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eggs, potatoes and salsa on a sheet pan
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4.30 from 10 votes

Sheet Pan Hash Browns and Eggs with Avocado Salsa

A fresh, savory breakfast all on one sheet pan! There’s no need to break out a skillet when you can bake hash browns and top them with eggs right in the oven. Finish it all with fresh avocado and tomato salsa.
Prep Time10 mins
Cook Time45 mins
Total Time55 mins
Course: Breakfast
Cuisine: Tex Mex
Keyword: brunch, easy breakfast recipe, gluten free, hash browns, party and entertaining, sheet pan meal, vegetarian
Servings: 3
Calories: 344kcal
Author: Jess Smith via Inquiring Chef
Cost: $8.00


  • Half Sheet Pan
  • Parchment Paper
  • Spatula
  • Mixing Bowl


  • 1 20 oz bag Frozen Shredded Hash Browns (see note)
  • 4 tablespoon Unsalted Butter, melted
  • 1 teaspoon Kosher Salt
  • ¼ teaspoon Black Pepper
  • 2 Avocados, diced
  • 2 Tomatoes, diced (about 2 cups of cherry / grape tomatoes, quartered)
  • 2 tablespoon chopped Cilantro Leaves
  • 1 tablespoon diced Shallots
  • 2 teaspoon Lime Juice
  • 6 Eggs


  • Preheat oven to 425°F / 218°C.
  • Line a sheet pan with parchment paper (this will help to prevent sticking).
  • Spread hash browns out on prepared sheet pan. Drizzle melted butter over top and stir gently. Season with some salt and pepper (see note).
  • Transfer pan to the oven and bake until hash browns are golden brown, 35 to 40 minutes. Halfway through cooking, remove the pan from the oven and gently turn the hash browns with a spatula so that the crispy edges are rotated to the center and the center potatoes are moved to the outside of the pan. (The edges will get golden brown and crisp, so you want to give most of the potatoes a “turn” to cook on the outside of the pan.)
  • Meanwhile make salsa by combining avocados, tomatoes, cilantro, shallots, and lime juice. Season with some salt and pepper. (If you’d like it to be spicy, you can add some hot sauce or a pinch of red pepper flakes.)
  • Once hash browns are golden brown remove the pan from the oven. (Note: If they aren’t golden brown in most places at the end of 35 to 40 minutes, you can continue baking them a bit longer. Be sure that they are mostly crisp and golden brown before adding the eggs.
  • Use the back of a spoon to create 6 wells in the hash browns.
  • Crack eggs into the wells. Return pan to the oven and continue cooking until the eggs are cooked to your liking (about 5 minutes if you’d like the yolks soft and 8 minutes if you’d like them to be cooked all the way through).
  • Serve immediately with salsa on top.


Hash browns - 20 oz of hash browns cooks down quite a bit in the oven. If you know you’d like a larger portion of hash browns, use a second sheet pan. The key to letting them brown and crisp is to give them plenty of space so they don’t steam.
Seasoning - Check the package on the hash browns. If they are “seasoned” they may have enough salt and pepper without needing you to add more. If they are unseasoned, they are just plain shredded potatoes and will need a decent amount of salt to bring out their flavor. Even if you added salt and pepper in the amount listed, taste the potatoes at the end of cooking and feel free to sprinkle with some more if needed.


Calories: 344kcal | Carbohydrates: 13g | Protein: 14g | Fat: 28g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 910mg | Potassium: 792mg | Fiber: 9g | Sugar: 2g | Vitamin A: 692IU | Vitamin C: 15mg | Calcium: 69mg | Iron: 2mg