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Veggie breakfast hash

Easy Veggie Breakfast Hash with Chipotle Aioli

This easy veggie breakfast hash has been created for the family cook. It's a sheet pan meal where you can let the oven do most of the cooking and you only have to worry about the eggs and the sauce. 


Breakfast Hash

  • 3 cups Red and yellow baby potatoes diced into 1 inch pieces
  • 1 1/2 cups Chopped broccoli
  • 1 Red bell pepper diced
  • 1 Medium white onion diced
  • 8 oz White mushrooms chopped
  • 1 tbsp Cooking oil
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • 1/4 tsp Chili powder
  • 8 Eggs
  • 1/4 cup Milk of your choice I use almond milk

Chipotle Aioli

  • 2-4 Chipotle chilis in adobo sauce
  • Juice of half a lime
  • 1 cup Mayo
  • 1/4 tsp Salt
  • 1/4 tsp Pepper


  1. Heat oven to 400°F.

  2. Boil potatoes until fork tender, roughly 10 minutes.

  3. Place potatoes, broccoli, peppers, onion, and mushrooms on a cookie sheet. Toss in cooking oil, garlic powder, paprika, and chili powder. Bake for 30 minutes, flipping the vegetables once while cooking.

  4. While the potatoes are cooking prepare the Aioli. Place the chipotle chili peppers in a food processor or blender and blend until it forms a paste, note it will not be smooth. Set aside the chipotle paste. Without cleaning the food processor/blender, mix the lime, mayonnaise, salt, and pepper. Add the chipotle paste 1 tbsp at a time until you have reached the desired level of spice. 

  5. When there is roughly 10 minutes left on the timer prepare the eggs. Beat all of the eggs with the milk and pour into a medium-sized frying pan. Scramble on low-med heat until cooked through. 

  6. Portion the hash into 4 servings. Top with eggs and chipotle aioli. Enjoy!