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