I’m SO pumped to spill the tea about this Veggie Sheet Pan Hash that has completely taken over my kitchen lately. The moment I took my first bite, it hit all the right notes—sweet roasted peppers, savory caramelized onions, a little earthy crisp from the potatoes, and just the perfect touch of spice. It’s that satisfying combo of crispy edges and tender veggies that totally makes this Veggie Sheet Pan Hash unforgettable.
I’ve been on a quest to find a veggie-packed breakfast that’s healthy but still feels indulgent, and this easy veggie hash nailed it. Honestly, walking into my kitchen with the aroma of oven roasted vegetables roasting on a single sheet pan felt like a chef’s secret weapon for busy mornings. The whole meal comes together effortlessly on one pan, which means less cleanup and more time to enjoy every delicious bite.
What makes this Veggie Sheet Pan Hash extra special for me is how versatile it is. You can mix and match whichever veggies you love or have on hand, and it still turns out juicy, flavorful, and crave-worthy. It’s quickly become my go-to sheet pan meal when I want a healthy breakfast hash that feels both vibrant and filling. Food lovers, if you’re dreaming of breakfast magic that hits all those cozy comfort food vibes without the fuss, you’re going to want to try this Veggie Sheet Pan Hash ASAP!
If you’re curious to see this in action, check out this oven-baked sheet pan eggs & potato veggie hash for some inspo from Fannetastic Food. Trust me, it’s a flavor-packed twist perfect for any foodie adventures you’re craving.
What You Need
Here’s the lineup of ingredients that make this Veggie Sheet Pan Hash totally drool-worthy. Grab everything fresh for the best flavor and texture!
- 4 cups mixed diced potatoes (Yukon Gold or red potatoes work best)
- 1 cup bell peppers, chopped (use a mix of red, yellow, and orange for sweetness)
- 1 small red onion, diced
- 1 cup zucchini, sliced into half-moons
- 1 cup cherry tomatoes, halved
- 2 cloves garlic, minced
- 2 tablespoons olive oil (splurging on extra virgin here makes a delicious difference!)
- 1 teaspoon smoked paprika (this secret ingredient makes a huge impact on the flavor of your Veggie Sheet Pan Hash)
- 1/2 teaspoon chili flakes (for a touch of heat)
- Salt and pepper to taste
- Fresh parsley or cilantro for garnish
Pro tip: Grab your garlic and spices from the international aisle for the freshest, punchiest flavors. When I have fresh herbs on hand, I go heavy on parsley to add a bright contrast to those oven roasted vegetables in this easy veggie hash.
Prep shortcut: Dice your veggies the night before and store them in an airtight container in the fridge. Potatoes stay freshest in cold water until use—so they don’t brown.
For more veggie-packed sheet pan breakfast ideas, Food Confidence has some solid inspiration to keep your menu interesting!
How to Make It
1. Preheat your oven to 425°F to get that perfect roast on your Veggie Sheet Pan Hash.
2. Toss diced potatoes in olive oil, smoked paprika, chili flakes, salt, and pepper. Spread them out on a rimmed baking sheet in a single layer.
3. Roast potatoes for about 20 minutes, flipping once. This step is where the magic starts with your hash getting crispy edges and warming the kitchen with mouth-watering aromas.
4. After 20 minutes, add bell peppers, onions, zucchini, and garlic to the pan. Give everything a good mix to combine those oven roasted vegetables into one gorgeous heap.
5. Roast for another 15 minutes, letting the veggies caramelize and soften. Your Veggie Sheet Pan Hash should look golden and gorgeous with a mix of tender and crisp textures.
6. Toss in cherry tomatoes during the last 5 minutes to keep them juicy but not mushy.
7. Finish with fresh parsley for a pop of color and an herbaceous boost.
The smell of this Veggie Sheet Pan Hash roasting will have everyone in the house asking, “What’s cooking?!” This recipe is a winner for busy mornings or relaxed weekend brunches.
If you want to mix things up, try adding sweet potatoes or mushrooms to switch up the flavor and texture. I learned from my own kitchen wins that spreading veggies in a single layer is key to roasting evenly.
For an extra protein punch, serve alongside eggs or your favorite plant-based protein. The Herbeevore’s Root Vegetable Hash with Eggs recipe is a tasty pairing worth checking out!
Serving This Up
Okay, here’s the fun part—serving your Veggie Sheet Pan Hash! It tastes amazing fresh from the oven but also shines in so many different ways.
Pair it with fried or poached eggs for a classic breakfast or brunch. The oozing yolk is like the final touch on this healthy breakfast hash masterpiece. For a vegan twist, dollop with avocado and a sprinkle of nutritional yeast for an umami boost.
