It was a chilly autumn morning, and I was craving something hearty and comforting to start my day. As I opened the fridge, my eyes landed on a package of tallow that my neighbor had gifted me the week before. Inspiration struck, and I knew exactly what I wanted to make – Sheet Pan Tallow Potatoes & Eggs. This dish had become a staple in my household, not only for its incredible flavor but also for its simplicity and versatility.
I quickly gathered the rest of the ingredients – russet potatoes, salt, and fresh parsley. In no time, I had the potatoes cubed and tossed with the tallow, ready to be roasted to golden perfection. The aroma of the potatoes sizzling in the oven soon filled my kitchen, making my mouth water in anticipation. As I cracked the eggs over the top and sprinkled on the parsley, I couldn’t wait to dive into this comforting Sheet Pan Tallow Potatoes & Eggs creation.
Why This Sheet Pan Tallow Potatoes & Eggs Recipe Will Become Your Go-To
The Secret Behind Perfect Sheet Pan Tallow Potatoes & Eggs
The secret to this Sheet Pan Tallow Potatoes & Eggs recipe lies in the use of tallow, a rendered fat that adds an incredible depth of flavor and a crispy, golden crust to the potatoes. Unlike traditional cooking oils, tallow has a high smoke point, allowing the potatoes to get beautifully browned without burning. The result is a satisfying, rustic dish that’s sure to become a new family favorite.
Essential Ingredients You’ll Need
To make this delicious Sheet Pan Tallow Potatoes & Eggs, you’ll need just a few simple ingredients:
- 3 pounds russet potatoes, cut into 1-inch cubes: These starchy potatoes are the perfect canvas for the tallow, creating a crispy exterior and fluffy interior.
- 1/4 cup tallow (or avocado oil): The star of the show, tallow imparts a rich, savory flavor and helps the potatoes achieve that irresistible crunch.
- 1 teaspoon salt: A sprinkle of salt enhances the natural flavors and brings out the best in the potatoes.
- 6 large eggs: Nestled right on top of the potatoes, the eggs create a complete and satisfying meal.
- 2 tablespoons chopped fresh parsley: A bright, fresh garnish that adds a pop of color and a touch of herbal flavor.
Step-by-Step Sheet Pan Tallow Potatoes & Eggs Instructions
Preparing Your Sheet Pan Tallow Potatoes & Eggs
Prep time for this recipe is just 15 minutes, and the total cook time is 35 minutes, for a total of 50 minutes from start to finish. All you’ll need is a large sheet pan and a few basic kitchen tools to whip up this delicious dish.
1- Begin by preheating your oven to 400°F. While it’s heating up, cut the russet potatoes into 1-inch cubes, ensuring they’re all roughly the same size for even cooking.
2- In a large bowl, toss the cubed potatoes with the tallow (or avocado oil) and salt until they’re evenly coated. Transfer the seasoned potatoes to a large, rimmed sheet pan, spreading them out in a single layer.
3- Roast the potatoes in the preheated oven for 25 minutes, giving them a gentle stir halfway through. You’ll know they’re ready when the edges start to turn golden brown and crispy.
4- Once the potatoes have roasted for 25 minutes, crack the 6 large eggs directly onto the sheet pan, nestling them in between the potatoes. Return the pan to the oven and continue cooking for an additional 10 minutes, or until the egg whites are set, and the yolks are cooked to your desired doneness.
5- Remove the pan from the oven and sprinkle the chopped fresh parsley over the top, ensuring it’s evenly distributed.
6- Serve your Sheet Pan Tallow Potatoes & Eggs immediately, allowing everyone to enjoy the perfectly cooked eggs and crispy, flavorful potatoes.
Pro Tips for Success
To ensure your Sheet Pan Tallow Potatoes & Eggs turn out perfectly every time, keep these pro tips in mind:
- Use a rimmed sheet pan to prevent any wayward potatoes from escaping during cooking.
- Cut the potatoes into evenly sized cubes for consistent cooking.
- Toss the potatoes in the tallow or oil until they’re thoroughly coated, ensuring maximum crispiness.
- Resist the urge to overstir the potatoes – let them roast undisturbed for the best browning.
- Crack the eggs onto the pan gently, making sure they don’t run together.
- Keep a close eye on the eggs during the final 10 minutes of cooking to achieve your desired doneness.
Serving and Storing Your Sheet Pan Tallow Potatoes & Eggs
Perfect Pairings for Sheet Pan Tallow Potatoes & Eggs
This Sheet Pan Tallow Potatoes & Eggs recipe serves 6 generous portions, making it the perfect dish to share with family and friends. For a complete and satisfying breakfast or brunch, consider pairing it with a fresh green salad, sliced avocado, or a side of crispy bacon. To drink, a steaming mug of coffee or a refreshing glass of orange juice would be the perfect accompaniment.
