Sheet-Pan Potato Hash with Fixins

bon appétit dinner lunch breakfast sheet-pan dinner potato fish sheet pan egg sour cream kid-friendly buffet peanut free wheat/gluten-free tree nut free

Chris Morocco

4 servings

Source

Ingredients

2 1/2 lb. russet potatoes (about 4), scrubbed, very thinly sliced

1/4 cup plus 2 Tbsp. extra-virgin olive oil

Kosher salt

4 large eggs

8 oz. hot-smoked fish (such as salmon, whitefish, or trout)

1/2 cup crème fraîche or sour cream

Trout or salmon roe, chopped dill, and thinly sliced red onion (for serving)

Method

Place a rack in upper third of oven; preheat to 425°F. Toss potatoes in a large bowl with 1/4 cup oil (using a bowl will help get the slices well coated, which means they’ll get super crisp in the oven). Season generously with salt.

Transfer potatoes to a rimmed baking sheet and spread out into an even layer (it’s fine to have them piled on top of each other; just keep them even). Roast, undisturbed, until browned and very crisp (top and bottom), 40–50 minutes. Let cool 5 minutes.

Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into pan and fry, spooning oil over whites, until set, about 3 minutes.

Divide potatoes among plates and top each with an egg, some smoked fish, and crème fraîche. Spoon roe over and scatter some dill and onion on top.