Sheet-Pan Buffet Potato Hash with Fixins

These shingled sheet-pan buffet 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.

Sheet-Pan Buffet Potato Hash with Fixins

Sheet-Pan Buffet Potato Hash with Fixins


    • 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)


    1. Place a rack in the upper third of the 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.
    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.
    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.
    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.

About the author


Leave a Comment