Storage and Make-Ahead Tips
If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the potatoes and eggs on a baking sheet and warm in a 350°F oven for 10-15 minutes, or until heated through.
For make-ahead convenience, you can prep the potatoes in advance by cutting them and tossing them with the tallow and salt. Store the seasoned potatoes in the refrigerator for up to 2 days, then roast them as directed when ready to assemble the dish.
Variations and Dietary Adaptations for Sheet Pan Tallow Potatoes & Eggs
Creative Sheet Pan Tallow Potatoes & Eggs Variations
While the classic Sheet Pan Tallow Potatoes & Eggs is a true delight, there are plenty of ways to mix things up:
- Swap in sweet potatoes for a pop of color and a touch of natural sweetness.
- Add diced bell peppers, onions, or mushrooms for extra veggies and flavor.
- Top the dish with crumbled bacon or sausage for a heartier, protein-packed meal.
Making Sheet Pan Tallow Potatoes & Eggs Diet-Friendly
For those following a gluten-free or low-carb diet, you can easily adapt this recipe to suit your needs. Simply use avocado oil in place of the tallow, and consider serving the eggs and potatoes with a side of roasted asparagus or a fresh green salad instead of bread or toast.
If you’re vegan or vegetarian, you can skip the eggs and opt for a plant-based protein source, such as sautéed tofu or tempeh, to create a delicious and satisfying meat-free version of this dish.
Frequently Asked Questions
Q: Can I use a different type of potato instead of russets?
A: While russet potatoes are the best choice for their fluffy texture and ability to crisp up, you can also use Yukon Gold or red potatoes. Just keep in mind that the cooking time may need to be adjusted slightly.
Q: How can I ensure the eggs are cooked to my desired doneness?
A: To achieve your preferred egg texture, keep a close eye on the pan during the final 10 minutes of cooking. For runny yolks, remove the pan when the whites are just set. For fully cooked yolks, let the eggs bake for the full 10 minutes.
Q: How long will the leftovers last, and how do I reheat them?
A: Leftover Sheet Pan Tallow Potatoes & Eggs will keep in the refrigerator for up to 3 days. To reheat, simply place the potatoes and eggs on a baking sheet and warm in a 350°F oven for 10-15 minutes, or until heated through.
Q: How many servings does this recipe make?
A: This Sheet Pan Tallow Potatoes & Eggs recipe serves 6 generous portions, making it perfect for feeding a crowd or having delicious leftovers.
Q: What should I do if the potatoes aren’t getting crispy enough?
A: If you find that your potatoes aren’t achieving the desired crispness, try tossing them in a bit more tallow or oil before roasting, and make sure they’re in a single layer on the sheet pan. You can also try roasting them at a higher temperature for a slightly longer time.
Sheet Pan Tallow Potatoes & Eggs
- Total Time: 50
- Yield: 6 servings
Description
Enjoy the crispy, savory flavors of tallow-roasted potatoes and perfectly cooked eggs, all baked together on a single sheet pan for a quick and easy meal.
Ingredients
– 3 pounds russet potatoes, cut into 1-inch cubes
– 1/4 cup tallow (or avocado oil)
– 1 teaspoon salt
– 6 large eggs
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cubed potatoes with the tallow and salt until the potatoes are evenly coated.
3. Spread the potatoes in a single layer on a large, rimmed baking sheet.
4. Bake for 25-30 minutes, flipping the potatoes halfway through, until they are golden brown and crispy.
5. Remove the sheet pan from the oven and create 6 wells in the potatoes. Crack the eggs into the wells.
6. Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the eggs are cooked to your desired doneness.
7. Garnish the sheet pan with the chopped fresh parsley and serve immediately.
Notes
For a more indulgent version, you can top the eggs with shredded cheese or crumbled bacon before baking. The potatoes can also be seasoned with additional spices, such as paprika, garlic powder, or dried herbs.
- Prep Time: 15
- Cook Time: 35
- Category: Salads and Bowls
- Method: Baking
- Cuisine: American
Conclusion
Sheet Pan Tallow Potatoes & Eggs is a true breakfast (or anytime) masterpiece. The combination of crispy, golden potatoes and perfectly cooked eggs is both comforting and satisfying. With its straightforward preparation and versatile flavor profile, this recipe is sure to become a new household favorite. So, what are you waiting for? Gather your ingredients and get ready to enjoy the ultimate Sheet Pan Tallow Potatoes & Eggs experience!
