Sheet-Pan Potato Hash with Fixins

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This high-protein potato hash is a sophisticated take on a classic breakfast staple, combining the crunch of perfectly roasted potatoes with the rich flavour of hot-smoked fish. By roasting the thinly sliced potatoes in the upper part of the oven, you achieve a golden, shatteringly crisp texture that provides the perfect base for the savoury toppings. Whether you choose smoked salmon, trout, or whitefish, the smoky notes pair beautifully with the cool crème fraîche and the salty pop of fish roe.

Ideal for a leisurely weekend brunch or a nutritious midweek supper, this dish is as restorative as it is elegant. The addition of fresh dill and sharp red onion cuts through the richness, creating a balanced meal that feels special without requiring complex techniques. Serve this tray-bake hot from the oven to ensure the potatoes retain their signature crunch, making it a reliable favourite for any home cook seeking a satisfying, protein-packed meal.

Ingredients for Sheet-Pan Potato Hash with Fixins

1.1kg russet potatoes (about 4), scrubbed, very thinly sliced
60ml mais 2 colheres de sopa de azeite extra-virgem
Sal kosher
4 ovos grandes
230g hot-smoked fish (such as salmon, whitefish, or trout)
120ml de crème fraîche ou creme azedo
Trout or salmon roe, chopped dill, and thinly sliced red onion (for serving)

How to make Sheet-Pan Potato Hash with Fixins

Place a rack in upper third of oven; preheat to 218°C. Toss potatoes in a large bowl with 60ml 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.

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.

Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high. Crack eggs into pan and fry, spooning oil over whites, until set, about 3 minutes.

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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.