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