This sheet pan meal shines as a quick lunch or easy dinner too. Add your favorite protein or toss it over greens for a quick salad bowl.
For the ‘gram, plate your Veggie Sheet Pan Hash with a drizzle of tangy yogurt sauce or hot sauce spiraled artfully on top. The colors from the roasted peppers, tomatoes, and herbs create beautiful visual contrast, perfect for sharing.
Leftovers? Spread them on tortillas for hash tacos or mix into grain bowls for another round of flavor-packed meals.
Pro tip: Seasonal tweaks turn this hash into a year-round star. Try roasting butternut squash in the fall or asparagus in spring for fresh flavor updates.
Hosting a brunch? Serve up this Veggie Sheet Pan Hash alongside fresh fruit and crusty bread. It’s a crowd favorite that disappears fast.
On top of this, if you’re seeking variation ideas, FoodieDishes has a killer one-pot veggie cream orzo that complements this hash beautifully.
Your Questions Answered
How do I make this Veggie Sheet Pan Hash extra flavorful?
I always boost flavor with smoked paprika and fresh garlic. Tossing veggies in olive oil before roasting really intensifies the taste. Adding chili flakes gives a little kick that awakens your palate.Can I meal prep this Veggie Sheet Pan Hash?
Absolutely! It’s perfect for meal prep. Store in airtight containers and reheat in the oven or skillet. The quality holds well, especially if you re-crisp the hash on the stove.What’s the best way to reheat Veggie Sheet Pan Hash without losing quality?
Reheat in a hot skillet over medium heat to regain that crisp instead of the microwave—it keeps the veggies tender but crispy around the edges.Can I add protein to this sheet pan meal?
Yes! Think roasted tofu cubes or sausage tossed in with the vegetables. You can even crack eggs on top during the last 10 minutes of roasting for a fabulous addition.What veggies work best for a veggie-packed sheet pan breakfast hash?
Potatoes are key for texture, but peppers, zucchini, onions, and cherry tomatoes all roast beautifully. Feel free to experiment with mushrooms, sweet potatoes, or even kale.Is this Veggie Sheet Pan Hash gluten-free and vegan?
Totally! This dish fits both diets perfectly when you skip the eggs or meat toppings. It’s a healthy breakfast hash that welcomes all food lovers.How can I make this recipe kid-friendly?
Keep spices mild and dice veggies into small, uniform pieces for easier eating. Kids often love the sweet notes from roasted bell peppers and tomatoes.If you want to see other plant-based sheet pan dinners full of flavor and easy prep, Food Confidence has a stellar roundup worth a peek.
Final Bites
I’m telling you, this Veggie Sheet Pan Hash deserves a permanent spot on your cooking rotation. It checks all my boxes for a healthy breakfast hash that’s simple, vibrant, and absolutely crave-worthy. Perfect for busy mornings when you want something nutritious but exciting.
My Foodie Tips you’ll love:
- Use a mix of colorful veggies to boost flavor and visual appeal.
- Don’t skip the smoked paprika—this little spice ups the savory profile wonderfully.
- Cook potatoes until they’re golden and crisp before adding other veggies for the best texture.
Try these tested Veggie Sheet Pan Hash variations: sweet potato and kale, Mediterranean with olives and feta, or a spicy Southwest style with chipotle seasoning. The Southwest version gets rave reviews when I make it for friends.
Customize this veggie sheet pan hash recipe to fit your taste buds and fridge finds—you’ll never get bored. I’m so excited for you to taste this blend of sweet, savory, spicy, and fresh flavors.
Go on, dive into this Veggie Sheet Pan Hash and share your flavor-packed creations. If you love this Veggie Sheet Pan Hash, you need to try the oven-baked sheet pan eggs & potato veggie hash from Fannetastic Food as well.
Can’t wait to hear what you think! This easy veggie hash just might become your new obsession. Happy cooking, foodie friends!
Veggie Sheet Pan Hash
A vibrant and healthy veggie sheet pan hash packed with roasted potatoes, bell peppers, and onions, perfect for a quick and nourishing breakfast or brunch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
- 2 cups diced potatoes
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 medium red onion, chopped
- 1 zucchini, diced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 425°F (220°C).
- In a large bowl, combine diced potatoes, bell peppers, red onion, zucchini, and minced garlic.
- Drizzle olive oil over the vegetables and sprinkle smoked paprika, thyme, salt, and pepper. Toss until evenly coated.
- Spread the veggies evenly on a large sheet pan in a single layer.
- Roast in the preheated oven for 25-30 minutes, stirring halfway through, until potatoes are golden and tender.
- Remove from the oven, garnish with fresh parsley if desired, and serve warm.
Notes
For extra protein, top with a fried or poached egg before serving, or add cooked sausage or tofu to the mix.