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