I’ll never forget the first time I made Sheet Pan Tallow Potatoes & Eggs for my family. It was a Saturday morning, and I was feeling inspired to try something new in the kitchen. As I started prepping the ingredients, the aroma of the melted tallow and warming spices filled the air, and I knew we were in for a real treat.
When the potatoes emerged from the oven, golden and crispy, and the eggs were perfectly cooked with just the right amount of runny yolk, I couldn’t wait to dive in. The combination of the savory tallow-roasted potatoes and the rich, soft-cooked eggs was absolutely heavenly. It’s safe to say that Sheet Pan Tallow Potatoes & Eggs has become a staple in our household ever since.
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Why This Sheet Pan Tallow Potatoes & Eggs Recipe Will Become Your Go-To
The Secret Behind Perfect Sheet Pan Tallow Potatoes & Eggs
What sets this Sheet Pan Tallow Potatoes & Eggs recipe apart is the use of tallow, a centuries-old cooking fat that’s making a comeback in the health-conscious kitchen. Tallow not only adds an incredible depth of flavor to the potatoes, but it also helps them achieve that perfectly crispy exterior while staying soft and fluffy on the inside. The combination of the tallow’s richness and the potatoes’ starchiness creates a truly addictive texture that will have you coming back for seconds (or thirds!).
Essential Ingredients You’ll Need
Let’s take a closer look at the key ingredients that make this Sheet Pan Tallow Potatoes & Eggs recipe so special:
- 2 pounds Yukon Gold potatoes, cut into 1-inch cubes: Yukon Golds are the perfect potato for this dish. Their medium starch content and buttery flavor allow them to get crispy on the outside while remaining light and fluffy on the inside.
- 1/4 cup tallow, melted: As mentioned, tallow is the secret weapon in this recipe. It’s a highly stable, nutrient-dense fat that caramelizes and crisps the potatoes to perfection.
- 1 teaspoon salt: A simple seasoning that brings out the natural sweetness of the potatoes and balances the richness of the tallow.
- 1/2 teaspoon black pepper: The subtle kick of black pepper adds a delightful depth of flavor to the dish.
- 6 large eggs: The eggs are the perfect complement to the roasted potatoes, providing a creamy, protein-packed element to the meal.
Step-by-Step Sheet Pan Tallow Potatoes & Eggs Instructions
Preparing Your Sheet Pan Tallow Potatoes & Eggs
With a total time of just 45 minutes (15 minutes of prep and 30 minutes of cook time), this Sheet Pan Tallow Potatoes & Eggs recipe is the ultimate weekday breakfast or brunch solution. All you’ll need is a large sheet pan and a few simple kitchen tools to get started.
1- Begin by preheating your oven to 400°F. While the oven is heating, cut the Yukon Gold potatoes into 1-inch cubes and place them in a large bowl.
2- Pour the melted tallow over the potato cubes and use your hands or a spatula to toss them until they’re evenly coated. Sprinkle in the salt and pepper, and give the potatoes another gentle toss to distribute the seasonings.
3- Spread the seasoned potato cubes in a single layer on a large, rimmed baking sheet. Make sure to leave a little space between each piece so they can get crispy.
4- Roast the potatoes for 20-25 minutes, flipping them halfway through, until they’re golden brown and fork-tender.
5- Once the potatoes are cooked, create small wells in the potatoes and gently crack the eggs into them, being careful not to break the yolks.
6- Return the sheet pan to the oven and bake for an additional 5-7 minutes, or until the eggs are cooked to your desired doneness. Serve the Sheet Pan Tallow Potatoes & Eggs immediately, garnished with any extra salt, pepper, or fresh herbs if desired.
Pro Tips for Success
Here are a few expert tips to help you achieve the best results with this Sheet Pan Tallow Potatoes & Eggs recipe:
- Use a sturdy sheet pan or baking sheet – the high heat and heavy ingredients can warp flimsy pans.
- Cut the potatoes into evenly sized pieces to ensure even cooking.
- Don’t overcrowd the pan – leave a little space between the potato cubes for optimal crisping.
- Experiment with different spices and herbs to customize the flavor profile, like paprika, garlic powder, or fresh rosemary.
Serving and Storing Your Sheet Pan Tallow Potatoes & Eggs
Perfect Pairings for Sheet Pan Tallow Potatoes & Eggs
This Sheet Pan Tallow Potatoes & Eggs recipe serves 4 people, making it the perfect dish for a cozy weekend brunch or a casual weekday breakfast. For a complete meal, try pairing it with a fresh green salad, some sautéed greens, or a side of crispy bacon. To drink, a robust cup of coffee or a refreshing glass of orange juice would be the perfect accompaniment.
Storage and Make-Ahead Tips
One of the best things about this Sheet Pan Tallow Potatoes & Eggs recipe is that it reheats beautifully. If you have any leftovers, you can store them in an airtight container in the refrigerator for up to 4 days. To reheat, simply place the potatoes and eggs on a baking sheet and warm them in a 350°F oven for 10-15 minutes, or until heated through.
