Sinking my teeth into a perfectly crispy yet fluffy sheet pan of tallow-roasted potatoes, topped with runny golden eggs and a sprinkle of fresh parsley – it’s the ultimate comfort food that I can’t get enough of. This Sheet Pan Tallow Potatoes & Eggs dish has become a staple in my household, and I just know you’re going to love it too.
There’s something so satisfying about the way the tallow-kissed potatoes caramelize on the edges, while the centers stay perfectly tender. And those eggs – cooked to perfection right alongside the potatoes, their creamy yolks mingling with all those savory flavors. It’s a meal that feels indulgent, yet it comes together in under an hour with minimal effort.
I first discovered this recipe a few months ago when I was looking for a quick and nourishing breakfast that could double as a dinner. As a busy mom, I’m always on the hunt for meals that are not only delicious, but also easy to prepare. Sheet Pan Tallow Potatoes & Eggs checked all the boxes. Not only is it simple to make, but the combination of crispy potatoes, runny eggs, and fresh herbs is truly out of this world.
Why This Sheet Pan Tallow Potatoes & Eggs Recipe Will Become Your Go-To
The Secret Behind Perfect Sheet Pan Tallow Potatoes & Eggs
The secret to this Sheet Pan Tallow Potatoes & Eggs recipe is all in the tallow. By using rendered tallow instead of oil or butter, you get a rich, savory flavor that perfectly complements the potatoes and eggs. Tallow is a traditional fat that’s making a major comeback in the culinary world, and for good reason – it has a high smoke point, which means you can get those spuds deliciously crispy without any burning or bitterness.
But the tallow isn’t the only thing that sets this dish apart. The way the potatoes are cut and arranged on the sheet pan is also key. By cubing the Yukon Golds into bite-sized pieces, you create maximum surface area for crisping up. And by spreading them out in a single layer, you ensure even cooking and browning on all sides. It’s the little details like this that transform a basic potato and egg dish into something truly crave-worthy.
Essential Ingredients You’ll Need
The beauty of this Sheet Pan Tallow Potatoes & Eggs recipe is that it requires just a handful of simple, wholesome ingredients:
- 2 pounds Yukon Gold potatoes, cubed – These buttery, medium-starch potatoes are perfect for getting crispy on the outside while staying light and fluffy on the inside.
- 1/4 cup rendered tallow – As we discussed, tallow is the secret weapon that gives these potatoes their unbelievable flavor and texture.
- 1 teaspoon salt – A crucial seasoning that brings out the natural sweetness of the potatoes.
- 1/2 teaspoon black pepper – A little kick of heat and earthiness to balance the richness.
- 8 large eggs – Cooked right alongside the potatoes for a complete one-pan meal.
- 2 tablespoons fresh parsley, chopped – This bright, herbal garnish adds a lovely freshness to cut through the hearty flavors.
Step-by-Step Sheet Pan Tallow Potatoes & Eggs Instructions
Preparing Your Sheet Pan Tallow Potatoes & Eggs
Prep time for this Sheet Pan Tallow Potatoes & Eggs recipe is just 15 minutes, and the cook time is 30 minutes, for a total time of 45 minutes. All you’ll need is a large rimmed baking sheet and a few simple tools.
1- Start by preheating your oven to 400°F. While it’s heating up, grab your 2 pounds of Yukon Gold potatoes and give them a good scrub. Cube the potatoes into bite-sized 1-inch pieces, making sure they’re all roughly the same size for even cooking.
2- In a large bowl, toss the cubed potatoes with the 1/4 cup of rendered tallow until they’re evenly coated. Season with the 1 teaspoon of salt and 1/2 teaspoon of black pepper, then give it all a good stir to distribute the seasoning.
3- Spread the seasoned potato cubes out in a single layer on your large rimmed baking sheet. Make sure they have plenty of room and aren’t overcrowded, which will help them get super crispy.
