Ingredients
Scale
- 1 lb Yukon Gold potatoes, diced into 1/2-inch cubes
- 12 oz smoked breakfast sausage or Italian sausage links, sliced into rounds
- 1 large bell pepper (any color), chopped
- 1/2 large red onion, sliced
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- Optional: 4 large eggs
- Optional garnish: Fresh parsley or sliced green onions
Instructions
- Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with parchment paper or a silicone baking mat for easy cleanup. Wash the potatoes thoroughly and dice them into small, uniform cubes. Cutting them small ensures they cook at the same rate as the sausage and vegetables. Place the diced potatoes, sliced sausage, chopped bell peppers, and red onions directly onto the sheet pan.
- Drizzle the olive oil over the ingredients on the pan. Sprinkle with garlic powder, smoked paprika, oregano, salt, and pepper. Use your hands or a spatula to toss everything together until evenly coated with oil and spices. Spread the mixture into a single, even layer. Place the pan in the center rack of the oven and roast for 20 minutes. If you want to add eggs, remove the pan after 20 minutes, create four small wells in the mixture, and crack an egg into each spot. Return the pan to the oven for another 8 to 10 minutes until the potatoes are tender and the eggs reach your desired doneness.
- Once the potatoes are golden-brown and the sausage is slightly charred at the edges, remove the sheet pan from the oven. Let it rest for two minutes. Use a wide spatula to portion the mixture onto plates, making sure everyone gets an egg if you included them. Garnish with fresh parsley or green onions for a pop of color and freshness. Serve immediately while hot.
- Cook Time: 45 minutes