Don’t you just love those mornings when you wake up craving a hearty, satisfying breakfast that doesn’t take hours to prepare? That’s exactly how I felt one chilly autumn morning a few weeks ago. I knew I wanted something savory and comforting, but I also didn’t want to spend my entire morning slaving away in the kitchen. Then, I remembered this incredible Sheet Pan Tallow Potatoes & Eggs recipe I had bookmarked, and let me tell you – it completely changed my breakfast game.
I hopped out of bed, fired up the oven, and got to work. In no time at all, the house was filled with the most incredible aroma of crispy roasted potatoes and sizzling eggs. And the best part? I didn’t have to stand over the stove the whole time. The Sheet Pan Tallow Potatoes & Eggs baked to perfection while I sipped my coffee and got ready for the day. When I finally sat down to enjoy my creation, I was blown away by how flavorful and satisfying it was. The potatoes were perfectly crispy on the outside and tender on the inside, and the runny eggs added such a rich, creamy element. I couldn’t believe I had been missing out on this easy, delicious breakfast for so long!
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 these incredible Sheet Pan Tallow Potatoes & Eggs lies in the tallow. That’s right, tallow – the rendered fat from beef or lamb. While it may not sound the most appetizing, tallow is an absolute game-changer when it comes to getting your potatoes super crispy. The high smoke point means you can roast the potatoes at a higher temperature, resulting in that signature crunch. Plus, the rich, savory flavor of the tallow complements the eggs and potatoes perfectly. Trust me, once you try this method, you’ll never go back to regular ol’ olive oil or butter.
Essential Ingredients You’ll Need
- Potatoes – I prefer using a combination of Yukon Gold and red potatoes for the perfect texture.
- Tallow – Look for high-quality, grass-fed tallow for the best flavor.
- Eggs – Large, fresh eggs are a must for this recipe.
- Salt and pepper – Simple seasonings that let the natural flavors shine.
- Fresh herbs – A sprinkle of chopped parsley or chives adds a lovely pop of color and freshness.
Step-by-Step Sheet Pan Tallow Potatoes & Eggs Instructions
Preparing Your Sheet Pan Tallow Potatoes & Eggs
This Sheet Pan Tallow Potatoes & Eggs recipe is an absolute breeze to make. With just a few simple steps, you can have a hearty, satisfying breakfast on the table in under an hour. You’ll need a large, rimmed baking sheet and a bit of patience, but trust me – the end result is more than worth it.
1- Start by preheating your oven to 400°F (200°C). While the oven is heating up, wash and dice your potatoes into 1-inch cubes.
2- Melt the tallow in a small saucepan over medium heat. Once it’s fully liquid, pour it over the diced potatoes and toss to coat evenly.
3- Spread the tallow-coated potatoes in a single layer on your prepared baking sheet. Roast for 25-30 minutes, flipping the potatoes halfway, until they’re golden brown and crispy.
4- Once the potatoes are almost done, create 6-8 wells in the potatoes and gently crack the eggs into them. Return the sheet pan to the oven and bake for an additional 8-10 minutes, until the eggs are cooked to your desired doneness.
5- Finish the Sheet Pan Tallow Potatoes & Eggs by sprinkling the whole dish with salt, pepper, and your choice of fresh herbs.
6- Serve the Sheet Pan Tallow Potatoes & Eggs immediately, while the eggs are still warm and runny.
Pro Tips for Success
The key to perfect Sheet Pan Tallow Potatoes & Eggs is to make sure your potatoes are in a single, even layer on the baking sheet. This ensures they get nice and crispy all over. And don’t be afraid to let them roast for a bit longer if they’re not as golden as you’d like.
Also, be very gentle when cracking the eggs onto the partially cooked potatoes. You want to avoid breaking the yolks, as the runny yolks are half the joy of this dish. And keep a close eye on the eggs in the oven – you don’t want them to overcook and become rubbery.
Serving and Storing Your Sheet Pan Tallow Potatoes & Eggs
Perfect Pairings for Sheet Pan Tallow Potatoes & Eggs
This Sheet Pan Tallow Potatoes & Eggs recipe makes for a wonderfully satisfying breakfast or brunch. I love serving it with a fresh green salad or some crisp, peppery arugula for a little extra nutrition. And a slice of crusty sourdough bread is the perfect accompaniment to soak up all that delicious runny yolk.
For drinks, a strong cup of coffee is a must-have. But if you’re feeling fancy, a mimosa or a bloody mary would also be a delightful pairing.
