Growing up, Sunday mornings in our household always meant one thing – a big, hearty breakfast that would keep us fueled for the entire day. And one of my absolute favorites was my mom’s Sheet Pan Tallow Potatoes & Eggs. There was just something so comforting and satisfying about that perfect combination of crispy tallow-roasted potatoes and runny eggs.
I can still remember the sizzle of the tallow hitting the hot pan, the intoxicating aroma of the potatoes crisping up, and the excitement of cracking those fresh eggs over the top. It was a dish that brought our whole family together, and to this day, it’s the one recipe I turn to when I want a taste of that nostalgic, homemade goodness.
Why This Sheet Pan Tallow Potatoes & Eggs Recipe Will Become Your Go-To
The Secret Behind Perfect Sheet Pan Tallow Potatoes & Eggs
What makes this Sheet Pan Tallow Potatoes & Eggs recipe so special is the use of tallow as the cooking fat. Tallow, which is rendered beef fat, adds an unparalleled depth of flavor and helps the potatoes achieve an incredibly crispy texture on the outside while remaining tender and fluffy on the inside. The high smoke point of tallow also allows you to roast the potatoes at a higher temperature, resulting in that signature caramelized, golden-brown crust.
But the real magic happens when you add those fresh eggs to the mix. As the eggs bake on top of the piping hot potatoes, the yolks become perfectly runny, creating a rich, indulgent sauce that ties the whole dish together. It’s a one-pan meal that’s both comforting and sophisticated, and it’s sure to become a new family favorite.
Essential Ingredients You’ll Need
- 2 pounds Yukon Gold potatoes, cut into 1-inch cubes: Yukon Golds are the perfect potato for this dish, as they have a creamy, buttery texture that holds up well to roasting. The 1-inch cubes ensure even cooking and maximum surface area for crispy edges.
- 1/4 cup tallow, melted: As mentioned, the tallow is the secret ingredient that gives these potatoes their incredible flavor and texture. Tallow is a healthy, stable fat that can withstand high-heat cooking without burning or smoking.
- 1 teaspoon salt: A generous sprinkle of salt helps to season the potatoes throughout and brings out their natural sweetness.
- 1/2 teaspoon black pepper: A touch of freshly cracked black pepper adds a subtle heat and complexity to the dish.
- 6 large eggs: The star of the show! The runny yolks of the eggs create a silky, rich sauce that coats the crispy potatoes.
Step-by-Step Sheet Pan Tallow Potatoes & Eggs Instructions
Preparing Your Sheet Pan Tallow Potatoes & Eggs
With a prep time of just 15 minutes and a cook time of 30 minutes, this Sheet Pan Tallow Potatoes & Eggs recipe comes together in a total of 45 minutes. All you’ll need is a large rimmed baking sheet, a sharp knife, and a few simple ingredients.
1- Begin by preheating your oven to 400°F. While the oven is heating, grab your 2 pounds of Yukon Gold potatoes and cut them into 1-inch cubes, making sure they’re all relatively the same size for even cooking.
2- In a large bowl, toss the potato cubes with 1/4 cup of melted tallow until they’re evenly coated. Then, sprinkle in 1 teaspoon of salt and 1/2 teaspoon of black pepper, and give everything a good stir to distribute the seasonings.
3- Transfer the seasoned potato cubes to a large rimmed baking sheet, arranging them in a single layer. Make sure to leave a bit of space between each cube to allow for proper crisping.
4- Pop the sheet pan into the preheated oven and roast the potatoes for 25-30 minutes, flipping them halfway through, until they’re golden-brown and crispy on the outside and tender on the inside.
5- Remove the pan from the oven and use a spoon to create 6 wells or divots in the potatoes. Carefully crack an egg into each of the wells, being careful not to break the yolks.
6- Return the sheet pan to the oven and bake for an additional 5-8 minutes, or until the egg whites are set but the yolks are still runny. Serve the Sheet Pan Tallow Potatoes & Eggs immediately, garnished with a sprinkle of fresh parsley or chives, if desired.
Pro Tips for Success
- Make sure to cut the potatoes into evenly sized 1-inch cubes for consistent cooking. This will help them crisp up beautifully in the oven.
- Don’t be afraid to let the potatoes roast for the full 25-30 minutes. The high heat is what gives them that irresistible caramelized exterior.
- Crack the eggs directly onto the hot potatoes for the best texture. This will help the whites set while keeping the yolks runny and indulgent.
- Keep a close eye on the eggs during the final 5-8 minutes of baking. You want them to be just set, not overcooked.