For make-ahead convenience, you can prep the potatoes and store them in the fridge for up to 3 days before roasting. When you’re ready to cook, simply toss the seasoned potato cubes with the melted tallow and bake as directed. The eggs can be added just before serving for a fresh, hot breakfast.
Variations and Dietary Adaptations for Sheet Pan Tallow Potatoes & Eggs
Creative Sheet Pan Tallow Potatoes & Eggs Variations
While the classic combination of crispy tallow-roasted potatoes and soft-cooked eggs is tough to beat, there are plenty of ways to put your own spin on this recipe:
- For a Mexican-inspired twist, top the Sheet Pan Tallow Potatoes & Eggs with diced avocado, salsa, and a sprinkle of queso fresco.
- Swap the Yukon Gold potatoes for sweet potatoes for a naturally sweet and vibrant take on the dish.
- Add some crumbled cooked bacon or chopped chives for an extra savory element.
- Try mixing in some diced onions or bell peppers with the potato cubes before roasting.
Making Sheet Pan Tallow Potatoes & Eggs Diet-Friendly
This Sheet Pan Tallow Potatoes & Eggs recipe is already fairly diet-friendly, but here are a few ways to adapt it for specific dietary needs:
- For a low-carb or keto-friendly version, replace the potatoes with an equal amount of cauliflower florets.
- To make it dairy-free, use a plant-based milk or unsweetened almond milk in place of the eggs.
- For a gluten-free option, simply ensure that all your ingredients are certified gluten-free.
Frequently Asked Questions
Q: Can I use a different type of potato instead of Yukon Golds?
A: While Yukon Golds are the ideal choice for this recipe, you can certainly experiment with other potato varieties. Just keep in mind that starchier potatoes like Russets may get crispier, while waxy potatoes like red or new potatoes may not get as crispy.
Q: How long do I need to cook the potatoes and eggs?
A: The total time for this Sheet Pan Tallow Potatoes & Eggs recipe is 45 minutes – 15 minutes of prep and 30 minutes of cook time. The potatoes will roast for 20-25 minutes, and then the eggs will bake for an additional 5-7 minutes.
Q: Can I make this recipe ahead of time?
A: Absolutely! You can prep the potato cubes up to 3 days in advance and store them in the fridge. When you’re ready to cook, simply toss the potatoes with the melted tallow and bake as directed. The eggs can be added just before serving.
Q: How many servings does this recipe make?
A: This Sheet Pan Tallow Potatoes & Eggs recipe serves 4 people. If you need to feed a larger crowd, you can easily double or triple the recipe and use multiple sheet pans.
Q: What if my eggs don’t cook properly?
A: If your eggs seem to be cooking too quickly or not setting properly, try reducing the oven temperature to 375°F and keeping a closer eye on them. You can also cover the pan with foil for the last few minutes of cooking to help the eggs finish without overcooking the potatoes.
Sheet Pan Tallow Potatoes & Eggs
- Total Time: 45
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in the easy, comforting goodness of Sheet Pan Tallow Potatoes & Eggs – a simple yet satisfying meal that’s perfect for any time of day. Crispy, golden-brown tallow-roasted potatoes are paired with perfectly cooked eggs for a dish that’s both nourishing and delicious.
Ingredients
– 2 pounds Yukon Gold potatoes, cut into 1-inch cubes
– 1/4 cup tallow, melted
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 6 large eggs
Instructions
1. Preheat your oven to 400°F (200°C).
2. In a large bowl, toss the cubed potatoes with the melted tallow, salt, and black pepper until the potatoes are evenly coated.
3. Spread the potatoes in a single layer on a large, rimmed baking sheet.
4. Bake for 20 minutes, then remove the sheet pan from the oven and crack the eggs directly onto the potatoes, spacing them out evenly.
5. Return the sheet pan to the oven and bake for an additional 10-12 minutes, or until the eggs are cooked to your desired doneness.
6. Serve the Sheet Pan Tallow Potatoes & Eggs immediately, while hot and crispy.
Notes
For a heartier meal, you can add diced onions, bell peppers, or other vegetables to the sheet pan along with the potatoes. Feel free to adjust the cooking time as needed, depending on how you like your eggs.
- Prep Time: 15
- Cook Time: 30
- Category: Vegetarian & Vegan Mains
- Method: Baking
- Cuisine: American
Conclusion
Once you try this Sheet Pan Tallow Potatoes & Eggs recipe, it’s sure to become a new breakfast staple in your household. The combination of the crispy, tallow-roasted potatoes and the perfectly cooked eggs is simply unbeatable. Plus, with the make-ahead and storage tips, you can enjoy this delicious dish any day of the week. So what are you waiting for? Gather your ingredients, fire up your oven, and get ready to experience the magic of Sheet Pan Tallow Potatoes & Eggs!
