Sheet Pan Vegetable Hash with Eggs

Sheet Pan Vegetable Hash with Eggs
Photo: Chris Simpson
Prep Time:
20 mins
Total Time:
55 mins

Flipping the script on what a hash is supposed to look like, this one-pan-wonder swaps potato for finely chopped cauliflower and broccoli, making this simple plant-based bake as nutritious as it is delicious.


  • 1 small head cauliflower, trimmed, cored, and cut into florets

  • 1 pound broccoli, trimmed, stem peeled, and cut into 1 inch pieces (greens and stems)

  • 1 red bell pepper, seeded and diced

  • ½ red onion, diced (1 cup)

  • ¼ cup extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

  • 2 packed cups baby spinach

  • 6 large eggs, room temperature


  1. Preheat oven to 425°F. Pulse cauliflower in a food processor until finely chopped (you should have about 4 cups). Transfer to a rimmed baking sheet. Repeat with broccoli and transfer to baking sheet. Add bell pepper and red onion and drizzle with olive oil; toss until well combined. Season with salt and pepper; spread in an even layer and roast, stirring once, until golden around edges, 25 to 30 minutes.

  2. Remove sheet from oven; stir in baby spinach. Make 6 small wells in mixture with the back of a spoon. Crack an egg into each well and bake until whites are just set, about 5 minutes. Season eggs with salt and pepper and serve immediately.

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