Serving and Storing Your Sheet Pan Tallow Potatoes & Eggs
Perfect Pairings for Sheet Pan Tallow Potatoes & Eggs
This Sheet Pan Tallow Potatoes & Eggs recipe is a complete meal on its own, serving 6 hearty portions. But if you’re looking to round out the meal, a fresh green salad with a bright vinaigrette would make an excellent pairing. For beverages, a crisp white wine or a refreshing iced tea would complement the richness of the dish beautifully.
Storage and Make-Ahead Tips
Leftover Sheet Pan Tallow Potatoes & Eggs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply pop the potatoes and eggs back in the oven at 350°F for 10-15 minutes, or until heated through.
For make-ahead convenience, you can prep the potato cubes in advance by tossing them with the tallow, salt, and pepper. Store the seasoned potatoes in the fridge for up to 3 days, then just roast them and add the eggs when you’re ready to bake.
Variations and Dietary Adaptations for Sheet Pan Tallow Potatoes & Eggs
Creative Sheet Pan Tallow Potatoes & Eggs Variations
If you’re feeling adventurous, there are plenty of ways to put a unique spin on this Sheet Pan Tallow Potatoes & Eggs recipe. Try adding diced onions, bell peppers, or mushrooms for extra veggies. You could also swap in sweet potatoes or russet potatoes for a different texture. And for a spicy kick, sprinkle on some cayenne pepper or crushed red pepper flakes.
Making Sheet Pan Tallow Potatoes & Eggs Diet-Friendly
To make this recipe gluten-free, simply use it as-is – the potatoes, tallow, and eggs are all naturally gluten-free. For a low-carb or keto-friendly version, you can substitute the potatoes with riced cauliflower or zucchini noodles. And for a vegan twist, replace the eggs with tofu or a plant-based egg alternative.
Frequently Asked Questions
Q: Can I use a different type of potato besides Yukon Golds?
A: While Yukon Golds are the best choice for their creamy texture and ability to get crispy, you can substitute other potato varieties like russets or sweet potatoes. Just keep in mind that cooking times may need to be adjusted.
Q: How long does it take to bake the 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 potatoes roast for 25-30 minutes, and then the eggs bake for an additional 5-8 minutes.
Q: Can I make this recipe ahead of time?
A: Absolutely! You can prepare the seasoned potato cubes up to 3 days in advance and store them in the refrigerator. Then, when you’re ready to bake, simply add the eggs and pop the sheet pan in the oven.
Q: How many servings does this Sheet Pan Tallow Potatoes & Eggs recipe make?
A: This recipe is designed to serve 6 people generously. If you’re feeding a smaller crowd, you can easily scale down the ingredients.
Q: What should I do if the eggs overcook and the yolks aren’t runny?
A: If the eggs end up a little more well-done than you’d like, you can try adding the eggs for the last 3-4 minutes of baking instead of 5-8 minutes. Keeping a close eye on them and pulling the pan from the oven as soon as the whites are set will help ensure those yolks stay nice and runny.
Sheet Pan Tallow Potatoes & Eggs
- Total Time: 45
- Yield: 6 servings
Description
Indulge in the delicious combination of crispy tallow-roasted potatoes and perfectly cooked eggs all on one sheet pan. This comforting recipe is a breeze to make and perfect for any time of day.
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 oven to 400°F.
2. In a large bowl, toss the cubed potatoes with the melted tallow, salt, and pepper until well coated.
3. Spread the potatoes in a single layer on a large baking sheet.
4. Bake for 25 minutes, then remove the sheet from the oven and make 6 wells in the potatoes.
5. Crack the eggs into the wells, being careful not to break the yolks.
6. 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.
7. Serve the Sheet Pan Tallow Potatoes & Eggs immediately, garnished with fresh herbs if desired.
Notes
For a crisper texture, try broiling the potatoes for the last 2-3 minutes of cooking. You can also experiment with different seasonings like paprika, garlic powder, or onion powder.
- Prep Time: 15
- Cook Time: 30
- Category: Sides
- Method: Baking
- Cuisine: American
Conclusion
Cooking up a batch of Sheet Pan Tallow Potatoes & Eggs is like taking a trip back in time to those cozy Sunday mornings in the kitchen with my family. The combination of crispy, golden-brown potatoes and perfectly cooked, runny eggs is truly unbeatable. And with its simple prep and hands-off baking time, this recipe is a total game-changer for busy weeknights or leisurely weekend brunches.
I hope this recipe becomes a new staple in your household, just like it is in mine. Be sure to let me know how it turns out for you – I’m always excited to hear feedback and see how people put their own spin on this beloved dish. Enjoy!
