Sheet-Pan Potato Hash with Fixins
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- kosher salt
- 4 large eggs
- 2 1/2 lb. russet potatoes (about 4), scrubbed, very thinly sliced
- 1/4 cup plus 2 tbsp. extra-virgin olive oil
- 8 oz. hot-smoked fish (such as salmon, whitefish, or trout)
- 1/2 cup crã¨me fraã®che or sour cream
- trout or salmon roe, chopped dill, and thinly sliced red onion (for serving)
- Carbohydrate 52 g(17%)
- Cholesterol 232 mg(77%)
- Fat 38 g(59%)
- Fiber 4 g(15%)
- Protein 25 g(49%)
- Saturated Fat 9 g(47%)
- Sodium 1020 mg(42%)
- Calories 646
Preparation Place a rack in upper third of oven; preheat to 425°F. Toss potatoes in a large bowl with 1/4 cup oil (using a bowl will help get the slices well coated, which means they’ll get super crisp in the oven). Season generously with salt. Transfer potatoes to a rimmed baking sheet and spread out into an even layer (it’s fine to have them piled on top of each other; just keep them even). Roast, undisturbed, until browned and very crisp (top and bottom), 40–50 minutes. Let cool 5 minutes. Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into pan and fry, spooning oil over whites, until set, about 3 minutes. Divide potatoes among plates and top each with an egg, some smoked fish, and crème fraîche. Spoon roe over and scatter some dill and onion on top.
Preparation Place a rack in upper third of oven; preheat to 425°F. Toss potatoes in a large bowl with 1/4 cup oil (using a bowl will help get the slices well coated, which means they’ll get super crisp in the oven). Season generously with salt. Transfer potatoes to a rimmed baking sheet and spread out into an even layer (it’s fine to have them piled on top of each other; just keep them even). Roast, undisturbed, until browned and very crisp (top and bottom), 40–50 minutes. Let cool 5 minutes. Heat remaining 2 Tbsp. oil in a large nonstick skillet over medium-high. Crack eggs into pan and fry, spooning oil over whites, until set, about 3 minutes. Divide potatoes among plates and top each with an egg, some smoked fish, and crème fraîche. Spoon roe over and scatter some dill and onion on top.