4- Pop the sheet pan into the preheated oven and let the potatoes roast for 20 minutes, flipping them halfway through. You’ll know they’re ready when they’re tender on the inside and golden brown and crispy on the outside.
5- Once the potatoes have reached potato perfection, remove the pan from the oven. Using a spoon, make 8 evenly spaced divots in the potatoes and crack the eggs directly into the divots.
6- Return the sheet pan to the oven and bake for another 10 minutes, until the egg whites are set but the yolks are still nice and runny. Sprinkle the whole thing with the 2 tablespoons of fresh chopped parsley, and voila – your Sheet Pan Tallow Potatoes & Eggs are ready to devour!
Pro Tips for Success
Here are a few pro tips to help you master this Sheet Pan Tallow Potatoes & Eggs recipe:
- Use room temperature eggs for the best results. Cold eggs straight from the fridge can cause the cooking time to be inconsistent.
- For extra crispy potatoes, try parboiling the cubed spuds for 5 minutes before tossing them in the tallow. This helps remove some of the starch and gets them even crispier in the oven.
- Swap out the parsley for other fresh herbs like thyme, rosemary, or chives if you want to change up the flavor profile.
- Add some diced onions or minced garlic to the potato mixture for an extra punch of flavor.
- Top the finished dish with crumbled bacon, shredded cheese, or a drizzle of hollandaise sauce for a decadent twist.
Serving and Storing Your Sheet Pan Tallow Potatoes & Eggs
Perfect Pairings for Sheet Pan Tallow Potatoes & Eggs
This Sheet Pan Tallow Potatoes & Eggs dish is a complete meal on its own, serving 4 people. But if you’re looking to round it out, here are some tasty pairing ideas:
For breakfast or brunch, serve it alongside a fresh fruit salad, some crispy bacon, and a tall glass of freshly squeezed orange juice. It also pairs beautifully with a simple green salad for a lighter lunch.
In the evening, this dish makes for a cozy and comforting dinner. Try serving it with a crusty loaf of bread for sopping up any extra egg yolk, or alongside roasted asparagus or sautéed greens for added nutrition.
And of course, no Sheet Pan Tallow Potatoes & Eggs meal is complete without a steaming mug of hot coffee or a refreshing mimosa!
Storage and Make-Ahead Tips
Leftover Sheet Pan Tallow Potatoes & Eggs will keep in the refrigerator for up to 4 days. To reheat, simply place the potatoes and eggs back on a baking sheet and warm in a 350°F oven for 10-15 minutes until heated through.
You can also make this dish ahead of time and freeze it for longer storage. Once the potatoes and eggs are cooked, let them cool completely. Then, transfer the entire sheet pan to the freezer and freeze for up to 3 months. When ready to enjoy, thaw the sheet pan in the refrigerator overnight before reheating in the oven.
For make-ahead breakfasts or lunches, you can even portion out the potatoes and eggs into individual meal prep containers. They’ll keep for up to 4 days in the fridge, ready to reheat and enjoy on the go.
Variations and Dietary Adaptations for Sheet Pan Tallow Potatoes & Eggs
Creative Sheet Pan Tallow Potatoes & Eggs Variations
While this Sheet Pan Tallow Potatoes & Eggs recipe is already a true flavor powerhouse, there are plenty of ways to switch it up:
- For a Mexican-inspired twist, top the finished dish with diced avocado, crumbled queso fresco, and a drizzle of salsa or hot sauce.
- Try swapping the Yukon Golds for sweet potatoes for a naturally sweeter take on the recipe.
- Get fancy by adding some sautéed mushrooms, caramelized onions, or crumbled chorizo to the potato mixture.
- For a vegetarian version, replace the eggs with cubes of firm tofu or slices of halloumi cheese.
Making Sheet Pan Tallow Potatoes & Eggs Diet-Friendly
This Sheet Pan Tallow Potatoes & Eggs recipe is naturally gluten-free, but there are also a few easy swaps to make it suitable for other dietary needs:
For a low-carb or keto-friendly version, swap the potatoes for cubed cauliflower or zucchini. The tallow will still give you that delicious richness, and the eggs will provide plenty of protein.
