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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
Cook Time 38 minutes
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