Skip to main content
Epicurious
Bon Appétit

Sheet-Pan Potato Hash with Fixins

By Chris Morocco

4.8

(5)

Roasted slices of potato topped with sour cream shaved red onion a fried egg and salmon roe.
Photo by Marcus Nilsson, Prop Styling by Amy Wilson, Food Styling by Frances Boswell

These shingled sheet-pan taters are somewhere between french fries and potato chips (and heaven). The key to achieving the remarkably crispy-meets-creamy texture is to use russets. Their natural starch and low moisture content make them ideal for roasting at high temperatures. To get them crisp and golden, they’ll need a little TLC: Use a big bowl when you’re tossing them with the oil and then really get in there with your hands to make sure every slice is well coated.

Recipe information

  • Yield

    4 servings

Ingredients

2 1/2 lb. russet potatoes (about 4), scrubbed, very thinly sliced
1/4 cup plus 2 Tbsp. extra-virgin olive oil
Kosher salt
4 large eggs
8 oz. hot-smoked fish (such as salmon, whitefish, or trout)
1/2 cup crème fraîche or sour cream
Trout or salmon roe, chopped dill, and thinly sliced red onion (for serving)

Preparation

  1. Step 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.

    Step 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.

    Step 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.

    Step 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.

TagsHashRusset PotatoPotatoRoot VegetableVegetableMainBrunchDinnerGluten FreeNut FreeEasyBon Appétit

See Related Recipes and Cooking Tips

Read More
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Chicken Croquettes
Rather than breaded and fried as you might expect croquettes to be, these are something more akin to a seared chicken salad patty.
Classic Potato Latkes
Crispy. Golden. Fluffy. Bubbe would approve.
Our Favorite French Onion Soup
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Oven-Fried Shrimp
Kewpie Mayonnaise is the ultimate secret ingredient to creating a perfect oven-baked battered-and-fried crunch without a deep fryer.
Feta and Sun-Dried Tomato Dip
Creamy and bright with just a subtle bit of heat, this five-ingredient, make-ahead dip is ready for company—just add crudités.
Wampanoaug Clam Fritters
The clams’ natural briny sweetness serves as a surprising foil for the tender fritter batter—just be sure to pull off the tough outer coating of the siphon.
Cardamom Pancakes With Honey Lime Syrup
Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.