SHEET-PAN POTATO HASH WITH FIXINS
These shingled spuds are somewhere between french fries and potato chips (and heaven). 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.
Provided by Chris Morocco
Yield 4 servings
Number Of Ingredients 7
Steps:
- 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.
- 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 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.
- 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.
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