Sheet-Pan Potato Hash with Fixins

Ingredients for Sheet-Pan Potato Hash with Fixins

• 1.1kg russet potatoes (about 4), scrubbed, very thinly sliced

• 60ml plus 2 tablespoons extra-virgin olive oil

• Koshersalt

• 4 stora ägg

• 230g hot-smoked fish (such as salmon, whitefish, or trout)

• 120ml crème fraîche or soured cream

• Trout or salmon roe, chopped dill, and thinly sliced red onion (for serving)

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.

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