Sheet Pan Hash Browns

20 oz shredded hash browns (fresh or thawed)

1/2 tsp each garlic powder, smoked paprika, kosher salt

1 tbsp olive oil

Turkey Taco Meat

1 lb lean ground turkey (93/7 or 99% fat-free)

2 tbsp taco seasoning (store-bought or homemade)

8 oz tomato sauce

1/2 cup water

Scrambled Eggs

10 large eggs

Salt and pepper to taste

Olive or avocado oil cooking spray

Optional Toppings

Shredded cheese

Guacamole or avocado

Salsa, pico de gallo, or Greek yogurt

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Make Hash Browns: Preheat oven to 400°F (200°C). Line a sheet pan with parchment paper and spray with cooking oil. Toss hash browns with olive oil, garlic powder, smoked paprika, and salt. Spread evenly and bake 26–28 minutes, rotating halfway, until golden and crispy.
Prepare Turkey Taco Meat: Heat a skillet over medium-high heat with cooking spray. Cook turkey with salt and pepper, breaking apart as it cooks. Stir in taco seasoning for 1 minute, add tomato sauce and water, bring to boil, then simmer for 5 minutes.
Make Scrambled Eggs: Whisk eggs with salt and pepper. Heat a non-stick skillet with oil over medium-low heat. Pour in eggs and gently stir until cooked through, about 5 minutes.
Assemble Bowls: Add 1/2 cup hash browns, 1/2 cup taco meat, and 1/2 cup scrambled eggs to each container. Add optional toppings and serve immediately, or store for meal prep.