Sheet-pan potato hash with fixins for a hearty breakfast

Ingredients for Sheet-pan potato hash with fixins

• 1,125 g russet potatoes, scrubbed, very thinly sliced

• 80 ml extra-virgin olive oil

• kosher salt, to taste

• 4 large eggs

• 225 g hot-smoked fish (such as salmon, whitefish, or trout)

• 120 ml crème fraîche or soured cream

• trout or salmon roe (optional)

• chopped dill (optional)

• thinly sliced red onion (for serving)

How to make Sheet-pan potato hash with fixins

1. Place a rack in the upper third of the oven and preheat to 220°C.

2. Toss the potatoes in a large bowl with 60 ml of oil, ensuring the slices are well coated for extra crispiness in the oven.

3. Season the potatoes generously with salt.

4. Transfer the potatoes to a rimmed baking tray and spread them into an even layer; it’s acceptable for them to be piled slightly, just ensure they are evenly distributed.

5. Roast the potatoes, undisturbed, for 40–50 minutes until browned and very crisp on both the top and bottom.

6. Allow the potatoes to cool for 5 minutes.

7. Heat the remaining 30 ml of oil in a large non-stick frying pan over medium-high heat.

8. Crack the eggs into the pan and fry, spooning hot oil over the whites, until set, about 3 minutes.

9. Divide the potatoes among plates and top each serving with an egg, some smoked fish, and a dollop of crème fraîche.

10. Spoon some roe over the top and scatter with dill and sliced onion.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.