To make it vegan, use a plant-based tallow alternative, like coconut oil or avocado oil, and replace the eggs with a tofu or chickpea-based scramble.
And if you’re dairy-free, simply omit the cheese toppings or use a non-dairy cheese instead.
No matter how you customize it, this Sheet Pan Tallow Potatoes & Eggs dish is sure to be a crowd-pleaser – and a total lifesaver for busy weeknights or lazy weekend mornings.
Frequently Asked Questions
Q: Can I use a different type of potato besides Yukon Golds?
A: While Yukon Golds are our top choice for their perfect balance of starchiness and creaminess, you can absolutely use other potato varieties. Russet potatoes will also work well, giving you an extra crispy exterior. Just keep in mind that the cook time may need to be adjusted slightly.
Q: How long does it take to make Sheet Pan Tallow Potatoes & Eggs?
A: This recipe has a total time of 45 minutes, with 15 minutes of prep and 30 minutes of cook time. The quick prep and hands-off baking make it a super easy and convenient meal.
Q: Can I store leftover Sheet Pan Tallow Potatoes & Eggs?
A: Yes, any leftovers will keep well in the refrigerator for up to 4 days. Simply reheat them in the oven at 350°F for 10-15 minutes until warmed through. You can also freeze the entire sheet pan for up to 3 months.
Q: How many servings does this Sheet Pan Tallow Potatoes & Eggs recipe make?
A: This recipe is designed to serve 4 people. If you need to feed a larger crowd, you can easily double or triple the ingredient amounts and use multiple sheet pans.
Q: What if my eggs don’t cook evenly with the potatoes?
A: To ensure the eggs cook perfectly, try pre-baking the potatoes for 10-15 minutes before adding the eggs. This will give the potatoes a head start so the eggs have time to set without overcooking the spuds.
Sheet Pan Tallow Potatoes & Eggs
- Total Time: 45
- Yield: 4 servings
Description
Indulge in a delightful and effortless one-pan breakfast with Sheet Pan Tallow Potatoes & Eggs. Crisp tallow-roasted potatoes are the perfect base for perfectly baked eggs, creating a flavor-packed and nourishing meal.
Ingredients
– 2 pounds Yukon Gold potatoes, cubed
– 1/4 cup rendered tallow
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 8 large eggs
– 2 tablespoons fresh parsley, chopped
Instructions
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss the cubed potatoes with the rendered tallow, salt, and black pepper until well coated.
3. Spread the seasoned potatoes in a single layer on a large baking sheet.
4. Bake for 20 minutes, then use a spatula to flip the potatoes. Bake for an additional 10-15 minutes, or until the potatoes are golden brown and crispy.
5. Carefully crack the eggs directly over the roasted potatoes, spacing them out evenly.
6. Return the sheet pan to the oven and bake for an additional 8-10 minutes, or until the egg whites are set but the yolks are still runny.
7. Remove the sheet pan from the oven and sprinkle the fresh parsley over the top.
8. Serve the Sheet Pan Tallow Potatoes & Eggs immediately, while the eggs are still warm and the potatoes are crisp.
Notes
For a heartier meal, you can add cooked crumbled bacon or sausage to the sheet pan before baking the eggs. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Salads and Bowls
- Method: Baking
- Cuisine: American
Conclusion
This Sheet Pan Tallow Potatoes & Eggs recipe is truly a game-changer when it comes to easy, one-pan meals. The combination of crispy, flavorful potatoes and perfectly cooked eggs is simply unbeatable. Plus, with just a handful of wholesome ingredients and minimal prep time, it’s a dish you can feel good about serving your family any day of the week.
I know you’re going to love this recipe as much as I do. So what are you waiting for? Grab your sheet pan and get cooking! And don’t forget to let me know how it turns out – I’m always eager to hear your thoughts. Enjoy!
