Sheet Pan Breakfast Hash

If you love crispy breakfast potatoes but don’t love babysitting a skillet, this sheet pan breakfast hash is the move. Baby potatoes roast up golden and crisp-edged, asparagus stays bright and tender, and red onion turns sweet in the heat. Then comes the best part: a bright chimichurri that you spoon over everything while it’s still hot. It soaks into the potatoes, clings to the asparagus, and makes the whole pan taste like spring.

Ingredients

You’ll need baby potatoes, asparagus, and red onion. Olive oil, salt, and pepper do the heavy lifting on the roasting end, and tomatoes are great if you want little bursts of acidity.

For the chimichurri, it’s mostly herbs—parsley and cilantro (or all parsley if you’re not a cilantro person), a little oregano, one small garlic clove, and lots of lemon zest and juice to keep it punchy. Olive oil brings it together, and a tiny bit of maple syrup mellows it out. Red pepper flakes are great if you want heat.

How to make sheet pan breakfast hash

Heat your oven to 425°F and grab a sheet pan. Toss halved baby potatoes and wedges of red onion with olive oil, salt, and pepper, then spread them out, cut-side down, so they crisp up. Roast for about 20–25 minutes, flipping/stirring once halfway through.

When the potatoes are mostly there, add asparagus and tomatoes. Roast another 10–12 minutes, just until the asparagus is bright and tender-crisp.

While everything roasts, blend the chimichurri. You want it loose and spoonable, not thick like pesto—taste and add more lemon or salt until it really pops.

As soon as the pan comes out, spoon chimichurri over the hot vegetables and serve right away.

Tips for extra-crispy potatoes

Give the potatoes space (overcrowding steams them). If your potatoes are larger, quarter them so they cook evenly. Make sure there is enough oil to fully coat them all, as well.

Serving ideas for sheet pan breakfast hash

This is great as-is, but it’s also really good with tofu scramble, sliced avocado, a sprinkle of vegan feta, or a handful of microgreens tossed on top with a drizzle of vegan yogurt sauce. If you really want to take it up a notch, you can make my biscuit sandwich as well!

Sheet Pan Breakfast Hash

This sheet pan breakfast hash features crispy baby potatoes, asparagus, chickpeas, and a bright chimichurri.

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Prep Time 5 minutes mins

Cook Time 38 minutes mins

Course Breakfast, Brunch

Cuisine American

Servings 4

Ingredients

  

Sheet Pan Hash

• 2 lb baby potatoes halved (quarter any large ones)
• 1 red onion cut into thin wedges
• 3 tbsp olive oil divided
• 1 tsp salt plus more to taste
• 1/2 tsp black pepper
• 1 tsp smoked paprika
• 1 bunch asparagus about 1 lb, tough ends snapped off, cut into 2–3 inch pieces
• 1 large tomato diced

Bright Chimichurri

• 1 packed cup flat-leaf parsley leaves tender stems ok
• 1/2 cup cilantro leaves or use more parsley
• 1 tbsp fresh oregano leaves or 1 tsp dried
• 1 small garlic clove
• 1 lemon (Zest and juice)
• 1 tsp maple syrup
• 1/3 cup olive oil
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• Pinch red pepper flakes optional

Instructions

 

• Preheat the oven to 425°F. Line a large sheet pan with parchment paper.
• Roast the potatoes and onion: Add the potatoes and red onion to the sheet pan. Drizzle with 2 tbsp olive oil, then season with salt, pepper, and smoked paprika (if using). Toss well, then spread into an even layer with potatoes mostly cut-side down. Roast for 20–25 minutes, flipping once halfway through.
• Add asparagus to the pan along with tomatoes and drizzle on more olive oil. Sprinkle some more salt and stir. Roast for 10–12 minutes, until asparagus is bright green and tender-crisp and potatoes are crisp.
• Make the chimichurri: While the pan is roasting, add parsley, cilantro, oregano, garlic, lemon zest, lemon juice, maple syrup, salt, and pepper to a food processor. Pulse until finely chopped. With the machine running (or in pulses), stream in the olive oil until you have a loose, spoonable sauce. Taste and adjust—more lemon if it needs brightness, more salt if it tastes flat.
• Finish and serve: Spoon chimichurri over the hot sheet pan hash and toss gently, or serve it on the side for drizzling. Taste and season with a final pinch of salt and pepper if needed. Top with more cilantro/parsley and optional microgreens.

Notes

For crispier potatoes: don’t overcrowd the pan. Use two pans if needed.

Make ahead: chimichurri keeps 3-4 days in the fridge. Bring to room temp and stir before serving.

Serving ideas: top with tofu scramble, avocado, vegan feta, or a handful of micgrogreens.

Keyword asparagus, breakfast, brunch, chimichurri, potatoes, sheet pan