Sheet Pan Sweet Corn Summer Squash Breakfast Hash
Only ONE sheet pan required for this summery sweet corn summer squash breakfast hash! Packed with tender veggies, crispy potatoes, and beautiful sunny-side up eggs.
Servings 4 servings
Calories 369kcal
Ingredients
- 1 small yellow onion, finely diced
- 3 cloves garlic, minced
- 1 medium summer squash, cut into 1/2-in cubes
- 1 medium zucchini, cut into 1/2-in cubes
- 2 medium russet potatoes, cut into 1/2-in cubes
- 3 ears corn, husks and silk removed and kernels cut off the cob
- 3 tablespoons unsalted butter, melted
- Salt and pepper to taste
- 4 large eggs
- 1/4 cup grated Parmesan cheese
- 1/4 cup sliced green onions
Instructions
- Preheat oven to 400F. Spray an 18x13 sheet pan with cooking spray and set aside for a moment.
- In a large bowl, combine onion, garlic, summer squash, zucchini, potatoes, corn, and melted butter. Season with salt and pepper to taste
- Arrange vegetables on prepared sheet pan, spacing out as much as possible. Roast hash at 400F 35-40 minutes until vegetables are tender, stirring once halfway through baking.
- Remove pan from oven and make 4 "nests" in hash. Carefully crack an egg into each nest. Return pan to oven and bake 5-8 additional minutes until egg is set.
- Sprinkle hash with Parmesan cheese and green onions. Serve warm and enjoy!
Video
Notes
Storing Instructions
Store hash in refrigerator up to 4 days.
Nutrition
Serving: 8oz hash | Calories: 369kcal | Carbohydrates: 44.9g | Protein: 15.6g | Fat: 16.8g | Saturated Fat: 8.3g | Cholesterol: 214mg | Sodium: 229mg | Potassium: 1066mg | Fiber: 7.2g | Sugar: 8.3g | Calcium: 129mg | Iron: 5mg