Storage and Make-Ahead Tips
Leftovers of this Sheet Pan Tallow Potatoes & Eggs can be stored in an airtight container in the fridge for up to 4 days. To reheat, simply pop them back in the oven at 350°F (175°C) for 10-15 minutes, until warmed through.
You can also make this recipe ahead of time by roasting the potatoes in advance. Just store the cooked, cooled potatoes in the fridge, then assemble the Sheet Pan Tallow Potatoes & Eggs and bake the eggs right before serving.
Variations and Dietary Adaptations for Sheet Pan Tallow Potatoes & Eggs
Creative Sheet Pan Tallow Potatoes & Eggs Variations
There are so many ways to customize this Sheet Pan Tallow Potatoes & Eggs recipe to suit your tastes. Try swapping in sweet potatoes or even cubed butternut squash for a seasonal twist. You could also add in diced onions, bell peppers, or spicy chorizo for extra flavor and texture.
And if you’re feeling extra indulgent, you can’t go wrong with a sprinkle of shredded cheese or a dollop of hollandaise sauce on top.
Making Sheet Pan Tallow Potatoes & Eggs Diet-Friendly
For a gluten-free version of this recipe, simply omit the bread and serve the Sheet Pan Tallow Potatoes & Eggs on its own. You can also make it dairy-free by using a plant-based milk in place of the tallow.
And if you’re following a low-carb or keto diet, try swapping the potatoes for cauliflower florets or zucchini noodles. The tallow will still give you that crispy, savory base.
Frequently Asked Questions
Q: Can I use a different type of fat instead of tallow?
A: While tallow is the star ingredient that gives these potatoes their signature crispiness, you can certainly use another high-heat oil or fat, like avocado oil or ghee, if you prefer.
Q: How do I know when the eggs are done?
A: For a runny yolk, bake the eggs for 8-10 minutes. If you like your yolks a bit more set, go for 10-12 minutes. Keep a close eye on them to avoid overcooking.
Q: Can I make this recipe ahead of time?
A: Absolutely! The potatoes can be roasted in advance and stored in the fridge for up to 4 days. Then, simply assemble the Sheet Pan Tallow Potatoes & Eggs and bake the eggs right before serving.
Q: How many people does this recipe serve?
A: This Sheet Pan Tallow Potatoes & Eggs recipe serves 4-6 people, depending on appetite. You can easily scale it up or down to feed a crowd or just yourself.
Q: What if my potatoes aren’t getting crispy enough?
A: Make sure your oven is fully preheated and that the potatoes are in a single layer on the baking sheet. You can also try tossing them in a bit more tallow before roasting. And don’t be afraid to let them go a little longer for extra crispiness.
Sheet Pan Tallow Potatoes & Eggs
- Total Time: 45
- Yield: 6
Description
Indulge in the savory and satisfying flavors of Sheet Pan Tallow Potatoes & Eggs, a quick and easy recipe that’s perfect for breakfast, lunch, or dinner. Roasted to crispy perfection in tallow, the potatoes are the star of this dish, complemented by perfectly cooked eggs for a complete and nourishing meal.
Ingredients
– 2 lbs Yukon Gold potatoes, cut into 1-inch cubes
– 1/4 cup tallow
– 1 tsp salt
– 1/2 tsp black pepper
– 6 large eggs
Instructions
1. – Preheat your oven to 425°F (220°C).
2. – In a large bowl, toss the cubed potatoes with the tallow, salt, and pepper until 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, until they are golden brown and crispy.
5. – Remove the sheet pan from the oven and make 6 wells in the potatoes. Crack an egg into each well.
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. – Serve the Sheet Pan Tallow Potatoes & Eggs hot, garnished with any desired toppings or herbs.
Notes
For a creamier texture, try using a mixture of tallow and butter. You can also experiment with different seasonings, such as paprika, garlic powder, or rosemary. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10
- Cook Time: 35
- Category: Main Course
- Method: Baking
- Cuisine: American
Conclusion
There you have it – the most incredible Sheet Pan Tallow Potatoes & Eggs recipe that will have you looking forward to breakfast every single day. The combination of crispy, golden potatoes and perfectly cooked eggs is simply unbeatable. Plus, with the easy one-pan preparation, you can’t beat the convenience.
So what are you waiting for? Go gather your ingredients and get ready to experience the life-changing magic of Sheet Pan Tallow Potatoes & Eggs. I promise, it’ll quickly become a new staple in your breakfast rotation. Let me know how it turns out in the comments below!