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Breakfast Potato Chips and Sheet Pan Eggs

Source of Recipe

From "Smitten Kitchen Keepers" by Deb Perelman


Recipe Introduction

"I think the world would be a better place if we all accepted that sometimes we just want potato chips for a meal, 'balance' and 'forks' be damned. They're...a vegetable, right? (Shh, don't tell me.) These breakfast potatoes embrace this urge. Over the years, I've made and loved every kind of breakfast potato, from hash browns to home fries and even giant breakfast latkes, but these are the ones I make that get snatched from the pan, because potato chips for breakfast are fun. Here the potatoes are baked, not fried. Except for the need to cut them thin, they're low-fuss. Sprinkling them with salt, pepper, paprika, and onion powder makes them taste especially home fries-ish. When you drop in a couple eggs for the last 5 minutes, it becomes a true sheet-pan breakfast. As they bake, the eggs attach to a halo of chips around them, perfect for plucking off and dipping into the egg at the table."

List of Ingredients

â—¦ Olive oil
â—¦ 1 teaspoon kosher salt, plus more for eggs
â—¦ Many grinds of black pepper
â—¦ ½ teaspoon mild or hot smoked paprika
â—¦ ½ teaspoon onion powder
â—¦ 1 pound Yukon Gold potatoes, unpeeled, sliced â…› inch thick
â—¦ 4 large eggs


Recipe

Heat the oven to 400° F. Line a half-sheet pan with parchment paper, and drizzle it with olive oil. Combine the salt, pepper, paprika, and onion powder in a small dish, and sprinkle half over the oiled parchment. Arrange the potatoes in a single, slightly overlapped layer on the parchment. Drizzle them with a little more oil, and use your fingers or a brush to help it coat the potatoes more evenly. Sprinkle with the remaining spices.

Bake for 20 minutes, or until some of the potatoes are golden underneath or at their edges. Flip the potatoes; I use a large spatula or tongs and rearrange them, as needed, for even cooking. Return the pan to the oven and cook for 3 to 4 minutes, then take the pan out once more, and push the potato chips into four open-centered nests, leaving a 3-inch space in the middle of each.

Crack an egg into each opening, sprinkle with additional salt and pepper, and return the pan to the oven for 4 ½ to 6 minutes, or until the whites are set and yolks are still soft. Give the pan a shimmy to see if the white part of the egg is shaking; if it is, put the pan back in for another minute. Slide the eggs and any chips around them onto plates, and eat right away.

Serves 2 to 4