boiled, fried, scrambled)
Hot sauce or ketchup
Cheese
Instructions
Preheat oven to 400 degrees.
Slice potatoes, peppers, and onion into cubes or strips then add them to a large mixing bowl.
Melt garlic butter in the microwave, then pour the liquid onto your bowl of mixed veggies. Add in cayenne, salt, and pepper, then toss to coat.
Spread vegetables on a sheet pan (you may need two pans) then pop them in the oven for 20 minutes.
While the vegetables bake, use a knife or a pizza cutter to slice the ham steak into cubes.
After 20 minutes in the oven, flip the vegetables and push them to one side of your sheet pan (they will shrink in size). On the other side of the sheet pan, add ham cubes.
Bake for 15 minutes more.
Separate breakfast hash into 3 meal prep containers and allow them to cool before adding a lid.
In the morning, microwave breakfast hash for 45 seconds and add pan-fried eggs, boiled eggs, hot sauce aioli (note 2), cheese, or enjoy the hash on its own!
Recipe Notes
Note 1: Garlic butter is available at the grocery store and you should totally pick some up. I use it while cooking stir frys, hashes, and pasta all the time. If you can’t find garlic butter, melt 2 tbsp butter then add in 2 tsp minced garlic and dried parsley.
Note 2: To make a quick hot sauce aioli, whisk together 3/4 cup olive-oil based mayonnaise with 1 tbsp of your preferred hot sauce.
