Sheet-Pan Potato Hash with Fixins
A crispy potato hash topped with fried eggs, smoky fish, and elegant garnishes. This upscale breakfast features perfectly roasted potato slices topped with runny eggs, hot-smoked fish, and luxurious additions of crème fraîche and roe.
Ingredients
- •2½ lb russet potatoes
- •¼ cup extra-virgin olive oil
- •1 to taste Kosher salt
- •4 large eggs
- •8 oz hot-smoked fish
- •½ cup crème fraîche
- •2 tbsp fish roe
- •2 tbsp dill
- •¼ cup red onion
Cooking Instructions
- 1.
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.
10 min
- 2.
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.
50 min
- 3.
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.
5 min
- 4.
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.
5 min
